Heat the oil in a pan, briefly sauté the onion and half of the squash, add the water, cover the vegetables and cook for approx. 15 mins. until soft. Puree the vegetables, season, stir in the parmesan.
Gently fry the bacon in a non-stick frying pan until crispy, drain on kitchen paper and set aside. Fry the gnocchi and the remainder of the squash in the same frying pan for approx. 5 mins., mix with the squash sauce, divide the bacon into pieces, scatter over the top.