I wasn’t sure I would enjoy a recipe with pumpkin and gnocchi in the same pot, but here we are.
I found several different recipes, and I did some picking and choosing on ingredients, and the way they were cooked, and this is the way we really enjoyed it.
I hope you enjoy it as much as we did!
Add a side salad for a veggie serving.
A hearty and thick pumpkin soup with gnocchi and sweet Italian sausage.
- 1 pkg Gnocchi (17.5 oz)
- 2 Tbsp Neutral Oil (Consider using pumpkin seed oil)
- 1 pkg Johnsonville Sweet Italian Sausage (5 links)
- 1 Tbsp Minced Garlic
- 1½ tsp Ground Sage
- 1 Tbsp Tomato Paste
- 1¾ C Chicken Broth
- 1 can Pure pumpkin puree (15oz) (NOT pumpkin pie puree)
- ¼ C Shredded Parmesan Cheese
- ¼ C Heavy Whipping Cream
- 1 pinch Nutmeg (optional)
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Put larger (3qt) pot of water over high heat. Wait for water to come to a boil.
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Meanwhile, remove sausage from casing and chop into bite-size pieces. Once water is boiling, add gnocchi and salt as you would for regular pasta. (Prepare gnocchi per package directions.)
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Heat high-walled skillet or a larger cook pan over medium-high and add oil and sausage. Reduce heat to medium. Stir sausage occasionally until browned. (About 5-8 minutes.)
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Move sausage to edge of pan. Add garlic and cook until fragrant. (About 1 minute.) This will happen quickly.
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Add sage and tomato paste. Stir to combine in the pan.
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Stir in chicken broth and pumpkin puree. Once mixed, strain and add gnocchi.
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Bring to a boil, then reduce to a simmer. Simmer for 7 minutes, until thickened.
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Stir in grated Parmesan cheese and heavy cream. Mix, turn off heat, and let stand for 2 minutes. Add salt and pepper to taste.