Tasty pumpkin gnocchi stew with Angela sausage

Start by heating the oven to 200°C.

Cut the pumpkin in half, peel and remove the seeds. Place on a baking sheet and roast in the oven for about 40 minutes.  

In the meantime, cut the sausage and onion into pieces of your choice and finely chop the garlic.  

In a shallow pan, fry the sausages and onion until crisp and browned.  

Add the gnocchi, dried thyme, chicken stock and cream. Bring to the boil. 

Meanwhile, remove the pumpkin from the oven and puree it in a food processor or with a hand blender in a high bowl.  

Add the pumpkin puree and chopped garlic to the pan.

Cook until the sauce thickens and the gnocchi are cooked. Enjoy!