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 culinary tradition. While their exact origins are debated, variations of gnocchi have been enjoyed since Roman times. Over the centuries, regional adaptations have emerged, each boasting unique ingredients and preparation methods. This particular recipe, Pumpkin Sausage Gnocchi, is a modern twist on a classic, blending the comforting familiarity of gnocchi with the seasonal flavors of pumpkin and savory sausage.

But what makes this dish so irresistible? It’s the symphony 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 convenient! This recipe comes together relatively quickly, making it perfect for a weeknight dinner or a special occasion. Whether you’re a seasoned chef or a kitchen novice, you’ll find this Pumpkin Sausage Gnocchi recipe easy to follow and utterly satisfying. Get ready to impress your family and friends with this unforgettable autumn delight!

this Recipe

Ingredients:

• For the Gnocchi:
• 1.5 lbs Russet Potatoes, peeled and quartered
• 1 large Egg, lightly beaten
• 1/2 cup grated Parmesan Cheese, plus more for serving
• 1/2 teaspoon Salt
• 1/4 teaspoon Nutmeg
• 1 1/2 – 2 cups All-Purpose Flour, plus more for dusting
• For the Pumpkin Sausage Sauce:
• 1 lb Italian Sausage, removed from casings
• 1 medium Yellow Onion, diced
• 2 cloves Garlic, minced
• 1 (15 ounce) can Pumpkin Puree
• 1 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/4 cup grated Parmesan Cheese
• 1 teaspoon Dried Sage
• 1/2 teaspoon Dried Thyme
• 1/4 teaspoon Red Pepper Flakes (optional)
• Salt and Black Pepper to taste
• 2 tablespoons Olive Oil
• Optional Garnishes:
• Fresh Sage Leaves, fried or chopped
• Toasted Pumpkin Seeds
• Extra Parmesan Cheese

Preparing the Gnocchi Dough:

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance.
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 for a minute or two. This will help to dry out the potatoes and remove excess moisture, which is crucial for light and fluffy gnocchi. Stir the potatoes constantly to prevent them from burning.
3. Rice the Potatoes: The best way to achieve smooth gnocchi is to rice the potatoes while they are still hot. Use a potato ricer or a food mill to process the potatoes into a bowl. If you don’t have a ricer or food mill, you can use a fine-mesh sieve and push the potatoes through with a spoon. Avoid using a blender or food processor, as this can make the potatoes gummy.
4. Cool Slightly and Add Egg and Cheese: Allow the riced potatoes to cool slightly for a few minutes. Then, add the lightly beaten egg, Parmesan cheese, salt, and nutmeg to the bowl. Gently mix everything together until just combined. Be careful not to overmix at this stage.
5. Add Flour Gradually: Now, it’s time to add the flour. Start by adding 1 1/2 cups of flour to the potato mixture. Gently fold the flour into the mixture until a dough begins to form. Add more flour, a tablespoon at a time, until the dough is no longer sticky and comes together in a ball. Be very careful not to add too much flour, as this will result in tough gnocchi. The dough should be soft and slightly tacky.
6. Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead the dough for just a minute or two, until it is smooth and elastic. Avoid over-kneading.

Shaping and Cooking the Gnocchi:

1. Divide the Dough: Divide the gnocchi dough into 4 equal portions.
2. Roll into Ropes: Roll each portion of dough into a long rope, about 1/2 inch in diameter. Keep the surface lightly floured to prevent sticking.
3. Cut into Gnocchi: Use a sharp knife or a dough scraper to cut the ropes into 3/4-inch pieces. These are your individual gnocchi.
4. Shape the Gnocchi (Optional): For a more traditional look, you can shape the gnocchi using a gnocchi board or the back of a fork. Lightly flour the gnocchi board or fork. Gently roll each gnocchi piece down the board or fork, using your thumb to create ridges. This helps the sauce cling to the gnocchi. If you don’t have a gnocchi board or don’t want to shape them, you can leave them as is.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Do not overcrowd the pot. The gnocchi will initially sink to the bottom, but as they cook, they will rise to the surface.
6. Remove When They Float: Once the gnocchi float to the surface, cook them for another 1-2 minutes. Use a slotted spoon to remove the gnocchi from the water and transfer them to a bowl.

Preparing the Pumpkin Sausage Sauce:

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, to the skillet. Cook, breaking it up with a spoon, until the sausage is browned and cooked through. Drain off any excess grease.
2. Sauté the Onion and Garlic: Add the diced onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Add Pumpkin Puree and Broth: Stir in the pumpkin puree, chicken broth, dried sage, dried thyme, and red pepper flakes (if using). Bring the mixture to a simmer.
4. Simmer and Thicken: Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
5. Stir in Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Season with salt and black pepper to taste. Continue to simmer for another 2-3 minutes, until the cheese is melted and the sauce is smooth and creamy.

Combining and Serving:

1. Add Gnocchi to Sauce: Add the cooked gnocchi to the skillet with the pumpkin sausage sauce. Gently toss to coat the gnocchi evenly with the sauce.
2. Serve Immediately: Serve the pumpkin sausage gnocchi immediately. Garnish with fresh sage leaves (fried or chopped), toasted pumpkin seeds, and extra Parmesan cheese, 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 develop the gluten in the flour, resulting in tough gnocchi. Mix the dough gently and only until it comes together.
• Cook in Batches: Cooking the gnocchi in batches prevents overcrowding the pot and ensures that they cook evenly.
• Taste and Adjust Seasoning: Always taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to suit your taste.

Variations:

• Add Vegetables: You can add other vegetables to the pumpkin sausage 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: To make this dish vegetarian, omit the sausage and add more vegetables, such as roasted butternut squash or zucchini. You can also use vegetable broth instead of chicken broth.
• Add a Touch of Sweetness: For a touch of sweetness, add a tablespoon of maple syrup or brown sugar to the pumpkin sausage sauce.

Storage Instructions:

• Gnocchi: Cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
• Pumpkin Sausage Sauce: Pumpkin sausage sauce can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat the gnocchi and sauce separately in a skillet over medium heat until heated through. You can also reheat them in the microwave.

Conclusion:

This Pumpkin Sausage Gnocchi isn’t just another fall recipe; it’s a warm, comforting hug in a bowl, and trust me, you absolutely need it in your life! The creamy pumpkin sauce, the savory sausage, and the pillowy gnocchi create a symphony of flavors and textures that will have you craving it long after the last bite. It’s quick enough for a weeknight meal but impressive enough to serve to guests. I truly believe this will become a staple in your autumn rotation.

But why is it a must-try? Beyond the incredible taste, it’s the versatility! You can easily adapt it to your preferences and dietary needs. For a vegetarian option, simply omit the sausage and add some roasted butternut squash or mushrooms for a similar savory depth. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little kick. And for those who love a cheesy finish, a sprinkle of grated Parmesan or Pecorino Romano right before serving elevates it to another level.

Speaking of serving, 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 to balance the richness. Another great option is some crusty bread for soaking up every last bit of that delicious pumpkin sauce. For a more elegant presentation, consider serving it in individual bowls garnished with fresh sage leaves and a drizzle of olive oil.

And the variations don’t stop there! Feel free to experiment with different types of sausage. Sweet Italian sausage adds a touch of sweetness, while spicy Italian sausage brings the heat. You could even use chicken or turkey sausage for a leaner option. The type of gnocchi can also be customized. While potato gnocchi is the classic choice, you can also find spinach gnocchi, ricotta gnocchi, or even gluten-free gnocchi to suit your needs.

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I’m confident that you’ll love it as much as I do. The combination of the sweet pumpkin, savory sausage, and tender gnocchi is simply irresistible. It’s the perfect dish to warm you up on a chilly autumn evening and bring a smile to your face.

So, what are you waiting for? Gather your ingredients, put on some cozy music, and get cooking! I promise you won’t regret it. And most importantly, don’t be afraid to get creative and make it your own.

Once you’ve made this incredible Pumpkin Sausage Gnocchi, I’d absolutely love to hear about your experience! Did you make any modifications? What did you think of the flavor combination? What did you serve it with? Share your photos and stories with me in the comments below or tag me on social media. I can’t wait to see your culinary creations and hear your feedback. Happy cooking!