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Creamy Pumpkin Gnocchi with Sausage: A Delicious Fall Recipe

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Creamy Pumpkin Gnocchi with Sausage: Prepare to be transported to autumnal bliss with this incredibly comforting and flavorful dish! Imagine tender, pillowy gnocchi bathed in a luscious, creamy pumpkin sauce, perfectly balanced with savory Italian sausage. It’s a symphony of flavors and textures that will warm you from the inside out.

Gnocchi, those delightful little potato dumplings, have a rich history rooted in Italian culinary tradition. While their exact origins are debated, they’ve been a beloved staple for centuries, evolving from simple peasant fare to a celebrated dish enjoyed worldwide. Adding pumpkin, a quintessential autumn ingredient, elevates this classic to a whole new level of seasonal deliciousness.

But what makes this Creamy Pumpkin Gnocchi with Sausage so irresistible? It’s the perfect marriage of sweet and savory. The subtle sweetness of the pumpkin complements the richness of the cream and the robust flavor of the sausage. The gnocchi themselves offer a delightful chewiness, while the creamy sauce coats every bite in pure indulgence. Beyond the incredible taste, this dish is surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion. It’s a guaranteed crowd-pleaser that will leave everyone wanting more. So, let’s get cooking and create some culinary magic with this amazing Creamy Pumpkin Gnocchi with Sausage!

Creamy Pumpkin Gnocchi with Sausage this RECIPE

Ingredients:

  • For the Gnocchi:
    • 1.5 lbs (about 680g) Russet potatoes, peeled and quartered
    • 1 cup (about 240ml) Pumpkin puree (not pumpkin pie filling)
    • 1 large egg, lightly beaten
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 2 – 2.5 cups (about 240-300g) All-purpose flour, plus more for dusting
  • For the Sausage Sauce:
    • 1 lb (about 450g) Italian sausage, removed from casings (sweet or hot, your preference!)
    • 1 medium yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
    • 1 cup heavy cream
    • 1/2 cup grated Parmesan cheese, plus more for serving
    • 1/4 cup chopped fresh sage leaves
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper to taste
  • Optional Garnishes:
    • Toasted pumpkin seeds
    • Extra Parmesan cheese
    • Fresh sage leaves

Preparing the Gnocchi

Alright, let’s dive into making these delightful pumpkin gnocchi! Don’t be intimidated; it’s easier than you think, and the homemade taste is totally worth it.

  1. Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
  2. Drain and Dry the Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Return the potatoes to the empty pot and place it back on the stovetop over low heat. This is crucial! We want to dry out the potatoes as much as possible. Stir them frequently for a few minutes until they appear dry and slightly fluffy. This step helps prevent the gnocchi from becoming gummy.
  3. Rice the Potatoes: The best way to get smooth gnocchi is to rice the potatoes while they’re still hot. If you don’t have a potato ricer, you can use a food mill or even a fine-mesh sieve. Just make sure to work quickly while the potatoes are warm. Ricing them ensures there are no lumps.
  4. Combine Ingredients: On a clean work surface (I like to use a large wooden board), mound the riced potatoes. Make a well in the center. Add the pumpkin puree, beaten egg, salt, and nutmeg to the well.
  5. Incorporate the Flour: Gradually add the flour, starting with 2 cups. Use your hands or a bench scraper to gently incorporate the flour into the potato mixture. Be careful not to overwork the dough! Overworking the dough will develop the gluten in the flour, resulting in tough gnocchi. The dough should be soft and slightly sticky. If it’s too sticky to handle, add a little more flour, a tablespoon at a time, until it comes together. Remember, less is more when it comes to flour.
  6. Knead Lightly: Once the dough has come together, gently knead it for just a minute or two until it’s smooth and cohesive. Again, be careful not to overwork it.
  7. Shape the Gnocchi: Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a long rope, about 1/2 inch in diameter. Use a sharp knife or bench scraper to cut the rope into 1-inch pieces.
  8. Optional: Add Ridges: For a more traditional look and to help the sauce cling to the gnocchi, you can roll each piece over a gnocchi board or the back of a fork. Lightly flour the gnocchi board or fork. Gently press each piece of gnocchi against the board or fork and roll it down, creating ridges. This step is optional, but it does make the gnocchi look extra fancy!
  9. Rest the Gnocchi: Place the shaped gnocchi on a lightly floured baking sheet. At this point, you can either cook them immediately or freeze them for later. To freeze, place the baking sheet in the freezer for about an hour, or until the gnocchi are frozen solid. Then, transfer them to a freezer bag or container. Frozen gnocchi can be cooked directly from frozen; just add a few extra minutes to the cooking time.

Preparing the Sausage Sauce

While the gnocchi are resting (or while you’re waiting for the water to boil), let’s whip up the delicious sausage sauce. This sauce is creamy, savory, and perfectly complements the sweetness of the pumpkin gnocchi.

  1. Brown the Sausage: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook the sausage until it’s browned and cooked through, about 8-10 minutes. Drain off any excess grease.
  2. Sauté the Onion and Garlic: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  3. Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This is where a lot of flavor is hiding! Let the wine simmer for a few minutes until it has reduced slightly.
  4. Add Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. Bring the sauce to a simmer and cook until it has thickened slightly, about 5-7 minutes.
  5. Season and Add Sage: Stir in the chopped fresh sage leaves. Season the sauce with salt and freshly ground black pepper to taste. Remember to taste as you go and adjust the seasoning as needed.

Cooking the Gnocchi and Assembling the Dish

Now for the grand finale! Cooking the gnocchi is quick and easy. Once they’re cooked, we’ll toss them with the sausage sauce and get ready to enjoy this amazing dish.

  1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Don’t overcrowd the pot; cook them in batches if necessary.
  2. Wait for Them to Float: The gnocchi are cooked when they float to the surface of the water. This usually takes just a few minutes. Once they float, cook them for another minute or two to ensure they’re heated through.
  3. Remove and Drain: Use a slotted spoon to remove the gnocchi from the boiling water and transfer them directly to the skillet with the sausage sauce.
  4. Toss and Serve: Gently toss the gnocchi with the sausage sauce until they’re evenly coated. Serve immediately, garnished with toasted pumpkin seeds, extra Parmesan cheese, and fresh sage leaves, if desired.

Tips for Success

  • Don’t Overwork the Dough: I can’t stress this enough! Overworking the gnocchi dough is the biggest mistake people make. It leads to tough, gummy gnocchi. Be gentle and use a light touch.
  • Dry Potatoes are Key: Drying out the potatoes after boiling is essential for preventing gummy gnocchi. The drier the potatoes, the less flour you’ll need to add, resulting in lighter, more tender gnocchi.
  • Taste as You Go: Always taste the sauce as you’re making it and adjust the seasoning as needed. Everyone’s taste preferences are different, so don’t be afraid to experiment.
  • Make Ahead: The gnocchi can be made ahead of time and frozen. The sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it gently before serving.
  • Get Creative with Garnishes: Feel free to get creative with the garnishes. Toasted walnuts, crumbled goat cheese, or a drizzle of balsamic glaze would all be delicious additions.
Variations
  • Vegetarian: To make this dish vegetarian, simply omit the sausage. You can add other vegetables to the sauce, such as mushrooms, spinach, or roasted butternut squash.
  • Spicy: If you like a little heat, use hot Italian sausage or add

    Creamy Pumpkin Gnocchi with Sausage

    Conclusion:

    This Creamy Pumpkin Gnocchi with Sausage isn’t just another fall recipe; it’s a warm hug in a bowl, a celebration of seasonal flavors, and a guaranteed crowd-pleaser. I truly believe this dish deserves a spot on your regular rotation. The combination of the pillowy soft gnocchi, the savory sausage, and the rich, creamy pumpkin sauce is simply irresistible. It’s the kind of meal that makes you want to curl up on the couch with a good book and savor every single bite.

    But beyond the incredible taste, what makes this recipe a must-try is its versatility. It’s surprisingly easy to make, even on a busy weeknight, and it’s endlessly adaptable to your own preferences. Want to make it vegetarian? Simply omit the sausage and add some roasted vegetables like butternut squash or Brussels sprouts. Looking for a little extra heat? A pinch of red pepper flakes will do the trick. Feel free to experiment with different types of sausage, too – Italian sausage, chorizo, or even chicken sausage would all work beautifully.

    Serving Suggestions and Variations

    For a complete meal, I love to serve this Creamy Pumpkin Gnocchi with Sausage with a simple side salad. Arugula with a lemon vinaigrette provides a nice peppery contrast to the richness of the gnocchi. You could also add a sprinkle of toasted pumpkin seeds or chopped walnuts for a bit of crunch. And don’t forget the Parmesan cheese! A generous grating of freshly grated Parmesan is the perfect finishing touch.

    If you’re planning a dinner party, this dish is a fantastic option. It can be easily doubled or tripled to feed a crowd, and it’s always a hit. You can even prepare the sauce ahead of time and simply toss it with the cooked gnocchi and sausage just before serving. For a more elegant presentation, consider serving the gnocchi in individual bowls and garnishing with a sprig of fresh sage.

    Don’t Be Afraid to Get Creative!

    One of the things I love most about cooking is the opportunity to experiment and create something new. So, don’t be afraid to put your own spin on this recipe. Maybe you want to add a splash of white wine to the sauce for extra depth of flavor, or perhaps you want to use a different type of cheese, like Gruyere or Fontina. The possibilities are endless!

    Ultimately, this recipe for Creamy Pumpkin Gnocchi with Sausage is more than just a set of instructions; it’s an invitation to create a delicious and memorable meal. It’s a chance to connect with the flavors of the season and to share something special with the people you love.

    So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do, please don’t hesitate to share your experience with me. I’d love to hear what you think and see your own creative variations. Share your photos and comments – let’s inspire each other to create even more delicious meals! I can’t wait to see what you come up with! Happy cooking!

    Creamy Pumpkin Gnocchi with Sausage: A Delicious Fall Recipe

    Homemade pumpkin gnocchi in a creamy sausage sauce, garnished with Parmesan cheese and sage.

    Save This Recipe
    Prep Time45 minutes
    Cook Time30 minutes
    Total Time75 minutes
    Yield6 servings
    👨‍🍳By: Lily
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Don’t overwork the dough.
    • Dry potatoes are key to prevent gummy gnocchi.
    • Taste the sauce and adjust seasoning.
    • Gnocchi can be made ahead and frozen.
    • Sauce can be made ahead and refrigerated for up to 3 days.
    • Get creative with garnishes.
    • Vegetarian option: Omit sausage, add vegetables.
    • Spicy option: Use hot Italian sausage.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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