Save
Save
Savory Pumpkin Sausage Gnocchi
Indulge in this Savory Pumpkin Sausage Gnocchi with Caramelized Mushrooms, a creamy, comforting dish perfect for busy weeknights or a cozy weekend dinner.
Print
Pin
Servings: 6
Calories: 647kcal
Shop the exact tools and ingredients I use for this recipe
View My Amazon Kitchen
Ingredients
- 16 oz mild Italian sausage ground
- 2 tablespoons olive oil divided
- 1 yellow onion finely minced
- 4 garlic cloves minced
- ½ cup white wine
- 2 teaspoons Better than Bouillon Chicken Base
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 4 cups spinach chopped
- 16 oz fresh or frozen gnocchi uncooked
- 8 oz fresh mushrooms sliced
- ½ cup chicken stock low sodium
- ½ cup fresh grated Parmesan
- ½ teaspoon kosher salt to taste
- ¼ teaspoon freshly ground black pepper to taste
- ½ lemon juiced
- ¼ cup fresh basil chiffonade
Instructions
- Brown the Sausage: Heat a large skillet over medium-high heat. Brown the sausage until fully cooked, then remove it from the pan and drain any excess fat. Set the sausage aside.
- Sauté the Mushrooms: In the same skillet, add 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 4–5 minutes, until they are golden brown and slightly caramelized. Remove the mushrooms from the skillet and set aside with the sausage.
- Cook the Onions and Garlic: Return the skillet to the heat, adding the remaining tablespoon of olive oil. Add the minced onion and cook for about 5 minutes, until softened. Add the garlic and Italian seasoning, cooking for an additional 30 seconds.
- Deglaze with Wine: Pour in the white wine, stirring to deglaze the pan, and bring it to a gentle simmer. Let it cook until reduced by half.
- Make the Sauce: Reduce the heat to medium-low. Whisk in the chicken stock, heavy cream, and Better than Bouillon Chicken Base until smooth. Then, whisk in the pumpkin puree, creating a creamy, rich sauce.
- Combine with Sausage, Gnocchi, and Mushrooms: Add the cooked sausage, golden mushrooms, and uncooked gnocchi to the skillet, stirring to coat everything evenly in the sauce. Cover and cook for 6 minutes, stirring occasionally.
- Add Spinach: Uncover and stir in the chopped spinach. Cover again and cook for about 4 more minutes, until the spinach wilts and the gnocchi is tender.
- Finish with Fresh Lemon Juice, Parmesan, and Basil: Turn off the heat and stir in fresh lemon juice and Parmesan cheese until melted and fully incorporated into the sauce. Taste and adjust with salt and pepper, if needed. Fold in the fresh basil, and serve warm.
Nutrition
Serving: 1 serving | Calories: 647kcal | Carbohydrates: 38g | Protein: 21g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 109mg | Sodium: 1357mg | Potassium: 639mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8940IU | Vitamin C: 17mg | Calcium: 206mg | Iron: 5mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.