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Crispy Gnocchi and Sausage

Crispy Gnocchi and Sausage in Creamy Pumpkin Goodness

Crispy Gnocchi and Sausage with creamy pumpkin sauce is a comforting, tasty dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Extra-virgin olive oil Adds richness and helps with frying.
  • 8 leaves Fresh sage leaves Provides aromatic flavor.
  • 1 can Canned pumpkin (unsweetened) The star of the creamy sauce.
  • 1 cup Chicken or vegetable stock Creates the base for the sauce's liquid.
  • 1 cup Mascarpone cheese Makes the sauce wonderfully creamy.
  • 2 cloves Garlic Provides aromatic flavor.
  • 1 teaspoon Kosher salt Essential seasoning.
  • 1 teaspoon Black pepper Essential seasoning.
For the Gnocchi & Sausage
  • 1 package Shelf-stable potato gnocchi The main component for the dish.
  • 1 pound Italian sausage (hot or sweet) Adds depth and protein.
  • 1 medium Shallots Contributes natural sweetness.
  • 1 teaspoon Crushed red pepper flakes Adds a kick of heat.
  • 1/2 cup Dry white wine Enhances the sauce.
  • 1/2 cup Grated Parmesan or Pecorino Romano cheese Garnish that adds a salty flavor.

Equipment

  • Skillet
  • Oven
  • slotted spoon

Method
 

Cooking Steps
  1. Preheat your oven to 275ºF (135ºC). Gently separate any stuck pieces of shelf-stable potato gnocchi and set aside.
  2. In a large skillet, heat extra-virgin olive oil over medium heat. Add fresh sage leaves and fry for 1-2 minutes until crispy. Remove and drain on paper towels.
  3. Add the gnocchi to the skillet in a single layer. Cook for 3-4 minutes undisturbed until golden brown, then flip and cover for 2-3 minutes. Keep warm in the oven.
  4. Add more olive oil if needed, then brown the sausage in the skillet for 5-6 minutes. Remove and keep warm with the gnocchi.
  5. Reduce heat and sauté chopped shallots for 2-3 minutes until translucent. Add minced garlic and crushed red pepper flakes for another minute.
  6. Pour in dry white wine to deglaze the skillet, simmer and reduce by half for 2-3 minutes. Stir in canned pumpkin and stock, simmer for 5 minutes.
  7. Incorporate mascarpone cheese into the sauce, stirring until melted. Season with salt and pepper.
  8. Spread pumpkin sauce on a serving platter, top with crispy gnocchi and sausage. Garnish with crispy sage and grated cheese.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 4000IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

This recipe allows for protein substitutions and is easily customizable to fit dietary preferences.

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