Gnocchi with Pumpkin and Sausage

Ingredients

Peel the pumpkin and cut it into small cubes. Boil the diced pumpkin in salted water (reserve this water, as you will use it later to boil the gnocchi).
While the pumpkin is cooking, finely chop the shallot and sauté it in a pan with the sausage meat (if you cannot find bulk sausage meat, simply remove the casings from fresh sausages and crumble them). Halfway through cooking, deglaze the pan with the glass of white wine and add one sprig of sage.
Once the pumpkin cubes are tender, drain them (remembering to keep the cooking water) and add them to the sausage mixture. Sauté for a few minutes until the sauce thickens and reduces.
Stir in the grated Pecorino cheese and the remaining sprig of sage. Toss the cooked gnocchi directly in the sauce for a few minutes so the flavors combine, then serve piping hot.