First wash the courgettes, wave them removing the ends and grate them julienne with a grater with large holes.

Remove the gut from the sausages and shell the pulp.

Heat a little oil in a pan, lightly brown the garlic, then add the crumbled sausage and brown it well.
Remove the garlic, blend with the wine and let it evaporate well, then add the courgettes, salt slightly and cook for about 5 minutes again.

In the meantime, cook the dumplings in lightly salted boiling water, drain them as they rise to the surface and add them to the pan.
Also add the brie into small pieces and a little cooking water and stir until the cheese is at least partially melted.

The courgette sausage gnocchi are ready: serve and serve immediately.

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