Pumpkin gnocchi with sausage ragù sauce

Pumpkin gnocchi with sausage ragù sauce

Preparation time:
20 minutes

Cooking time:
15 minutes


  • Fiorani Luganega Pork Sausage
  • Pumpkin mantovana or delica 500 g
  • All-purpose flour 150 g
  • Medium eggs 1
  • Potatoes 300 g
  • Potato flour as needed
  • Salt and pepper
  • Sage 5 leaves
  • White wine 1 dash
  • White onion 1
  • Butter 40 g



The gnocchi

Boil the potatoes and cook the pumpkin in the oven. Mash both and, while warm, mix in the flour and beaten egg. Use the cornflour to help: make the gnocchi and cover with a cloth.

The ragù souce

Put 20 g butter, finely chopped onion and part of the chopped sage into a large pan. Fry well then add the roughly chopped sausage. Add the wine, leave to evaporate and add salt and pepper. Leave to cook for 15 minutes over a low heat.


Boil the gnocchi and drain directly into the sauce. Add the remaining butter and sage and stir in smoothly.