Cut acorn squash in half and scoop out seeds. Cook in microwave or oven, until just tender but not mushy. If roasting in the oven, cut in half and brush with olive oil and salt and cook face down on parchment lined pan, sprinkling with 1/4 cup water. Cook for 30-45 minutes at 350º. If microwaving place face down on plastic wrap and cook for 5-10 minutes. Let cool, remove skin and cut into bite-size chunks.
Cook gnocchi in boiling water as directed. Drain reserving some of the water.
In a large frying pan, heat 1 teaspoon olive oil over medium heat and add pancetta cooking until starting to brown, about 5 minutes. Add the onion and garlic and cook until the onions are soft, about 5 more minutes. Add the mushrooms and cook, stirring often, until they are soft and the pancetta is crispy, 5 more minutes. Adjust the heat so the pancetta doesn’t burn.
Pour in the wine and stir to scrape any browned bits on the bottom of the pan. Stir in the thyme and remove from the heat. Add gnocchi, squash, cheese and vinegar and toss until warmed through. Add some of the reserved pasta water if it seems dry.
The recipe called for camembert cheese, I used a very mild brie.