Pumpkin Sausage Gnocchi (Print Version)
# Ingredients:
01 -
1 cup heavy cream.
02 -
16 oz gnocchi, uncooked.
03 -
3 sage leaves, minced finely, plus extra for topping.
04 -
3 cups kale, stems discarded, chopped coarsely.
05 -
1 large shallot, thinly sliced.
06 -
Fresh thyme, optional, for garnish.
07 -
16 oz mild Italian sausage, ground.
08 -
1½ cups chicken stock.
09 -
Parmesan cheese, freshly grated, for serving.
10 -
¼ tsp ground nutmeg.
11 -
½ tsp salt, adjust as needed.
12 -
½ tsp pepper, adjust as needed.
13 -
1 cup pumpkin puree (canned).
14 -
1 Tbsp unsalted butter.
15 -
½ cup grated parmesan.
16 -
1 tsp Italian herbs.
17 -
3 garlic cloves, chopped finely.
# Instructions:
01 -
Melt the butter in a large pan over medium heat. Toss in the sausage and cook for about 5 to 7 minutes, breaking it apart with your spoon while it browns.
02 -
Throw in the garlic and shallots and let them cook for 1 to 2 minutes until they smell amazing.
03 -
Mix in the chicken broth, pumpkin puree, spices, cream, parmesan, and sage. Let it all come to a steady boil.
04 -
Drop in the kale and gnocchi, cover the pan, and let it simmer for 3 to 5 minutes until the gnocchi softens.
05 -
Dish it up right away and sprinkle on some sage, parmesan, and thyme if you're using it.
# Notes:
01 -
This dish with pumpkin, sausage, and gnocchi is your new cozy fall favorite.
02 -
Swap kale with spinach if you like it better.