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Fall into comfort with this Creamy Pumpkin Sausage Gnocchi. It mixes earthy pumpkin flavors with Italian sausage and soft, cloud-like gnocchi – just what you need when it's cold outside. The smooth sauce with its gentle spices creates a meal that's both warm and luxurious. Let's check out what goes into making this cozy dinner.
INGREDIENTS
- 1 Tablespoon unsalted butter: Creates a base for browning and adds a touch of richness.
- 16 Ounces ground sausage (mild Italian): Delivers meaty flavor and hearty protein.
- 1 large shallot (sliced): Gives a gentle oniony taste that stays in the background.
- 3 Cloves garlic (minced): Adds essential aroma and flavor depth.
- 1½ Cups chicken broth: Forms the liquid foundation and brings savory notes.
- 1 Cup canned pumpkin puree: Makes everything velvety while adding mild sweetness.
- 1 Teaspoon Italian seasoning: Brings a blend of herbs that boost the Italian vibe.
- ¼ Teaspoon ground nutmeg: Adds cozy warmth that works magic with pumpkin.
- ½ Teaspoon salt (plus more to taste): Wakes up all the flavors throughout the dish.
- ½ Teaspoon black pepper (plus more to taste): Gives a mild kick of spiciness.
- 1 Cup heavy whipping cream: Transforms the sauce into something truly decadent.
- ½ Cup parmesan cheese (grated): Brings nutty saltiness that makes the sauce pop.
- 3 fresh sage leaves (minced, plus more for garnish): Provides woodsy aroma that screams fall.
- 3 Cups kale (stems removed, roughly chopped): Adds green goodness, crunch, and health benefits.
- 16 Ounces gnocchi (uncooked): These little potato dumplings soak up all the tasty sauce.
- Fresh parmesan cheese (for serving): Finishing touch that adds extra flavor flair.
- Fresh thyme (optional, for garnish): Brings a burst of color and herby scent as the final touch.
INSTRUCTIONS
- Step 1:
- Put the butter in a big skillet and melt it over medium-high heat. Toss in the ground sausage and cook it for 5 to 7 minutes. Break it apart with your spatula while it browns.
- Step 2:
- Throw the sliced shallots and minced garlic in with the cooked sausage. Let them cook for 1 to 2 minutes until you can really smell the garlic and the shallots start getting soft.
- Step 3:
- Add the chicken broth first, then mix in pumpkin puree, Italian seasoning, nutmeg, salt, pepper, heavy cream, parmesan, and minced sage. Mix everything together and let it come up to a boil.
- Step 4:
- After the sauce starts boiling, turn the heat down to medium. Mix in the chopped kale and uncooked gnocchi. Cover your skillet and let it all cook together for 3 to 5 minutes until the gnocchi feels tender and the kale has wilted down.
- Step 5:
- Take the lid off and give everything one last stir. Try it and add more salt and pepper if needed. Serve it right away with extra parmesan sprinkled on top and some sage leaves or thyme if you want to make it look fancy.
Serving and Storage Tips
- Dish this up while it's still hot and top with extra parmesan, fresh sage, or thyme to make it look and taste even better.
- It tastes amazing with some crusty garlic bread or a simple green salad on the side.
- Got leftovers? Keep them in a sealed container in your fridge for up to 3 days. When reheating, do it gently on the stove or in your microwave, and maybe add a bit of broth or cream if the sauce looks too thick.
- You can freeze this dish if needed. Pack it in single portions and it'll last about 2 months in the freezer. Let it thaw in your fridge overnight before warming it up.
Tips from Well-Known Chefs
- Giada De Laurentiis says you'll get the best texture if you can find fresh gnocchi at your store.
- Ina Garten always throws in herbs like sage or thyme right at the end so they don't lose their punch.
VARIATIONS
- Pour in a dash of white wine while making the sauce for an extra flavor kick.
- Don't eat meat? Use mushrooms or plant-based sausage instead for a veggie-friendly version.
- If you like things hot, toss in some red pepper flakes when you're cooking the sausage.