creamy-pumpkin-gnocchi-with-italian-sausage

Easy Recipes

Creamy Pumpkin Gnocchi With Italian Sausage

For this gnocchi dish, we use pumpkin puree to build a sauce that also has a touch of tomato and is similar to a marinara in texture. The result is a pasta dish that's comforting yet just a touch sweet and nutty, perfect for fall.

Ingredients

  • Kosher salt
  • 2 (17.5-oz.) packages gnocchi
  • 3 tbsp. extra-virgin olive oil, divided
  • 1 lb. sweet Italian sausage (about 4 links)
  • 4 cloves garlic, finely chopped
  • 1 tbsp. chopped fresh sage leaves
  • 1 tbsp. tomato paste
  • 1 3/4 c. low-sodium chicken broth
  • 1 c. pumpkin puree
  • Freshly ground black pepper
  • 1/4 c. finely grated Parmesan, plus for serving
  • 1/4 c. heavy cream
  • Pinch of ground nutmeg
  • Finely chopped fresh parsley, for serving

Directions

  1. Step 1In a large pot of boiling salted water, cook gnocchi, stirring occasionally, until al dente according to package instructions. Drain.
  2. Step 2Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add sausage and cook, turning occasionally, until seared and just cooked through, about 8 minutes. Transfer to a cutting board and let cool slightly.
  3. Step 3Wipe skillet clean. In same skillet over medium heat, heat remaining 2 tablespoons oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sage and tomato paste and stir to combine. Whisk in broth and pumpkin puree; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  4. Step 4Meanwhile, slice sausage into coins and return to skillet along with gnocchi. Stir in Parmesan and cream and cook, tossing, until gnocchi is coated in sauce, about 2 minutes.
  5. Step 5Stir in nutmeg; season with salt and pepper. Top with Parmesan, parsley, and a few grinds of pepper.