Gnocchi with pumpkin and sausage are a first course that smells of autumn, with an enveloping flavor and colors that evoke the first cold and falling leaves.
Personally, I love autumn very much and this dish I’m about to show you is one of my favorite dishes made with pumpkin.
This time, too, I recommend trying the recipe and, as always, I’m waiting for your opinions on my Instagram @isaporidicasa.
Ready to start? I look forward to seeing you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs potato gnocchi
- 14.1 oz Mantua pumpkin (already cleaned)
- 10.6 oz sausage
- 1 clove garlic
- 1 sprig rosemary
- Half glass dry white wine
- salt
- pepper
- 3 tbsps extra virgin olive oil
Steps
Cut the pumpkin into cubes and place in the saucepan with a drizzle of extra virgin olive oil, the garlic clove and a sprig of rosemary. Sauté over high heat. Add a glass of water and cook covered with the lid until tender. Season with salt and pepper, remove the garlic clove and rosemary sprig. Then blend the pumpkin with the immersion blender.
Remove the sausage from the casing and place in another pan. Deglaze with the white wine, and using a wooden spoon, crumble until small pieces are obtained. Sauté well, turn off the heat and set aside.
Put the pumpkin cream back in the pan, add the sautéed pumpkin, and mix carefully
Cook the gnocchi in a saucepan with boiling salted water. Drain them with a slotted spoon when they float to the surface and place in the pan with the pumpkin and sausage sauce. Sauté over high heat until the gnocchi are well combined with the sauce. Serve immediately and enjoy your meal!
