Creamy Pumpkin Sausage Gnocchi (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon unsalted butter
02 -
16 ounces mild Italian ground sausage
03 -
1 large shallot, sliced
04 -
3 cloves garlic, minced
→ Sauce
05 -
1½ cups chicken broth
06 -
1 cup canned pumpkin puree
07 -
1 teaspoon Italian seasoning
08 -
¼ teaspoon ground nutmeg
09 -
½ teaspoon salt, plus more to taste
10 -
½ teaspoon black pepper, plus more to taste
11 -
1 cup heavy whipping cream
12 -
½ cup grated Parmesan cheese
13 -
3 fresh sage leaves, finely minced
→ Additions
14 -
3 cups kale, tough stems removed, roughly chopped
15 -
16 ounces uncooked gnocchi
→ Garnish
16 -
Freshly grated Parmesan cheese
17 -
Fresh sage leaves
18 -
Fresh thyme (optional)
# Instructions:
01 -
Melt butter in a large skillet over medium-high heat. Add sausage and cook for 5 to 7 minutes, breaking it up with a spatula as it cooks until browned.
02 -
Add sliced shallots and minced garlic to the skillet and cook for 1 to 2 minutes, until garlic becomes fragrant.
03 -
Pour in chicken broth, pumpkin puree, Italian seasoning, nutmeg, salt, pepper, heavy cream, grated Parmesan cheese, and minced sage. Bring mixture to a boil, stirring to combine.
04 -
Add chopped kale and uncooked gnocchi to the sauce. Cover skillet and cook for 3 to 5 minutes over medium heat until the gnocchi becomes tender.
05 -
Serve immediately, garnished with additional sage leaves, freshly grated Parmesan cheese, and fresh thyme if desired.
# Notes:
01 -
This one-pot meal combines seasonal pumpkin with pillowy gnocchi for a comforting autumn dinner.
02 -
For a spicier version, use hot Italian sausage instead of mild.
03 -
The sauce will thicken upon standing - add a splash of broth when reheating leftovers.