Creamy Pumpkin Sausage Gnocchi
Enjoy this creamy pumpkin sausage gnocchi if you're in the mood for comfort food that's both quick and easy to prepare and also really creamy and tasty.
Servings: 4
Equipment
- Skillet with Lid
Ingredients
- 1 Tablespoon unsalted butter
- 16 Ounces ground sausage mild Italian
- 1 shallot large, sliced
- 3 Cloves garlic minced
- 1½ Cups chicken broth
- 1 Cup canned pumpkin puree
- 1 Teaspoon Italian seasoning
- ¼ Teaspoon ground nutmeg
- ½ Teaspoon salt plus more to taste
- ½ Teaspoon black pepper plus more to taste
- 1 Cup heavy whipping cream
- ½ Cup parmesan cheese grated
- 3 fresh sage leaves finely minced, plus more for garnish
- 3 Cups kale tough stems removed, roughly chopped
- 16 Ounces gnocchi uncooked
- Parmesan cheese freshly grated, for serving
- fresh thyme optional garnish for serving
Instructions
- Melt butter in a large skillet over medium-high heat. Add sausage and cook for 5 to 7 minutes, breaking it up with a spatula as it cooks.
- Add shallots and garlic to the skillet. Cook for 1 to 2 minutes, or until garlic is fragrant.
- Add chicken broth, pumpkin puree, Italian seasoning, nutmeg, salt, pepper, heavy cream, grated parmesan cheese, and minced sage. Bring to a boil.
- Add kale and gnocchi. Cover and cook for 3 to 5 minutes over a medium heat.
- Serve immediately, garnished with more sage and parmesan cheese.
Notes
Cooking times: Frozen gnocchi and fresh gnocchi have different cooking times, so check the packaging before cooking it in your creamy pumpkin and sausage dish.
Fresh is best: Freshly grated parmesan cheese is so much better than the pre-packaged kind, while fresh sage and fresh thyme add gorgeous subtle flavors you don't get with the dried kind.
Perfectly minced sage: Mincing means making it as fine as you can. I like to roll up the sage leaves and cut the roll into lots of thin slivers, before rotating and doing the same in the other direction. You can also use a food processor to mince it.
Fresh is best: Freshly grated parmesan cheese is so much better than the pre-packaged kind, while fresh sage and fresh thyme add gorgeous subtle flavors you don't get with the dried kind.
Perfectly minced sage: Mincing means making it as fine as you can. I like to roll up the sage leaves and cut the roll into lots of thin slivers, before rotating and doing the same in the other direction. You can also use a food processor to mince it.
Nutrition
Calories: 847kcal | Carbohydrates: 51g | Protein: 30g | Fat: 59g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 167mg | Sodium: 1953mg | Potassium: 587mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12263IU | Vitamin C: 20mg | Calcium: 297mg | Iron: 7mg
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