Pumpkin Sausage Gnocchi: A Delicious Fall Recipe

Pumpkin Sausage Gnocchi: Just the name conjures up images of cozy autumn evenings, doesn’t it? Imagine tender, pillowy gnocchi bathed in a creamy, subtly sweet pumpkin sauce, punctuated by savory Italian sausage. This isn’t just a meal; it’s an experience, a warm hug on a plate that perfectly captures the essence of fall.

Gnocchi, those delightful little dumplings, have a rich history rooted in Italian peasant cuisine. Originally made from simple ingredients like potatoes, flour, and water, they were a staple, providing sustenance and comfort. Over time, regional variations emerged, incorporating different flavors and ingredients. The addition of pumpkin, a New World ingredient, to this classic dish is a relatively modern twist, but one that has been embraced wholeheartedly.

What makes Pumpkin Sausage Gnocchi so irresistible? It’s the harmonious blend of flavors and textures. The sweetness of the pumpkin beautifully complements the richness of the sausage, while the creamy sauce coats the gnocchi in a velvety embrace. It’s also incredibly versatile. You can easily adapt the recipe to your liking, adding vegetables like spinach or kale for extra nutrients, or adjusting the spice level to suit your palate. And let’s be honest, it’s relatively quick and easy to prepare, making it a perfect weeknight meal that feels special without requiring hours in the kitchen. So, are you ready to dive into this autumnal delight? Let’s get cooking!

Ingredients:

• For the Gnocchi:
• 1 kg (2.2 lbs) russet potatoes, peeled and quartered
• 200g (1 3/4 cups) all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, freshly grated
• For the Pumpkin Sausage Sauce:
• 450g (1 lb) Italian sausage, removed from casings
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 700g (24 oz) pumpkin puree (not pumpkin pie filling)
• 240ml (1 cup) chicken broth
• 120ml (1/2 cup) heavy cream
• 50g (1/2 cup) grated Parmesan cheese, plus extra for serving
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh sage leaves, for garnish (optional)

Preparing the Gnocchi

Okay, let’s get started with the gnocchi! Don’t be intimidated; it’s easier than you think, and the homemade taste is totally worth it. The key is to handle the dough gently and not overwork it.

1. Boil 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 and cook 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. Then, return them to the empty pot and place the pot back on the stovetop over low heat. This will help to dry out the potatoes and remove excess moisture, which is crucial for light and fluffy gnocchi. Stir the potatoes frequently for a couple of minutes until they appear slightly dry and starchy.
3. Rice the Potatoes: This is where a potato ricer comes in handy! If you have one, use it to rice the potatoes directly onto a clean work surface. If you don’t have a ricer, you can use a food mill or even a fine-mesh sieve. The goal is to create a smooth, lump-free potato puree. Avoid using a blender or food processor, as this can make the potatoes gummy.
4. Cool Slightly: Let the riced potatoes cool slightly for a few minutes. You want them to be warm but not too hot to handle.
5. Add Flour, Egg, Salt, and Nutmeg: Make a well in the center of the riced potatoes. Add the flour, beaten egg, salt, and nutmeg to the well.
6. Gently Combine: Using your hands or a bench scraper, gently combine the ingredients. Start by bringing the potatoes in from the sides to incorporate the flour and egg. Be careful not to overmix the dough. You want it to come together into a soft, slightly sticky ball. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency. Remember, less is more! Overworking the dough will result in tough gnocchi.
7. Knead Lightly: Once the dough has come together, lightly knead it on a lightly floured surface for just a minute or two, until it’s smooth and elastic.
8. Shape the Gnocchi: Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a knife or bench scraper to cut the rope into 1-inch pieces.
9. Create Ridges (Optional): For a more traditional look and to help the sauce cling to the gnocchi, you can create ridges on each piece. Gently roll each gnocchi piece over the tines of a fork or a gnocchi board. This step is optional, but it adds a nice touch.
10. Arrange and Rest: Place the gnocchi on a lightly floured baking sheet, making sure they don’t touch each other. Let them rest for about 15-20 minutes before cooking. This will help them hold their shape.

Preparing the Pumpkin Sausage Sauce

While the gnocchi are resting, let’s get started on the delicious pumpkin sausage sauce. This sauce is creamy, savory, and perfectly autumnal!

1. Brown the Sausage: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage (removed from its casings) and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
2. Sauté the Onion and Garlic: Add the chopped onion to the skillet and cook until it’s softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Add Spices: Stir in the dried sage, dried thyme, and red pepper flakes (if using). Cook for about 30 seconds, until the spices are fragrant.
4. Add Pumpkin Puree and Chicken Broth: Pour in the pumpkin puree and chicken broth. Stir well to combine. Bring the sauce to a simmer.
5. Simmer and Thicken: Reduce the heat to low and simmer the sauce for about 15-20 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
6. Stir in Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. Continue to simmer for another 5 minutes, or until the cheese is melted and the sauce is smooth and creamy.
7. Season to Taste: Season the sauce with salt and black pepper to taste.

Cooking and Assembling

Now for the grand finale! Cooking the gnocchi and bringing everything together is the most rewarding part.

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Don’t overcrowd the pot.
2. Wait for the Gnocchi to Float: The gnocchi are cooked when they float to the surface of the water. This usually takes about 2-3 minutes.
3. Remove the Gnocchi: Use a slotted spoon to remove the cooked gnocchi from the water and transfer them directly to the skillet with the pumpkin sausage sauce.
4. Toss to Coat: Gently toss the gnocchi with the sauce to coat them evenly.
5. Serve Immediately: Serve the pumpkin sausage gnocchi immediately. Garnish with extra grated Parmesan cheese and fresh sage leaves, if desired.

Tips for Perfect Gnocchi:

• Use Russet Potatoes: Russet potatoes are the best choice for gnocchi because they are starchy and absorb less water than other types of potatoes.
• Don’t Overwork the Dough: Overworking the dough will result in tough gnocchi. Handle the dough gently and mix it just until it comes together.
• Cook the Gnocchi in Batches: Cooking the gnocchi in batches will prevent them from sticking together and ensure that they cook evenly.
• Adjust the Sauce Consistency: If the sauce is too thick, add a little more chicken broth or cream to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.

Variations:

• Add Vegetables: You can add other vegetables to the sauce, such as spinach, kale, or mushrooms.
• Use Different Sausage: You can use different types of sausage, such as sweet Italian sausage or chorizo.
• Make it Vegetarian: Omit the sausage and add more vegetables for a vegetarian version.
• Spice it Up: Add more red pepper flakes for a spicier sauce.

Conclusion:

This Pumpkin Sausage Gnocchi isn’t just another fall recipe; it’s a warm, comforting hug in a bowl, bursting with flavors that will make you want to curl up by the fire. The creamy pumpkin sauce, the savory sausage, and the pillowy gnocchi create a symphony of textures and tastes that’s simply irresistible. I truly believe this is a must-try dish for anyone who loves autumn flavors and easy, satisfying meals.

But what makes this recipe truly special is its versatility. Feel free to get creative and adapt it to your own preferences! For a vegetarian option, swap out the sausage for sautéed mushrooms or roasted butternut squash. If you’re feeling adventurous, add a pinch of red pepper flakes for a little kick. And for those who love a cheesy finish, a sprinkle of Parmesan or Pecorino Romano right before serving elevates the dish to another level.

Serving Suggestions: This Pumpkin Sausage Gnocchi is fantastic on its own as a hearty main course. However, it also pairs beautifully with a simple side salad of mixed greens and a light vinaigrette. A crusty loaf of bread is perfect for soaking up every last bit of that delicious pumpkin sauce. And for a truly decadent experience, try serving it with a glass of crisp white wine or a light-bodied red.

Variations to Explore: Don’t be afraid to experiment with different types of sausage. Sweet Italian sausage adds a touch of sweetness, while spicy Italian sausage brings the heat. You can also use chicken or turkey sausage for a leaner option. If you’re looking to add more vegetables, consider incorporating spinach, kale, or bell peppers into the sauce. And for a richer, more intense flavor, try using homemade pumpkin puree instead of canned.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dish for a cozy weeknight dinner, a festive fall gathering, or simply a comforting meal on a chilly day. The beauty of this recipe lies in its simplicity and the way it showcases the wonderful flavors of autumn. It’s a dish that’s both easy to make and incredibly satisfying to eat.

So, what are you waiting for? Grab your ingredients, put on your favorite music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This Pumpkin Sausage Gnocchi is a guaranteed crowd-pleaser, and I can’t wait to hear what you think.

Once you’ve tried it, please come back and share your experience in the comments below! I’d love to hear about any variations you tried, what you thought of the flavors, and any tips you have for making it even better. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking! I am excited to hear about your experience.

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