Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large skillet over medium-high heat, breaking it apart as it cooks for 5-6 minutes, until no longer pink. Keep it sizzling so the meat develops small browned bits.
Build the sauce
- Add the garlic and cook for 30 seconds until fragrant. Stir continuously so it doesn’t brown.
- Stir in the canned pumpkin puree, heavy cream, chicken broth, and Italian seasoning, bringing the mixture to a gentle simmer. Look for small bubbles around the edges, not a rolling boil.
Cook the gnocchi and finish
- Add the potato gnocchi directly to the skillet and cook for 5-7 minutes until tender and the sauce has thickened. The gnocchi should look puffy and the sauce should coat a spoon.
- Stir in the grated parmesan cheese until melted and smooth. Watch for the sauce to turn glossy and evenly creamy.
- Garnish with fresh sage and serve warm. Add it right before serving for the best aroma.
Notes
For a thicker skillet sauce, simmer for the full 7 minutes after adding the gnocchi and stir gently once or twice so it doesn’t break. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium-low with a splash of chicken broth or cream to loosen. Freezing is not recommended because cream sauces often separate when thawed. For a lighter option, substitute half-and-half for heavy cream.