Creamy Pumpkin Sausage Gnocchi (Print Version)
# Ingredients:
01 -
1 Tablespoon unsalted butter.
02 -
16 Ounces ground sausage, mild Italian.
03 -
1 large shallot, sliced.
04 -
3 Cloves garlic, minced.
05 -
1½ Cups chicken broth.
06 -
1 Cup canned pumpkin puree.
07 -
1 Teaspoon Italian seasoning.
08 -
¼ Teaspoon ground nutmeg.
09 -
½ Teaspoon salt, plus more to taste.
10 -
½ Teaspoon black pepper, plus more to taste.
11 -
1 Cup heavy whipping cream.
12 -
½ Cup parmesan cheese, grated.
13 -
3 fresh sage leaves, finely minced, plus more for garnish.
14 -
3 Cups kale, tough stems removed, roughly chopped.
15 -
16 Ounces gnocchi, uncooked.
16 -
Parmesan cheese, freshly grated, for serving.
17 -
Fresh thyme, optional garnish for serving.
# Instructions:
01 -
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.
02 -
Add shallots and garlic to the skillet and cook for 1 to 2 minutes, until garlic is fragrant.
03 -
Add chicken broth, pumpkin puree, Italian seasoning, nutmeg, salt, pepper, heavy cream, grated parmesan cheese, and minced sage. Bring to a boil.
04 -
Add kale and gnocchi. Cover and cook for 3 to 5 minutes over medium heat until the gnocchi is tender.
05 -
Serve immediately, garnished with more sage, parmesan cheese, and fresh thyme, if desired.
# Notes:
01 -
This creamy pumpkin sausage gnocchi is a perfect fall comfort dish.
02 -
You can substitute spinach for kale if preferred.