Description
This creamy pumpkin gnocchi with Italian sausage is a comforting fall-inspired dish combining pillowy gnocchi, flavorful sweet Italian sausage, and a rich, velvety pumpkin sauce infused with fresh sage and garlic. Topped with Parmesan and parsley, it offers a perfect balance of savory and seasonal flavors ideal for an easy weeknight dinner.
Ingredients
Units
Scale
Gnocchi
- 2 (17.5-oz.) packages gnocchi
- Kosher salt, for boiling water
Sausage & Sauce
- 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. sweet Italian sausage (about 4 links)
- 4 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh sage leaves
- 1 Tbsp. tomato paste
- 1 3/4 cups low-sodium chicken broth
- 1 cup pumpkin puree
- Freshly ground black pepper, to taste
- 1/4 cup finely grated Parmesan, plus more for serving
- 1/4 cup heavy cream
- Pinch of ground nutmeg
- Finely chopped fresh parsley, for serving
Instructions
- Cook Gnocchi: In a large pot of boiling salted water, cook the gnocchi stirring occasionally until they are al dente according to the package instructions. Drain well and set aside.
- Cook Sausage: While the gnocchi cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet Italian sausage and cook, turning occasionally, until the sausage is seared and just cooked through, about 8 minutes. Transfer sausage to a cutting board and let it cool slightly.
- Prepare Sauce: Wipe the skillet clean. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chopped fresh sage leaves and tomato paste until combined. Whisk in the low-sodium chicken broth and pumpkin puree and season with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce slightly thickens, about 5 minutes.
- Combine Gnocchi and Sausage: Slice the cooled sausage into coins and add them back to the skillet along with the cooked gnocchi. Stir in the finely grated Parmesan and heavy cream. Cook while tossing for about 2 minutes until the gnocchi is well coated in the creamy pumpkin sauce.
- Finish and Serve: Stir in a pinch of ground nutmeg and adjust seasoning with salt and freshly ground black pepper. Serve the gnocchi topped with additional Parmesan, freshly chopped parsley, and a few more grinds of black pepper for garnish.
Notes
- For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach instead.
- The pumpkin puree can be substituted with butternut squash puree for a different but similar flavor.
- Use freshly grated Parmesan for best flavor and texture.
- Adjust the cream quantity if you prefer a lighter or richer sauce.
- Make sure not to overcook the gnocchi; it should remain tender but slightly firm to the bite.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
