Roasted Pumpkin & Chestnut Soup with Parisienne Gnocchi

Preheat oven to 180C/160C fan forced. Use a sharp knife to cut the base off each chestnut. Carefully cut a small cross in the top of each chestnut. Add the chestnuts to a small saucepan of boiling water, in batches. Cook for 7 minutes or until the shell starts to split apart. Use a slotted spoon to transfer to a plate. Carefully (as they will be hot) peel away the shell and husk.

Place the pumpkin, onion, carrot and garlic in a large roasting pan. Drizzle with oil and toss to coat. Roast for 30-35 minutes or until golden and tender.

Meanwhile, place the bacon in a shallow baking tray. Drizzle with maple syrup and set aside for 20 minutes to marinate.

For the gnocchi, heat milk, water and butter in a medium saucepan over medium heat, stirring until the butter has melted. Add the flour and beat with a wooden spoon until well combined. Cook, beating continuously, for 2-3 minutes. Remove from heat and set aside to cool slightly.

Place the stock and 12 of the chestnuts in a large stock pot. Cover and bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes. Add the vegetable mixture and bring back to the boil. Remove from heat and set aside for 10 minutes to cool slightly. Place the soup mixture in a blender and blend until smooth. Season and return the soup to the saucepan.

Place the bacon in the oven and roast for 25-30 minutes or until syrup is reduced and sticky. Transfer to a wire rack and set aside until cool and crisp. Break into shards.

Pipe 1-2cm pieces of gnocchi mixture into a large saucepan of gently boiling salted water (about 8-10 pieces at once). Cook for 7-8 minutes or until just cooked through. Drain well. Repeat in batches, with the remaining gnocchi dough.

Preheat grill on high. Grease a baking tray with melted butter and add the gnocchi. Sprinkle with the Swiss or gruyère. Grill for 1-2 minutes or until melted and golden.

Use a mandolin or sharp knife to thinly shave the remaining chestnuts. Heat the extra oil in a small frying pan over medium-high heat. Add the sage leaves and shaved chestnut (be careful, as they may spit) and cook, for 1-2 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.

Place the soup over low heat and stir until warmed through. Ladle the soup among roasted whole pumpkins or serving bowls. Top with gnocchi, bacon shards and sage mixture. Drizzle with cream to serve.