Gluten-Free Pumpkin Ricotta Gnocchi with Pancetta and Seared Radicchio

roasted winter squash puree ((8 ounces / 225 grams))

whole-milk ricotta ((8 ounces / 225 grams))

large eggs

grated Parmesan ((1.25 ounces / 35 grams))

fine sea or kosher salt

freshly grated nutmeg

potato flour (not starch) ((3 ounces / 85 grams))

millet flour, plus more for rolling ((2 ounces / 55 grams))

sweet rice flour, more as needed ((2.75 ounces / 80 grams))

of the pumpkin ricotta gnocchi

olive oil, as needed

pancetta, diced ((85 grams))

small head red radicchio, leaves torn into 1-2" pieces

chopped parsley, plus a few pretty leaves for garnish

few large sage leaves, sliced

lemon juice

black pepper

parmesan