How to make Pumpkin and Sausage Gnocchi with Cabbage

• Let’s start preparing the pumpkin and sausage gnocchi with cabbage. Preheat the static oven to 356°F, place a sheet of parchment paper on the oven tray. Clean the pumpkin but do not remove the skin, cut it into pieces and place it on the baking tray. Once the oven reaches temperature, bake it and cook for about 30 minutes. The pumpkin should be soft; the cooking time may vary depending on the type of oven.

   

• Remove the skin from the sausage and crumble it with your hands, finely chop the onion and the cabbage as well. Heat a pan on the stove, add the sausage, a sprig of rosemary, and deglaze with white wine. Once browned, remove and set it aside.

• In the same pan, add the onion, a splash of broth, and let it soften for a few minutes. Then add the cabbage cut into strips, season with salt and pepper, add the remaining vegetable broth, and let simmer on low heat for about 20 minutes, stirring occasionally.

• Once the pumpkin is cooked, remove it from the oven, peel off the skin, and place the flesh in a bowl. Mash it with a fork, add a pinch of salt and nutmeg, the ricotta, and lastly, add the flour. Mix until you get a homogeneous dough.

• Lightly flour the work surface, divide the dough, and shape into rolls. Cut them into pieces and then roll them on the gnocchi board or the back of a fork to create ridges. Continue this way until all the dough is used.

• Fill a pot with water, bring it to a boil, and add salt. Drop the gnocchi in a few at a time, and when they rise to the surface, they are cooked. Use a slotted spoon to remove them from the water, then add more gnocchi. Continue this way until all the prepared gnocchi are cooked. To prevent them from sticking, I recommend adding a splash of extra virgin olive oil.

• Add half of the sausage to the pan with the cabbage, add the pumpkin gnocchi, toss well, and serve the pumpkin and sausage gnocchi with cabbage on plates. For an added touch, sprinkle with grated cheese if desired.