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

Preparation

1. 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.

2. 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.

3. 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.

4. Assembly:

   Serve the gnocchi in a little Camembert cream.

   Sprinkle with sage chips.

   Add a few crushed pink peppercorns for color and freshness.