Hello friends, today I present to you these tasty gnocchi with pumpkin cream, sausage, and mushrooms to make on any occasion and impress your guests with this wonderful first course. Below you will find the recipe..

Difficulty: Easy
Cost: Economical
Cuisine: Italian

Ingredients for Gnocchi with Pumpkin Cream, Sausage, and Mushrooms

4 cups pumpkin, diced and peeled
Half onion
to taste extra virgin olive oil
to taste fine salt
to taste black pepper
1.5 cups vegetable broth
1 sprig rosemary
1 leaf bay leaf
3.5 tbsp milk
1.1 lbs potato gnocchi
3 sausages
10.6 oz champignon mushrooms
to taste extra virgin olive oil
to taste fine salt
1 clove garlic
2 tbsp butter
3.5 oz provola cheese
to taste black pepper

Tools

3 Pans
1 Saucepan
1 Immersion Blender
1 Knife
1 Cutting Board

Steps for Gnocchi with Pumpkin Cream, Sausage, and Mushrooms

To make these delicious gnocchi with pumpkin cream, sausage, and mushrooms, you need to cook the pumpkin. Cut the pumpkin into cubes and simmer it in a wide pan with extra virgin olive oil and chopped onion. After a few minutes, add salt, pepper, sage, rosemary, and broth and cook for about 20 minutes. When the pumpkin is almost cooked and therefore mushy, remove the sage and rosemary and adjust the salt if needed. Turn off and puree it with an immersion blender adding some milk.
Clean the champignon mushrooms by removing all traces of soil, rinse them quickly under running water only if necessary or use a damp cloth. Slice them. In a pan, pour the butter and the previously cleaned garlic clove (optionally you can use it unpeeled) and when it is melted add the mushrooms and sauté for a few minutes. Finally, add the salt and pepper powder and cook for about 10-15 minutes with the lid on, adding a splash of water if necessary.
Pour the crumbled sausage without casing into a pan and brown it for a few minutes with a drizzle of extra virgin olive oil.
Cook the gnocchi in hot salted water for the minutes indicated on the package. Meanwhile, pour the pumpkin cream into a wide pan and heat it over low flame. Drain the gnocchi and add them to the pan, along with the sausage, mushrooms, and provola, and mix carefully. Adjust the salt if necessary and serve.
Plate and serve these creamy gnocchi with pumpkin cream, sausage, and mushrooms while still hot. I hope you like my latest recipe, until next time friends.

STORAGE, TIPS, AND NOTES

The champignon mushrooms can be replaced with mixed frozen mushrooms or dried mushrooms. The sausage can be replaced with speck or cooked ham and the provola can be omitted if desired.

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