Gnocchi with pumpkin and sausage is a tasty and simple main course. I used potato gnocchi for this, but you can use either homemade gnocchi or store-bought ones. Alternatively, you can use pumpkin gnocchi. You can use pork sausage, or even chicken or turkey sausage, depending on your taste. I recommend checking out other pumpkin recipes on HOW TO COOK PUMPKIN; I’m sure you’ll find other recipes to try. Now let’s see how to prepare gnocchi with pumpkin and sausage, and if you try it, let me know. Barbara
I also recommend trying these gnocchi recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs potato gnocchi
- 10.5 oz pumpkin
- 1.8 oz onion
- 1 sausage
- to taste white wine
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
How to prepare Gnocchi with pumpkin and sausage
Let’s start preparing the gnocchi with pumpkin and sausage. Preheat the static oven to 356°F, clean the pumpkin by removing the seeds, inner fibers, and skin. Cut the pumpkin into small pieces and place them in a baking dish, add the chopped onion, extra virgin olive oil, and a pinch of salt. Bake for 20 minutes.
Remove the skin from the sausage and crumble it with your hands, add it to a pan, put it on the heat, and brown it well, stirring it to achieve even cooking, then deglaze with white wine.
Let the alcohol evaporate completely and cook the sausage. Bring a pot of water to a boil, add salt, and put in the gnocchi. When they float, scoop them out with a slotted spoon and transfer them to the pan with the sausage.
When the pumpkin is cooked, place it in a blender cup, add a few tablespoons of gnocchi cooking water, and blend until smooth. Pour the cream into the pan with the gnocchi and sausage, mix well, add grated cheese if desired, and serve hot.
How to store Gnocchi with pumpkin and sausage
Store in the refrigerator for 2 days
