Perfect for cooler days, gnocchetti with pumpkin, sausage, and mushrooms is a rich and comforting first course that combines the warm flavors of autumn in a single dish. The sweetness of the pumpkin perfectly matches the saltiness of the sausage and the aroma of the mushrooms, creating a balance of flavors that captivates at first taste. Ideal for a family lunch or a rustic dinner with friends, these gnocchi are simple to prepare but can surprise with their genuine goodness. Don’t miss these tasty pumpkin-based recipes:
Baked Rice with Pumpkin and Sausage
I propose the recipe for preparing excellent homemade gnocchi:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz potato gnocchetti
- 12 oz pumpkin (cleaned)
- 1/4 onion
- 7 oz mushrooms (mixed variety)
- 7 oz sausage
- 1 sprig rosemary
- 1 bunch parsley
- as needed extra virgin olive oil
- as needed salt
- as needed white wine
- as needed grated Parmesan
- 2 ladles vegetable broth (or water)
Tools
- 1 Pan
- 1 Pot
Steps
To prepare the gnocchetti with pumpkin, sausage, and mushrooms, start by washing the pumpkin, removing the skin, and cutting it into not too large pieces.
In a pan, pour a drizzle of extra virgin olive oil, add the chopped onion, place it on medium heat and let it brown. Then, add the pumpkin, the leaves of a rosemary sprig, a ladle of vegetable broth (or alternatively water), and salt. Cover with the lid and cook until the pumpkin becomes soft.
Transfer the cooked pumpkin to a bowl and, in the same pan, pour another drizzle of oil, add the garlic clove and let it brown. Add the mushrooms, a generous pinch of salt, the chopped parsley, cover with the lid, and cook over medium heat for 10-15 minutes.
Meanwhile, blend half of the pumpkin with a ladle of vegetable broth (or water) until you get a puree, then set aside. Combine the cooked mushrooms with the unblended pumpkin.
Bring a pot of salted water to a boil.
In another pan, crumble the sausage, let it brown slightly, then deglaze with half a glass of white wine. When the wine has evaporated, add the mushrooms with the pumpkin and the pumpkin puree, and cook over low heat for a couple of minutes.
When the water boils, drop in the gnocchetti: as soon as they rise to the surface, drain them and transfer them to the pan with the sauce. Let them flavor for a couple of minutes, stirring gently.
Turn off the heat and serve the gnocchetti with pumpkin, sausage, and mushrooms with a generous sprinkle of grated Parmigiano Reggiano. Enjoy your meal!
Storage
The gnocchetti with pumpkin, sausage, and mushrooms can be stored in the refrigerator for a day, in an airtight container. When ready to eat, heat them for a few minutes in a pan, adding a little water.
If you want to make the dish even creamier, you can blend cheese spread (50 grams) with the pumpkin.
