Pumpkin gnocchi, sage chips, and Isigny Sainte-Mère raw milk Camembert cream

Prepare the pumpkin gnocchi:

Steam the pumpkin for 20 minutes.
Drain or dry the flesh to remove excess water.
Mash into a fine purée and leave to cool.
Add the egg yolk, season with salt, pepper, and nutmeg.
Gradually stir in the flour until you have a soft, non-sticky dough.
Roll the dough into logs, then cut into small 2 cm pieces.
Shape the gnocchi and score them with a fork if desired.
Bring a large pot of salted water to a boil.
Cook the gnocchi in small batches until they rise to the surface.
Drain and set aside.

Prepare the Camembert cream:

Heat the PDO Isigny Cream in a small saucepan.
Add the Camembert, cut into pieces without the rind.
Melt gently, stirring until smooth.
Season with a little pepper.
Keep warm.

Prepare the sage chips:

Heat a little oil in a frying pan.
Quickly fry the sage leaves until crispy (a few seconds).
Drain on paper towels.

Assemblage :

Serve the gnocchi in a little Camembert cream.
Sprinkle with sage chips.
Add a few crushed pink peppercorns for color and freshness.