Gnocchi with pumpkin and fine herbs sausages - Le Coup de Grâce
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Gnocchi with pumpkin and fine herbs sausages

Preparation : 15 min Cooking : 20 min Difficulty : easy Servings : 4 to 6
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Ingredients

  • 1 lb fresh gnocchi
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Olive oil
  • The meat of 4 fine herbs sausages by Maillard
  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • Add the gnocchi, the sausage and toss well.
  • Add the milk and nutmeg and cook for 1 minute while stirring. Serve immediately and garnish with pecorino cheese and fresh thyme!

Our wine stewards suggest

+- 30$ RUFFINO MODUS 2010

A ''super toscan'' affordable! The super toscans are wines elaborated from typical italian variety blended with international grapes variety. Sangiovese, cabernet, merlot...

MR. BROWN, AVANT-GARDE, 4.5%

The notes of roasted hazelnuts, roasted nuts and caramel of this beer will wonderfully complement the aromas of cheese, pumpkin and of the gnocchi. Very dry, it will sway the fat of the cheese.

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