Pumpkin Sausage Gnocchi (Print Version)
# Ingredients:
01 -
1 tablespoon of butter, unsalted.
02 -
1 pound of mild Italian sausage, ground.
03 -
1 large shallot, thinly sliced.
04 -
3 garlic cloves, finely chopped.
05 -
1 and a half cups of chicken stock.
06 -
1 cup of canned pumpkin puree.
07 -
A teaspoon of Italian herbs blend.
08 -
A quarter teaspoon of nutmeg, ground.
09 -
A half teaspoon of salt, plus extras if needed.
10 -
A half teaspoon of black pepper, plus more if needed.
11 -
1 cup of heavy cream, whipped.
12 -
A half cup of parmesan, shredded.
13 -
3 sage leaves, chopped finely, plus extras for topping.
14 -
3 cups of kale, thick stems tossed, roughly torn.
15 -
A pound of gnocchi, raw.
16 -
Optional freshly grated parmesan for plating.
17 -
Optional fresh thyme sprigs for decoration.
# Instructions:
01 -
Warm up the butter in a big skillet over medium heat. Toss in the sausage and cook it for about 5-7 minutes, breaking it apart as you go.
02 -
Stir in the shallots and garlic. Let cook for a minute or two until you can smell the garlic.
03 -
Pour in the chicken stock, pumpkin puree, seasoning mix, nutmeg, salt, pepper, heavy cream, shredded parmesan, and sage. Let it come to a boil.
04 -
Add the gnocchi and kale. Cover the skillet and cook over medium heat for 3 to 5 minutes until the gnocchi softens.
05 -
Immediately serve it, topped with extra sage, parmesan, and thyme if you'd like.
# Notes:
01 -
This rich and creamy gnocchi with pumpkin and sausage is ideal for cozy fall nights.
02 -
Feel free to swap out kale for spinach if that's your thing.