Gluten-Free Pumpkin Sage Gnocchi Skillet with Chicken Sausage
This Gluten-Free Pumpkin Sage Gnocchi Skillet with Chicken Sausage is a simple family meal full of autumn flavors.
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!