Gluten-Free Pumpkin Sage Gnocchi Skillet with Chicken Sausage
If you are craving a cozy and comforting bowl of deliciousness this fall season, I have the perfect recipe for you. This gluten-free pumpkin sage gnocchi skillet with chicken sausage checks all of the boxes. it’s a one-pan and one pot meal that comes together in about 20-30 minutes and has all the nostalgic autumn flavors.
the inspiration:
this was inspired by my newest recipe series, nourish & celebrate, a collection of festive recipes I’m posting throughout November and December. they are designed to be cozy and festive as well as nourishing and easy on the dishes and clean-up. This gluten-free pumpkin sage gnocchi skillet with chicken sausage is perfect for a weeknight meal but also festive and delicious enough to add to a dinner party menu.
skillet ingredients:
here is the ingredient line up…
- chicken sausage: I used a mild sweet italian chicken sausage and it was the perfect flavor combo.
- gnocchi: this is my favorite brand of gf gnocchi to use.
- canned pumpkin: helps form the sauce.
- aromatics: fresh sage and garlic flavor the dish.
- bone broth: adds a boost of protein and helps form the sauce.
- mascarpone cheese: adds depth, creaminess and richness.
- parmesan cheese: the finishing touch for the perfect cozy meal.
how to make:
this dish is very simple, but moves quickly. make sure to read the recipe ahead of time and pre-measure your ingredients. begin by making some crispy sage leaves and then browning the chicken sausage and shallots. meanwhile, prepare the water to boil the gnocchi. as the gnocchi cooks, finish browning the sausage and add the gnocchi straight to the pan to begin toasting.
in the same pan, I remove the sausage and gnocchi mixture and begin building the creamy pumpkin sauce with sautéed garlic, pumpkin, bone broth, mascarpone and parmesan cheese. Add the sausage and gnocchi back in then toss well. plate up immediately and finish with more parmesan cheese and crispy sage leaves. so delicious!
menu ideas:
this gf pumpkin sage gnocchi skillet can be dressed up or down for various occasions…
- weeknight family dinner: serve gnocchi skillet alongside some simple roasted broccoli.
- couples dinner party: serve gnocchi skillet alongside a fancy winter salad. here are my favorite winter salad ingredients.
- sunday supper: serve gnocchi skillet with some crusty gf bread and roasted seasonal vegetables.
Gluten-Free Pumpkin Sage Gnocchi Skillet with Chicken Sausage
Ingredients
- 1 teaspoon olive oil
- 20 whole sage leaves
- 12 oz Italian chicken sausage (4-6 links, sliced in rounds)
- 3 large shallots sliced thinly
- 1 teaspoon sage minced finely
- 1 bag frozen Cappellos GF Classic or Sweet Potato Gnocchi 10.5 oz, or any brand of your choice
- Mineral salt and freshly-cracked black pepper
Creamy Pumpkin Sage Sauce:
- 1 teaspoon garlic minced
- 1 cup chicken or beef bone broth
- ½ cup canned pumpkin puree
- 1/4 cup Mascarpone cheese
- ½ teaspoon maple syrup
- ½ cup parmesan cheese grated, plus more for garnish
- Mineral salt and freshly-cracked black pepper
Instructions
- Begin by bringing a pot of water to boil for gnocchi. Heat a large saute pan with a lip over medium heat and add olive oil, followed by whole sage leaves. Let saute on each side, 1-2 minutes, until slightly crisped. Transfer leaves to a paper towel lined plate leaving residual oil in the pan.
- To the hot pan, add sliced sausage, shallots and minced sage. Saute over medium high heat to brown and soften, about 5-7 minutes, turning heat down as needed. Sprinkle with mineral salt and freshly-cracked black pepper. When sausage and shallots are looking caramelized, drop the gnocchi in the boiling water and cook according to package directions, about 3-4 minutes. Add an extra drizzle of olive oil to the sausage pan.
- With a slotted spoon or spider, transfer the cooked and drained gnocchi from the boiling water to the sausage pan to begin browning the gnocchi, an additional 2-3 minutes. When gnocchi is also lightly browned, transfer sausage and gnocchi mixture to a bowl while you create the creamy pumpkin sauce in the pan.
- To the empty pan over medium-low heat, add in garlic to saute, 1-2 minutes, then add bone broth. Whisk in pumpkin, mascarpone and maple syrup. While whisking, season sauce with mineral salt and freshly-cracked black pepper, to your liking. When sauce is a bit thickened and bubbling, whisk in grated parmesan cheese until smooth is combined.
- To serve pasta, add sausage gnocchi mixture to the bubbling sauce and toss to combine. Serve on plates immediately topped with more grated parmesan, crispy sage leaves and freshly-cracked black pepper. Enjoy!
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