Gnocchi with pumpkin and fine herbs sausages

  • Preparation 15 min
  • Cooking 20 min
  • Servings 4 to 6
  • Freezing Absolutely



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



  • 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!