For the last couple of months we’ve had our fill of pumpkin pies and cakes, cookies and bars. While I love to bake with pumpkin, it’s also a favourite ingredient in savoury dishes.
The much-loved rotund orange squash has a pleasant flavour that lends itself well to dishes involving cream and cheese. If there is any sage lingering about, even better.
The type of pumpkin you use for this dish is up to you. Those with dense, brightly coloured flesh will produce a purée with a deep, almost sweet flavour. A pale flesh will yield a milder taste. Heck, even squash such as butternut or red kuri would work well.
The real trick is getting into the pumpkin in the first place. If you’re comfortable with your knife skills, put the creature down on a cutting board and cut a thin slice from the base so it will stand firm. From here, peel by cutting downwards toward the board, trimming up any bits you might have missed. Slice in half, scoop out the seeds and gunk with your hands if this sort of thing doesn’t gross you out, or a spoon, if it does.
Toss the pumpkin wedges in oil and roast at 400 F until very easily pierced with a fork. Let the pumpkin cool down, then add to a food processor with a little water and process until smooth and thick, like the stuff out of the can.
For an easier trick, wash your pumpkin or squash very well. Pat dry, then rub with olive oil. Stab it a few times to allow for ventilation, then place on a foil-lined baking sheet and roast at 400F for about 45-90 minutes, depending on the size of your pumpkin. It’s done when a knife slides in like it’s cutting through butter. Remove the pumpkin, then let it cool. Slice it in half, scoop out the seeds and gunk, then you should have gorgeous, softened flesh, with no need to whip out the food processor to make a purée.
For the absolute easiest way to get some pumpkin purée in your kitchen, use the stuff from a can. There’s no shame in this at all. This creamy pumpkin and sausage dinner comes together in 30 minutes, which is what we all need on busy weeknights, right? Plus, there is just one pan to clean, so those on dish duty will be very happy too.
Using packaged gnocchi is a fantastic short cut, and those little dumplings don’t need to be cooked ahead of time. You can find packaged gnocchi in most grocery stores — just check the pasta section, and for some reason they’re always on the bottom shelf.
Italian sausage is already loaded with flavour, but I add fresh sage and red pepper flakes to pump it up. Chicken broth, cream, and pumpkin purée create a velvety smooth sauce that smothers the gnocchi like a warm hug.
It’s always good to eat something green, and the earthy mineral notes of the Swiss chard are quite lovely here, but spinach would be fine, too. Spoon the pasta into bowls and garnish generously with grated Parmesan cheese. This is a one pot wonder that will surely give you cozy vibes as we enter the coldest part of the year.
Creamy Pumpkin and Sausage Gnocchi
1 Tbsp canola oil
1 lb mild Italian sausage
1 medium onion, diced
2 garlic cloves, minced
3 large sage leaves, finely chopped
Pinch red pepper flakes
1/2 cup white wine or low-sodium chicken broth
1 1/2 cups low-sodium chicken broth
3/4 cup whipping cream
1 cup pumpkin purée
2 500g packages gnocchi
1 cup sliced grape tomatoes
1 bunch Swiss chard, chopped (stems chopped very small)
salt and pepper, to taste
1/2 grated Parmesan cheese
1. In a large 13-inch skillet or braising pan, warm the oil over medium-high heat. Remove the sausage from its casings and add it to the pan. Brown the meat, stirring often. Stir in the onion and cook until it has softened, about 4 minutes. Stir in the garlic, sage, and red pepper flakes. Add generous pinches of salt and pepper. Cook until fragrant, another two minutes. Turn the heat down to medium.
2. Stir in the wine, and scrape up any browned bits from the bottom of the skillet. Once the wine has been absorbed, stir in the chicken broth, whipping cream and pumpkin purée. Stir to evenly combine, then add the gnocchi. Gently stir so that it’s evenly covered in the sauce, then cover and cook over medium-low heat for about four minutes. Stir in the grape tomatoes, cover and cook for another four minutes, until the gnocchi are softened and cooked through.
3. Stir in the chopped Swiss chard and cook, covered, until the greens are softened, another 2-3 minutes. Season to taste with more salt and pepper.
4. Divide the gnocchi into serving bowls and garnish with Parmesan cheese.
Makes six servings.
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