Creamy Pumpkin Gnocchi with Italian Sausage and Sage
This Pumpkin Gnocchi recipe features tender, pillowy gnocchi enveloped in a velvety pumpkin cream sauce, complemented by savory sausage and earthy greens. It's the ultimate comfort dish, perfect for savoring the warm, rich flavors of fall in a simple one-pan meal.There are ample substitutions for this recipe! Scroll above the recipe card to see my list of ingredient substitutions.
Ingredients
- 1 tablespoon butter, unsalted
- 16 ounces mild Italian sausage, ground
- 1 large shallot, sliced
- 3 garlic cloves, minced
- 1 ½ cup chicken broth
- 1 cup pumpkin puree, canned
- 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 grated parmesan cheese
- 3 fresh sage leaves, finely minced, plus more for garnish
- 3 cups kale leaves or fresh spinach, roughly chopped
- 16 ounces fresh gnocchi, uncooked
For garnish
- Fresh thyme leaves, optional for serving
- Shredded or grated parmesan, 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 into crumbles.
- Add shallots and garlic to the skillet. Cook for 1 to 2 minutes, or until garlic is fragrant. Make sure the garlic does not burn.
- 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 on medium heat.
- Garnish with more sage and parmesan before serving.
Serving: 1, Calories: 898kcal, Carbohydrates: 53g, Protein: 28g, Fat: 65g, Saturated Fat: 31g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 23g, Trans Fat: 0.1g, Cholesterol: 174mg, Sodium: 2101mg, Potassium: 604mg, Fiber: 6g, Sugar: 5g, Vitamin A: 12188IU, Vitamin C: 21mg, Calcium: 269mg, Iron: 7mg
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