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Creamy Pumpkin Gnocchi with Italian Sausage Recipe

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4.9 from 54 reviews

This Creamy Pumpkin Gnocchi with Italian Sausage is a delicious autumn-inspired dish combining tender gnocchi, savory sweet Italian sausage, and a velvety pumpkin-infused sauce. The recipe features simple ingredients like garlic, fresh sage, and Parmesan cheese, delivering a comforting and flavorful meal perfect for fall dinners.

Ingredients

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Gnocchi

  • 2 (17.5-oz.) packages gnocchi
  • Kosher salt, for boiling water

Sausage and Cooking

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 lb. sweet Italian sausage (about 4 links)

Sauce and Garnishes

  • 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

  1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook, stirring occasionally, until they float and are al dente according to package instructions, about 2-3 minutes. Drain well and set aside.
  2. Cook the 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 browned and cooked through, about 8 minutes. Transfer sausage to a cutting board to cool slightly.
  3. Sauté Aromatics and Make Sauce: Wipe the skillet clean and return it to medium heat. Add the remaining 2 tablespoons of olive oil, then add the finely chopped garlic. Stir and cook until fragrant, about 1 minute. Add the chopped fresh sage and tomato paste, stirring to combine. Whisk in the chicken broth and pumpkin puree. Season with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
  4. Combine Ingredients: Slice the cooked sausage into coin-shaped pieces. Return the sausage and cooked gnocchi to the skillet with the sauce. Stir in the grated Parmesan and heavy cream. Toss everything gently and cook for about 2 minutes until the gnocchi is well coated and heated through.
  5. Finish and Serve: Stir in a pinch of ground nutmeg. Adjust seasoning with additional salt and pepper if needed. Serve topped with extra grated Parmesan, chopped fresh parsley, and a few grinds of black pepper for garnish.

Notes

  • To keep gnocchi from sticking after draining, you can toss them lightly with a little olive oil before adding to the sauce.
  • Use fresh sage for the best flavor, but dried sage can be substituted at one-third of the quantity.
  • For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
  • If fresh parsley is unavailable, you can use fresh basil or chives as an alternative garnish.

Find it online: https://queenrecipe.com/creamy-pumpkin-gnocchi-with-italian-sausage-recipe/