Gnocchi with pumpkin, sage, sausage and creamy gruyère sauce

 A cosy autumn-winter dish combining pillowy gnocchi, sweet pumpkin, aromatic sage and juicy sausage, finished with a silky Gruyère cream. Simple, rich and properly comforting.

Ingredients

• 500 g fresh gnocchi

• 250 g pumpkin, diced small

• 1 onion, finely chopped

• 1 garlic clove, minced

• Fresh sage leaves

• 200 g sausage, cut into small chunks

• A splash of chicken stock

• Salt, pepper, olive oil or butter

Gruyère cream sauce

• 200 ml cream

• 100 g Gruyère, grated

• Small splash of dry white wine

• Pinch of nutmeg (optional)

Method

1. In a large pan, heat butter or olive oil. Fry onion, garlic, diced pumpkin and sage until they soften slightly.

2. Add the sausage pieces and brown lightly. Season, then pour in a little chicken stock. Let it simmer until the pumpkin is tender.

3. Meanwhile, prepare the sauce: warm the cream with white wine, then stir in grated Gruyère until melted and smooth. Keep on low heat.

4. Boil the gnocchi in salted water until they float, drain, and add directly to the pumpkin-sausage pan. Toss gently to coat.

5. Serve immediately, with the Gruyère cream either folded in or poured over the top.

 Finishing touches

• Freshly cracked black pepper

• Extra sage leaves fried in butter until crisp