16 oz mild Italian sausage ground
1 TBSP butter
1/2 yellow onion finely minced
4 Garlic cloves minced
1/2 cup white wine or chicken stock
1 cup pumpkin puree not pumpkin pie filling
1 tsp italian seasoning
1 cup heavy cream
4 cups kale chopped tough stems removed
16 oz fresh or frozen gnocchi uncooked
½ cup chicken stock low sodium
1/2 cup fresh grated parmesan
salt to taste
black pepper to taste
1/4 cup fresh basil thinley sliced (Chiffonade)


1.Heat a large skillet over medium high heat.
2.Brown sausage. Once cooked through, remove from pan and drain fat.
3.Return skillet, to heat, reduce to medium. Add 1 tablespoons butter. Add onion, season with a little salt. Saute for about five minutes, until onions and is softened. Add garlic and Italian seasoning, saute for 30 seconds
4.Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
5.Reduce heat to medium low. Add chicken stock and cream and whisk in pumpkin until a creamy sauce forms. Stir gnocchi and kale into sauce until combined. Cover and cook for 7-10 minutes, stirring occasionally, until kale is wilted and gnocchi is tender and pillowy.
6.Add sausage back to the sauce. Taste sauce and add more salt and pepper if needed. Add Parmesan, stir until melted into sauce. Stir in basil. Remove from heat and serve.

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