Remove seeds and pulp from the pumpkin. Slice 4 pieces thinly for garnish and peel and chop the rest into bite-sized pieces.

Microwave the pumpkin chunks in a heatproof container covered with plastic wrap for 3 minutes at 600W. Mash until smooth, then mix in 60g of flour. Shape into bite-sized balls and use a fork to create patterns (pumpkin gnocchi). Boil in water for 3 minutes until they float.

Thinly slice the onion.

Cut the block bacon into 5mm-wide sticks.

Heat salted butter in a frying pan, then sauté the bacon and onion over medium heat until the onion softens. Add 30g of flour and mix until no raw flour remains. Gradually add milk while stirring until thickened, then season with salt (white sauce).