Ingredients:

• 2 tablespoons olive oil
• 100g smoked Maltese sausage, roughly chopped
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 500g pumpkin/squash, peeled and cut into cubes
• 100ml Benna Whole milk
• 150g Benna Ġbejna Moxxa, crumbled
• 2 tablespoons tomato paste
• 1 packet of potato gnocchi (more or less, depends on your portion)
• 50g Parmesan or pecorino, grated
• Good grind of black pepper

Method:

1. Warm the oil in a large casserole or frying pan over medium heat. Fry the sausage for a minute or two until it browns a little. Transfer the sausage to a bowl and set aside

2. In the same oil, over low-medium heat, fry the onion for 10 to 15 minutes until soft and translucent. Add the garlic and fry for 1 minute, make sure it does not burn. Remove from the heat and leave to cool a little.

3. Meanwhile cook the pumpkin in a pan of boiling salted water for 12 to 15 minutes or until tender. Drain and transfer into a blender

4. Blitz the pumpkin with three quarter of the cooked sausage, the cooked onion and 50ml of the milk until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you might not use it all). Tip the pumpkin mixture together with the crumbled Ġbejna Moxxa and tomato paste into the same frying pan you have been using, and bring to a simmer over a low heat

5. Cook the gnocchi in a large pan of salted boiling water. Cook according to the packet’s instructions or until the gnocchi start to peak and float to the surface (might be seconds). Drain, reserving a cup of the pasta cooking water. Toss the gnocchi with the pumpkin sauce, Parmesan or pecorino and 50ml of the reserved past cooking water to loosen. Season and scatter with extra cheese and the remaining cooked sausage.