Step 1

Heat the oil in a saucepan over low heat. Add the pancetta and cook, stirring, for 5 minutes. Remove several pieces of pancetta and set aside. Add the garlic and onion and cook for a further 5 minutes until the onion is soft.

Step 2

Add the kumara and stock and simmer for 30 minutes. Set aside to cool slightly, then blend in batches until smooth. Return to the saucepan, add the sage and cream, season with salt and pepper and stir to combine. Remove from heat and set aside.

Step 3

Bring a large pan of water to the boil and cook the gnocchi according to the packet directions. Drain well.

Step 4

Place the sauce over low heat, then add the gnocchi and half the parmesan, season with salt and pepper and heat until warmed through.

Step 5

Serve the gnocchi with remaining parmesan, reserved pancetta and freshly ground black pepper, if desired.