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This creamy pumpkin sausage gnocchi transforms simple ingredients into a luxurious fall dinner that comes together in under 30 minutes. The combination of savory Italian sausage with sweet pumpkin creates a comforting dish that's both sophisticated and satisfying.
I first created this recipe on a chilly October evening when I wanted something cozy but didn't have time for a complicated meal. The combination was so delicious that it's now in our regular rotation from September through December.
Ingredients
- Unsalted butter: creates the base for sautéing without adding too much salt
- Ground mild Italian sausage: provides rich flavor and protein
- Shallot: offers a milder sweeter flavor than onion that complements the pumpkin
- Fresh garlic cloves: add essential aromatic depth
- Chicken broth: forms the liquid base while adding savory notes
- Canned pumpkin puree: brings seasonal flavor and creamy texture
- Italian seasoning: contains the perfect herb blend for this dish
- Ground nutmeg: enhances the pumpkin flavor with warmth
- Salt and pepper: balance and brighten all the flavors
- Heavy whipping cream: creates the luxurious sauce texture
- Parmesan cheese: adds umami and helps thicken the sauce
- Fresh sage leaves: provide an earthy herbal note essential for fall cooking
- Chopped kale: adds color nutrition and slight bitterness to balance the richness
- Store-bought gnocchi: cooks directly in the sauce for convenience
- Fresh thyme: optional for garnish adds color and aroma
Step-by-Step Instructions
- Brown the Sausage:
- Melt butter in a large deep skillet over medium high heat until it foams slightly but doesn't brown. Add the Italian sausage breaking it into small pieces with a wooden spoon. Cook for a full 5 to 7 minutes until the sausage develops a deep golden brown crust in spots this builds incredible flavor.
- Create the Aromatic Base:
- Add the sliced shallots to the browned sausage and cook for about 1 minute until they begin to soften. Then add the minced garlic and cook for just 30 seconds more until fragrant being careful not to let it burn which would create bitterness.
- Build the Sauce:
- Pour in the chicken broth scraping the bottom of the pan to release any browned bits. Add the pumpkin puree Italian seasoning nutmeg salt pepper heavy cream grated parmesan and minced sage. Stir thoroughly to combine until the sauce has a uniform creamy orange color. Bring to a gentle boil which will help the flavors meld together.
- Cook the Gnocchi and Kale:
- Add the chopped kale and uncooked gnocchi directly to the simmering sauce. Stir gently to ensure the gnocchi is submerged in the liquid. Cover the pan with a tight fitting lid and reduce heat to medium. Cook for 3 to 5 minutes until the gnocchi floats to the surface and becomes tender with a slight chew.
- Serve and Garnish:
- Remove from heat and let stand for 1 minute the sauce will continue to thicken slightly. Taste and adjust seasoning if needed. Serve in warm bowls topped with additional grated parmesan fresh minced sage and a few sprigs of thyme if desired.
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The pumpkin is truly the star here providing a subtle sweetness that balances the savory sausage. I discovered this combination after experimenting with traditional cream sauces and wanted something with more nutritional value. My family now requests this dish before I even start planning fall menus.
Make Ahead and Storage
This gnocchi dish can be prepared up to 2 days ahead and reheated gently on the stovetop. The sauce may thicken considerably in the refrigerator simply add a splash of chicken broth when reheating to reach desired consistency. Store in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this dish as the cream sauce can separate and the gnocchi may become mushy when thawed.
Simple Substitutions
The beauty of this recipe lies in its flexibility. Swap butternut squash puree for pumpkin for a slightly sweeter flavor profile. Spinach works beautifully in place of kale for a milder green. For a meatless version substitute mushrooms sautéed until deeply browned for the sausage. Dairy free diners can use coconut cream instead of heavy cream though the flavor will be slightly different but still delicious.
Perfect Pairings
This rich gnocchi dish pairs wonderfully with a simple arugula salad dressed with lemon and olive oil to cut through the creaminess. For entertaining a crusty sourdough loaf serves as the perfect vehicle for soaking up extra sauce. Drink wise try a crisp Pinot Grigio or light bodied Chardonnay if serving with wine. For a complete autumn meal finish with a simple dessert like poached pears or a scoop of vanilla ice cream with toasted pecans.
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Frequently Asked Questions
- → Can I use frozen gnocchi for this dish?
Yes, frozen gnocchi works perfectly in this dish. There's no need to thaw beforehand - simply add it frozen directly to the sauce, cover, and cook until tender. You may need to extend the cooking time by 1-2 minutes.
- → What can I substitute for kale?
Spinach makes an excellent substitute for kale, requiring even less cooking time. Other alternatives include Swiss chard, collard greens, or arugula. Each will impart a slightly different flavor profile while maintaining the nutritional elements of the dish.
- → Is there a dairy-free alternative for this dish?
For a dairy-free version, substitute the butter with olive oil, use coconut cream instead of heavy cream, and omit the parmesan or replace it with nutritional yeast for a cheesy flavor. The sauce won't be quite as rich but will still have a creamy texture and delicious flavor.
- → Can I make this ahead of time?
You can prepare the sauce ahead of time, but it's best to cook the gnocchi just before serving to prevent it from becoming soggy. Reheat the sauce, then add the gnocchi and kale for the final cooking when you're ready to serve.
- → What type of sausage works best?
Mild Italian sausage is recommended for its complementary herb profile, but you can use hot Italian sausage for more heat, or even chicken or turkey sausage for a lighter option. For extra flavor, try fennel sausage which pairs wonderfully with the pumpkin.
- → Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works beautifully and often provides more flavor than canned versions. Just ensure it's well-strained to remove excess moisture, which could thin out your sauce.