Pumpkin Sausage Gnocchi (Print Version)
# Ingredients:
01 -
16 ounces of raw gnocchi.
02 -
3 cups of kale, chopped and de-stemmed.
03 -
3 sage leaves, minced with extra for topping.
04 -
1 large shallot, cut thinly.
05 -
16 ounces of mild Italian sausage, ground.
06 -
1½ cups of chicken stock.
07 -
¼ teaspoon of nutmeg powder.
08 -
1 teaspoon Italian herbs mix.
09 -
1 cup of canned pumpkin puree.
10 -
1 cup heavy cream.
11 -
½ teaspoon of ground black pepper—add more if you like.
12 -
½ teaspoon salt, adjust to your taste.
13 -
½ cup of grated parmesan.
14 -
1 tablespoon of unsalted butter.
15 -
Freshly grated parmesan for topping while serving.
16 -
A few sprigs of fresh thyme, optional as garnish.
17 -
3 minced garlic cloves.
# Instructions:
01 -
Heat butter in a big pan over medium heat. Add sausage and cook for 5–7 minutes, stirring with a spatula until it crumbles and browns.
02 -
Throw in the sliced shallots and garlic. Stir and cook for 1–2 minutes, just until you can really smell the garlic.
03 -
Pour in the chicken stock, pumpkin puree, Italian herbs, nutmeg, salt, pepper, heavy cream, parmesan, and minced sage. Let it boil.
04 -
Add the gnocchi and kale to the pan. Cover it and let it simmer for 3–5 minutes on medium heat until the gnocchi’s soft.
05 -
Serve right away, topped with more sage, grated parmesan, and thyme if you're feeling fancy.
# Notes:
01 -
This is the ultimate cozy dish, with pumpkin, sausage, and gnocchi making it perfect for chilly days.
02 -
Don’t like kale? You can swap it for spinach!