⅓cup grated GranPadano Cheese, plus extra to serve
Handfulbaby spinach
Instructions
In a medium-sized shallow pot, heat a couple of tables of olive oil. Add the sausages, fry until browned then set aside.
In the same pan, add the onions and sauté till they have softened. Add the fennel powder and fry until fragrant.
Add the pumpkin and 2 cups of chicken broth, cover the pan’s lid and leave to cook on low heat for 20-30 minutes or until the pumpkin is tender. Mash it gently using a spatula.
Toss in the cooked sausage and season with salt and pepper.
Boil the gnocchi asper the package instructions in salted boiling water and drain once they arecooked.
Add the gnocchi to the sauce. Add about 1/3 cup of grated Gran Padano cheese and baby spinach and toss all the ingredients together. Serve on a platter or directly in the pot, top with a drizzle of olive oil and garnish with extra Gran Padano cheese.