Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and mash with a fork or potato masher.

Combine 1 cup mashed potato, flour, and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into 1/2-inch pieces.

Spread the vegetables on a baking sheet lined with parchment paper. Season with salt and pepper. Roast for 40-55 minutes, stirring every 10 minutes, until the vegetables are tender in the center and slightly crisp on the outside.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain.

In a separate sauté pan, heat 1 tbsp olive oil. Add pancetta and cook. Stir occasionally, allowing the pancetta to sit in the pan will help get it crispy. When pancetta is almost done, add sage, cook for an additional minute.

Toss gnocchi, pancetta, sage, and parmesan together. Garnish with Applewood Smoked Sea Salt and Olio Nuovo drizzle.