This recipe birthed out of leftover pumpkin purée I had in the fridge from a pumpkin chia pudding I tested earlier in the week. I was thinking what I could do with the pumpkin and I thought how D to the LISH it would be blended with some cream, parm cheese and spicy sausage. It didn’t disappoint. Using gnocchi made it super quick to throw together. The charred sage added a nice depth of earthy flavor that was the perfect kiss of fall comfort! You can easily have this recipe on the table in 20 minutes. Add a nice green salad and some garlic knots for a complete meal. Pop open your favorite bottle of Pinot Noir and you have yourself one heck of a date night💕
Pumpkin Gnocchi with Spicy Sausage & Charred Sage
4
servings5
minutes20
minutesIngredients
1 lb 1 Spicy Italian Sausage
2 2 Cloves Minced Garlic
1 cup 1 100% Pure Pumpkin Purée
1 cup 1 Whole Milk
1/2 cup 1/2 Freshly Grated Parmesan Cheese
1/2 tsp 1/2 Ground Cinnamon
1/4 tsp 1/4 Ground Nutmeg
4-5 oz 4-5 Baby Spinach or Baby Kale
1 1 Clamshell of Sage Leaves
Directions
- To begin, preheat a skillet over medium/high heat. Remove sausage from casings and add to skillet. Sauté until browned and cooked through
- Boil water in a large sauce pot for your gnocchi. Once water comes to a boil, salt the water and add your gnocchi. Cook to package directions
- Chop about 5-6 sage leaves and add to sausage with garlic. Stir well
- Add pumpkin purée, milk, parmesan cheese and spices. Turn skillet to medium/low and stir well
- Add spinach or kale and stir well. Place a lid on skillet and turn to low to allow greens to wilt in
- Remove lid and add cooked gnocchi. Stir to incorporate. If you want a thinner sauce, add some pasta water to thin it out
- While greens are wilting in, preheat a small skillet with a splash of olive oil and 6-8 sage leaves. Fry sage leaves until just starting to char and crisp. Remove from skillet and top your pumpkin gnocchi for serving
- Serve with a salad and some yummy garlic knots! This is a fall comfort food crowd pleaser and super easy!
