Romandian Masala

Start by chopping the onion and finely mincing the garlic.
Remove the sausage meat from the casings as showed in the video.
Grate the parmesan. Check my reel to see the method too.

Prepare the sage leaves. In a pan, heat 4 tablespoons of olive oil, then fry the sage leaves until they become transparent and crispy. Be careful not to burn them aa they get burnt easily! Take them out on a paper towel to remove excess oil and season with salt.

Cook the sausage in a hot pan. I did not add any fat as the sausage released a lot of fat. Break the meat with a spatula in tiny pieces and cook until caramelised, about 7 minutes on high heat stirring constantly. Remove from the pan once cooked.

In the same pan, add 1 tbsp of olive oil and sautee the onion on very low heat for 2-3 minutes. Deglaze everything by adding the rose wine and cook on low heat further until evaporated. Add the garlic and cook for 1 minute, then add the pumpkin puree and cream and cook for further 4-5 minutes on low heat. Add the parmesan and mix everything well.

Separately, boil the gnocchi according to the instructions on the package (usually 1 minute) and add them to the sauce using a slotted spoon. At this point you can add some of the water in which the gnocchi has boiled to the sauce if you want a thinner sauce. I found the consistency perfect as it was. Plus it thickens very fast after getting cold, so keep that in mind.

After adding the gnocchi, add the sausage and save a bit of the crispy bits for garnishing. Mix everything well and add the black pepper. Serve with stracciatella, the crispy sausage bits and fried sage leaves. It is insane!