Creamy Pumpkin Sausage Gnocchi
This rich and comforting one-pan meal features chewy gnocchi simmered in a creamy, savory pumpkin sauce infused with Italian sausage and shallots. Fragrant with nutmeg and sage, this hearty dish is finished with Parmesan cheese and baby kale.
Ingredients
- 1 tablespoon unsalted butter
- 16 ounces ground mild Italian sausage
- 2 large shallots sliced
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1 cup canned pumpkin purée
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese grated
- 3 leaves fresh sage finely minced
- 3 cups baby kale roughly chopped
- 16 ounces gnocchi uncooked
- additional freshly grated Parmesan for serving
Instructions
- In a large skillet, melt butter over medium-high heat.
- Add sausage and cook 5-7 minutes, breaking it up with a spatula as it cooks.
- Add shallots and garlic; cook 1-2 minutes, until garlic is fragrant.
- Add Italian seasoning, nutmeg, salt, and pepper and stir about 1 minute to bloom the spices.
- Add white wine; cook until almost dry.
- Add chicken broth, pumpkin purée, heavy cream, and grated Parmesan; bring to a boil.
- Add kale and gnocchi. Cover, reduce heat to maintain a gentle simmer, and cook 15 minutes.
- Uncover and mix thoroughly, scraping up any cheese that settles to the bottom. Adjust salt and pepper.
- Serve immediately, garnished with additional Parmesan.