Sausage-Stuffed Pork Roast with Cream Sauce and Gnocchi

Trim the peppers, cut in halve, remove the stem, seeds, and ribs. Cut into fine dice. Reserve about half of diced red pepper. Mix the remaining peppers with the sausage meat. Season with salt and pepper.

Lay the pork flat on a work surface and spread the sausage and pepper mixture evenly over the pork. Roll up the roast and tie with twine.

In a roasting pan, het the butter. Add the pork roast and brown in the butter evenly on all sides. Transfer to an oven preheated to 200°C (approximately 400°F) and roast for about 45 minutes.

In a saucepan, bring the cream to a boil. Add the reserved diced peppers. Season with salt, pepper and granulated broth or bouillon cube. Mix the cornstarch with 1 to 2 tablespoons water and stir into the simmering sauce. Simmer until thickened. Keep the sauce warm. Just before serving, add the cheese and the chives to the sauce. Cut pork roll into slices and serve with the sauce.

For the potato gnocchi:

Rinse the potatoes, cook in boiling salted water for 30 minutes. Drain the potatoes, return to the pan, and steam over low heat. While still very hot, remove the peels and press through a ricer onto a lightly floured surface. Allow to cool slightly. Add the butter, egg yolks, salt, pepper and flour to the potatoes and knead until smooth.

Roll the dough into logs about 2 cm (3/4 inch) in diameter and cut into finger-thick slices. Shape by rolling over the back of a floured fork to create ridges. Let rest 45 minutes on a floured cloth.

Bring a large pot of salted water to a boil. Working in batches, add the gnocchi to the water and cook for 4 minutes. Use a slotted spoon to lift the gnocchi from the water and drain well.