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This is pure cozy in a bowl. Creamy Pumpkin Sausage Gnocchi brings together Italian sausage and soft gnocchi with smooth pumpkin, all wrapped up in a rich sauce that hugs every bite. It’s made for cool evenings when you want something tasty and filling. You get layers of fresh flavor and spice that warm you up. Here’s what you’ll need to throw it together.
INGREDIENTS
- Fresh parmesan cheese (for topping): Finish with a sprinkle of cheese for extra yum.
- 16 Ounces potato gnocchi (uncooked): These little dough pillows soak up all the sauce.
- 3 Cups kale (stems tossed, chopped up): Adds color, a little crunch, and some extra greens.
- 3 fresh sage leaves (minced, plus some for topping): Earthy and aromatic, takes the flavor up a notch.
- ½ Cup parmesan (grated): Melty, salty, cheesy goodness in every bite.
- 1 Cup heavy cream: Makes the sauce super creamy and rich.
- ½ Teaspoon pepper (and more if you like): Gives just the right kick.
- ½ Teaspoon salt (and more if you need): Brings everything together.
- ¼ Teaspoon nutmeg (ground): Adds a hint of warm, spicy flavor to the pumpkin.
- 1 Teaspoon Italian seasoning: Packs in classic herb taste.
- 1 Cup canned pumpkin puree: Adds creamy texture and a lightly sweet twist.
- 1½ Cups chicken broth: Helps make the sauce and keeps the flavor savory.
- 3 Cloves garlic (minced): Deepens the flavor with irresistible aroma.
- 1 large shallot (sliced): Milder than onion, gives a gentle bite.
- 16 Ounces mild Italian sausage (ground): Adds bold, meaty flavor.
- 1 Tablespoon unsalted butter: Starts off your pan and helps with browning.
- Fresh thyme (optional, for topping): Bright green sprigs add fresh scent and color.
INSTRUCTIONS
- Step 5:
- Spoon everything from the skillet and stir it up one last time. Taste and see if it needs more salt or pepper. Pile servings into bowls and shower with fresh parmesan, extra sage, or a sprinkle of thyme if you want. Eat right away.
- Step 4:
- Turn the heat down to medium when you see it bubbling. Toss in chopped kale and uncooked gnocchi, then stir. Put a lid on and let it cook for 3 to 5 minutes. Your gnocchi should be tender and kale wilted.
- Step 3:
- Add broth first, then pumpkin puree, Italian seasoning, nutmeg, salt, pepper, heavy cream, parmesan, and chopped sage. Mix it all, let it hit a boil, and watch the sauce come together.
- Step 2:
- Throw the shallots and garlic into the sausage. Keep cooking for a minute or two. The garlic should start smelling awesome and the shallots get soft.
- Step 1:
- Toss the butter into a big skillet, melt it over medium-high, then crumble in the sausage. Cook for about 5–7 minutes, breaking it up until everything's nice and browned.
Serving and Storage Tips
- This one’s best right off the stove. Top it with fresh parmesan, sage, or thyme for a little extra pop on the plate.
- Pairs really well with crusty garlic bread or something crisp like a simple salad.
- Leftovers can chill in your fridge, just seal them up tight for three days max. Warm up gently with a splash of chicken broth or cream if the sauce looks thick.
- Want to save some for later? Scoop into portions and freeze for up to two months. Thaw overnight in the fridge, then rewarm when you’re hungry.
Tips from Top Chefs
- Giada De Laurentiis always grabs fresh gnocchi when she can—it stays pillow-soft.
- Ina Garten adds fresh sage or thyme at the very end to keep the flavors bright.
VARIATIONS
- Add a splash of white wine to boost the flavor of your sauce.
- Switch the sausage for mushrooms or a plant-based option for a veggie twist.
- Craving heat? Toss in some red pepper flakes when you brown the sausage for extra kick.