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Cut the pumpkin into chunks and boil or roast until soft and tender.
Mix together in a bowl with the flour, egg, nutmeg and season to form a dough.
Turn out the dough onto a floured surface, cut into 4, roll each piece into a 1.5cm wide log, and cut into 2cm pieces.
Mark each gnocchi with the back of a floured fork or leave smooth.
Cook pancetta until crisp, melt butter in the pan, add sage leaves and fry until crisp.
Boil gnocchi in salted water until they float, then drain and mix with pancetta, pasta water, and Parmesan cheese to create a sauce. Season with salt and pepper.