Pumpkin spätzle with leeks and pancetta

INGREDIENTS FOR 4 PEOPLE
500 g prepared pumpkin
240 g '00' flour
4 eggs
Salt, pepper
SAUCE
1 large leek
100 g diced pancetta
Butter
Extra virgin olive oil
Grated Parmigiano
I peel and deseed pumpkin.

I slice and cook with a little water in the microwave under cling film, or conventionally or steamed.

I drain well and blend very finely with a stick blender.

I put in a bowl and add eggs.

I adjust salt and pepper and mix until even.

I add flour, working out lumps.

I boil plenty of salted water and put some mixture in a spätzle maker; some use a passatelli tool.

I slide the hopper back and forth so large drops fall into boiling water. Test consistency: add water if too thick, or a tablespoon flour if too thin.

The spätzle float; I move them gently, leave a minute and drain.

I put them in cold water in a bowl and set aside.

I slice and wash leek well.

I put oil, butter and diced pancetta in a frying pan.

I brown, then add leek, initially over high heat.

I lower heat, add water or vegetable stock and cook gently until leek breaks down into a creamy sauce.

I add well-drained spätzle, plenty of grated Parmigiano and oil, mixing gently.

I serve hot.