Cut the cheese in cubes and cook It over low heat in a saucepan with milk. Once all the ingredients are properly blended, add a pinch of nutmeg to flavour the sauce.

Pour 2 spoons of extra virgin olive oil in a pan and heat It over medium-low heat.

Add the chopped olives and capers. After 2 minutes, turn off the heat.

Cook the gnocchi in plenty of salted water for 2 to 3 minutes, until they come up to the surface.

Drain the gnocchi directly in the pan with the taleggio sauce and mix well.

Plate up the gnocchi, then add the capers and olives on top. The dish is ready to be served.

Begin the preparation of lasagne with squash, gorgonzola and salsiccia by starting with the gorgonzola béchamel sauce: sift the flour in order to avoid the formation of lumps.

In a small saucepan, heat the milk with a pinch of salt and grind of pepper.

In a non-stick saucepan, melt the butter over low heat. Add the flour a little at a time, stirring vigorously with a whisk.

Toast the flour over medium heat until it begins to darken and bubble. At this point you can also add the hot milk, always continuing to stir thouroughly and bring everything to boil. After about two minutes from boiling, your béchamel will have thickened.

Now, turn off the heat and add the chopped gorgonzola. Let it slowly melt with the heat, stirring constantly with a whisk.

As soon as the gorgonzola is completely melted and well blended, transfer the béchamel sauce to a glass bowl and let it cool by covering with plastic wrap.

Now, deal with the pumpkin: remove the skin, cut it into slices and then into cubes.

In a non-stick pan, brown two cloves of garlic in a little oil. As soon as they start to brown, add the diced pumpkin and season with a pinch of salt. Let it cook, over a gentle flame, covering it with a lid for about 10 minutes, turning it from time to time.

Halfway through cooking, add a few leaves of fresh oregano and some chopped parsley. Once ready, transfer it to a bowl and let it cool.

Now, deal with the sausage: remove its casing and shred with a knife.

In the same pan where you cooked the pumpkin, add a little oil and let it heat up. Then add the sausage, brown it and break it up with a spoon. When the sausage begins to brown, turn up the heat and add a splash of white wine. Let it evaporate and continue cooking until browned. Turn off the heat and set aside.

In the meantime, proceed by cutting the mozzarella into small pieces.

At this point, you have everything you need to compose your lasagne with squash: cover the bottom of an oven dish with some gorgonzola béchamel sauce. Add the first layer of egg puff pastry for lasagne adding a few spoonsful of diced pumpkin, a little bit of sausage and a little bit of mozzarella. Also add a grind of pepper and a generous sprinkling of Gran Capra.

Complete by covering the entire surface with a few spoonsful of Gorgonzola béchamel sauce.

Continue in this way for other 3-4 layers.

Gently press down on each layer to ensure that the topping and béchamel sauce adhere evenly.

Finish by covering the last layer with the squash cubes and add some mozzarella flakes. Cover with the remaining béchamel sauce, a generous sprinkling of Gran Capra and finally some breacrumbs. Glaze the surface with a little oil and bake the lasagne with squash in a preheated oven at 180° C for about 40 minutes.