Description
This Creamy Pumpkin Gnocchi with Italian Sausage is a comforting and flavorful dish combining pillowy gnocchi with a rich pumpkin-infused sauce, savory Italian sausage, and fragrant sage. The sauce features a luscious blend of pumpkin puree, tomato paste, chicken broth, Parmesan, and cream, perfectly coating the gnocchi for a hearty autumn-inspired meal ideal for a cozy dinner.
Ingredients
Scale
Pasta
- 2 (17.5-oz.) packages gnocchi
- Kosher salt, for boiling water
Meat
- 1 lb. sweet Italian sausage (about 4 links)
Sauce
- 3 Tbsp. extra-virgin olive oil, divided
- 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 extra for serving
- 1/4 cup heavy cream
- Pinch of ground nutmeg
- Finely chopped fresh parsley, for serving
Instructions
- Cook the Gnocchi: In a large pot of boiling salted water, cook the gnocchi, stirring occasionally, until al dente according to package instructions. Drain and set aside.
- Cook the Sausage: Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet Italian sausage and cook, turning occasionally, until evenly seared and just cooked through, about 8 minutes. Transfer to a cutting board and let cool slightly.
- Prepare the Sauce Base: Wipe the skillet clean. Return it to medium heat and add the remaining 2 tablespoons of olive oil. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 minute. Stir in chopped sage leaves and tomato paste until combined.
- Add Liquids to Sauce: Whisk in the low-sodium chicken broth and pumpkin puree. Season with salt and freshly ground black pepper. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Combine Sausage and Gnocchi: Slice the cooked sausage into coins and return them to the skillet along with the drained gnocchi. Stir in the Parmesan cheese and heavy cream, cooking while tossing gently to coat the gnocchi evenly in the creamy pumpkin sauce, about 2 minutes.
- Finish and Serve: Stir in a pinch of ground nutmeg and adjust seasoning with salt and pepper as needed. Serve topped with extra grated Parmesan, freshly chopped parsley, and a few more grinds of black pepper for garnish.
Notes
- Using pre-packaged gnocchi keeps preparation quick and easy.
- Fresh sage adds an earthy note complementing the pumpkin; dried sage can be used if fresh is unavailable.
- For a richer sauce, you can add more heavy cream to taste.
- Season the sauce gradually to balance the flavors, especially with salt and pepper.
- Leftovers can be refrigerated for up to 2 days and gently reheated on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
