Tuesday, October 21, 2014

Pumpkin Sage Gnocchi

I mentioned making this for my "fall" themed girls' dinner the other day. It was such a delicious seasonal dish - and not to mention easy (I made this after work with two crazy/hungry kids clinging to my legs). It also reheats really well. Unfortunately, since I was in such a rush to make it, I didn't get any great pictures, but hopefully the title alone will pique your interest! I was even thinking it might make a fun Thanksgiving side dish ... we shall see!

Pumpkin Sage Gnocchi adapted slightly from Country Cleaver

1 package gnocchi, prepared according to package directions (which is usually to bring salted water to a boil, and boil gnocchi until they begin to float, usually 3ish minutes)
1 lb ground italian chicken sausage
1 1/2 cup pumpkin puree (NOT pumpkin pie puree)
1 1/2 cup marinara sauce
3 gloves garlic
1 cup shredded mozzarella
1 cup crumbled goat cheese
1 tsp red pepper flakes
1 TBL dried sage
Parmesan to top
Basil finely chopped to top

Preheat oven to 375. In a skillet, cook your sausage until browned and cooked through. Drain and set aside. Prepare gnocchi to package directions and drain. In the saucepan that the gnocchi was cooked in, stir together pumpkin, marinara sauce, garlic, red pepper flakes, dried sage and half of each of the cheeses.

Bring to a simmer and heat through. Gently fold in cooked gnocchi and sausage. Top with remaining cheeses and parmesan. Top with foil and bake until bubbly and cheese is melted, about 20 minutes. Top with chopped basil before serving. 


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