Gnocchi in Sausage Pumpkin Sauce
Mmmm a bowl full of fall. Fluffy pasta smothered in a a velvety, savory sauce. Perfect for a crisp fall evening with family or friends.
As we approach getting our pigs for the year butchered, I’m working through the last bits of pork in my freezer. There’s something so harmonious about pork and pumpkin together with just a touch of heat. It’s salty, earthy, and just comforting! Add pasta of the pillow kind, and you’re all set to go!
This is perfect with my easy ricotta gnocchi! It makes for a simple, wonderful weeknight or weekend meal! I made this so I didn’t have a partial can of pumpkin in my fridge, but you can halve it so that it’s less! It did make a lot!
Gnocchi in Sausage Pumpkin Sauce
Ingredients:
2 pounds pork sausage
1 tablespoon butter
1 small onion, minced
2-4 cloves garlic, minced
1 tablespoon thyme leaves, dried (or a couple tablespoons fresh)
1 teaspoon rosemary, dried crushed (or 1 tablespoon chopped fresh)
1 teaspoon sage, ground dried (or a few leaves chopped fresh)
1 15 ounce can 100% pumpkin puree (or about 2 cups of freshly cooked pumpkin, mashed)
2 cups whole milk
red pepper flakes to taste (I like a heaping teaspoon)
salt to taste
pepper to taste
1 recipe ricotta gnocchi or 2 boxes of Cappello’s gnocchi (or whatever you like! Cappello’s boxes are 12 ounce each so probably around 24 ounces ish of gnocchi of your choice!)
Parmesan for serving
Instructions:
In a large skillet, cook up the sausage. Drain the grease from the sausage. Place the cooked sausage in a bowl and set aside.
In the now empty skillet, add the butter and onion. Saute until the onion is softened. Add the garlic, thyme, rosemary, and sage. Cook for 30-60 second or until fragrant. Add in the pumpkin and mix well. Add in the milk gently and whisk until it make a nice velvety sauce. Stir Back in the sausage. Season with red pepper, salt, and pepper to taste.
Cook the gnocchi according to the instructions. Add in the cooked gnocchi to the sauce and stir to coat. Serve with parmesan. Enjoy!