Cheese (grated Parmigiano or Pecorino Romano) — 1 stack.
Butter — 60 g
Sage — 3-4 sprigs
Serving temperature: Hot dish
Type of treatment: Cooking
For the mashed potatoes and the pumpkin can be boiled or (as is more delicious) baked right in their skins. Mash the vegetables, measure out the right amount of mashed, mixed with a little beaten egg, salt and nutmeg into a homogeneous mass, add half of the cheese, then the flour. Knead the dough. On floured board form the sausage, cut them into small pieces and boil in salted water. In a large skillet, fry in butter for 2 minutes chopped sage, put in a pan ready gnocchi, stir and serve, sprinkled with remaining cheese.