Gnocchi with Creamy Pumpkin Sauce

gnocchi with creamy butternut squash sauce, vegan sausage and sage

Gnocchi with Creamy Pumpkin Sauce

Butternut squash meets gnocchi, topped with crispy fried vegan sausage and aromatic sage. Ready is our currently favorite comfort dish. Honestly gnocchi are already so irresistible, but gnocchi with creamy pumpkin sauce are super super irresistible!

Course dinner & lunch

Cuisine American, Italian

Keyword Gnocchi, pumpkin lasagna, pumpkin recipes

Prep Time 10

Cook Time 20

Servings servings

Calories 928kcal

Author Velvet & Vinegar

Equipment

1 cast iron pan optional

Ingredients

2 sausages vegan, sliced
3-4 tbsp olive oil
3 garlic cloves finely chopped
200 g potato gnocchi vegan
300 g pumpkin purée*
200 ml vegetable broth vegan
150 ml cream vegan
10 stalks sage roughly chopped

Instructions

Fry sausage slices in 2-3 tbsp hot oil until crispy, put aside.
Sauté garlic in 1 tbsp olive oil, add gnocchi and fry quickly.
Add all the remaining ingredients and let simmer until sauce is creamy. Add sausages and sage & let simmer for another minute.
Serve immediately.

Notes

*Make your own pumpkin puree:
Pumpkin puree is very easy to make at home. Cut the butternut squash in half, remove the seeds - if you like you can clean the seeds and roast them as well - and roast the pumpkin halves with the skin facing upwards on a baking tray in the oven at 220° Celsius. The pumpkin skin should be lightly browned and easy to pierce with a fork. Remove pumpkin from oven and allow to cool. Then scrape out pumpkin flesh with a spoon and place in an airtight container. The pumpkin puree will keep in the refrigerator for 3-4 days. It can also be frozen in portions.

Nutrition