Pumpkin Gnocchi with Toulouse Sausages

Ingredients

• The meat of 4 Toulouse sausages by Maillard
• 1 lb fresh gnocchi
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• Olive oil
• 1 cup pumpkin puree
• 1 cup chicken broth
• 2 tablespoons finely chopped fresh thyme + a little for the service
• 1 1/2 cups grated Romano pecorino cheese + a little for the service
• 3 tablespoons milk
• 2 pinches nutmeg
• Salt and pepper from the mill

Preparation

1. In a large saucepan filled with salted boiling water, cook the gnocchi according to the directions on the package. Pour into a colander, rinse lightly and drain. Set aside.
2. In the same saucepan over medium heat, add the onion, garlic and a drizzle of olive oil. Cook for 4 to 5 minutes, stirring. Season with salt and pepper.
3. Add the sausage meat and cook for 5 to 7 minutes while stirring. Break the meat into small pieces. Drain the fat and reserve the meat in a bowl.
4. In the same saucepan, add the pumpkin purée, chicken broth, pecorino cheese and fresh thyme. Cook for 2 to 3 minutes, stirring, to thicken the sauce.
5. Add the gnocchi, the sausage and toss well.
6. Add the milk and nutmeg and cook for 1 minute while stirring. Serve immediately and garnish with pecorino cheese and fresh thyme!