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Autumn's finest comfort food comes together in this mouthwatering Velvety Pumpkin Sausage Gnocchi. It blends earthy pumpkin with hearty Italian sausage alongside soft, fluffy gnocchi dumplings—just what you need for those cool evenings. The smooth sauce with its gentle spices creates a dinner that feels like a warm hug. Let's check out what goes into making this cozy meal.
INGREDIENTS
- 1 Tablespoon unsalted butter: Creates a base for browning and adds a touch of richness.
- 16 Ounces ground sausage (mild Italian): Delivers meaty goodness and hearty protein.
- 1 large shallot (sliced): Offers subtle sweetness without taking over the flavor profile.
- 3 Cloves garlic (minced): Gives a wonderful fragrant kick to the sauce.
- 1½ Cups chicken broth: Forms the liquid foundation and brings savory notes.
- 1 Cup canned pumpkin puree: Delivers silky texture and gentle sweetness that pulls everything together.
- 1 Teaspoon Italian seasoning: Boosts flavor with traditional herb blend.
- ¼ Teaspoon ground nutmeg: Adds cozy spice that works beautifully with pumpkin.
- ½ Teaspoon salt (plus more to taste): Perks up all the flavors throughout.
- ½ Teaspoon black pepper (plus more to taste): Brings a gentle warmth and bite.
- 1 Cup heavy whipping cream: Creates that dreamy, lush sauce texture.
- ½ Cup parmesan cheese (grated): Gives a tangy, salty kick that balances the creamy elements.
- 3 fresh sage leaves (minced, plus more for garnish): Contributes an aromatic woodsy note.
- 3 Cups kale (stems removed, roughly chopped): Adds a pop of green, crunch, and good-for-you stuff.
- 16 Ounces gnocchi (uncooked): These tender potato pillows soak up all the tasty sauce.
- Fresh parmesan cheese (for serving): Sprinkled on top for that final flavor boost.
- Fresh thyme (optional, for garnish): Finishes with a hint of color and herby aroma.
INSTRUCTIONS
- Step 1:
- In a large skillet over medium-high heat, melt the butter. Toss in the ground sausage and cook until it's nicely browned, about 5 to 7 minutes, breaking it into smaller chunks as it cooks.
- Step 2:
- Throw in the sliced shallots and minced garlic with the cooked sausage. Let them cook together for 1 to 2 minutes until you can really smell that garlic and the shallots start getting soft.
- Step 3:
- Add the chicken broth first, then mix in pumpkin puree, Italian seasoning, ground nutmeg, salt, pepper, heavy cream, grated parmesan, and minced sage. Mix everything well and let it bubble up to a boil.
- Step 4:
- When your sauce starts boiling, turn down the heat to medium. Mix in the chopped kale and raw gnocchi. Cover your pan and let everything cook together for 3 to 5 minutes, until your gnocchi feels soft and the kale has wilted down.
- Step 5:
- Take the lid off and give everything a good stir. Taste it and add more salt or pepper if needed. Serve it right away with extra parmesan cheese sprinkled on top and some sage leaves or fresh thyme if you want to fancy it up.
Serving and Storage Tips
- Dish this up while it's still hot and top with extra parmesan, fresh sage, or thyme for better taste and looks.
- This creamy dish goes great with some buttery garlic bread or a simple green salad on the side.
- Got leftovers? Keep them in a sealed container in your fridge for up to 3 days. When reheating, add a splash of broth or cream if the sauce seems too thick.
- You can freeze individual portions for up to 2 months if needed. Just let them thaw in your fridge overnight before warming them back up.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis says fresh gnocchi beats dried every time for the softest bite.
- Chef Ina Garten always adds her fresh herbs last minute to keep their bright flavor intact.
VARIATIONS
- Pour in a bit of white wine while cooking for an extra flavor dimension.
- Skip the meat and use chunky mushrooms or plant-based sausage for a veggie version.
- Craving heat? Toss in some red pepper flakes while browning the sausage.