Gnocchi with Pumpkin Cream Sauce, Chicken Sausage & Sage (dairy free)

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Of course it’s time for all things pumpkin.  I thought a creamy pumpkin sauce over pasta might be just the thing and came up with this decadent tasting winner.   I’m using coconut milk here for my dairy free option, but feel free to use cream or half and half if that’s more to your liking.  The coconut gives this a nice hint of sweetness that compliments the spice from the chili and chicken sausage.  It marries well with the pumpkin.

IF YOU'VE NOT TRIED GNOCCHI, THIS IS THE PERFECT INTRODUCTION

I don’t make pasta that often, but do enjoy a good gnocchi on a chilly fall day,  It’s just so incredibly comforting.  Little pillows of delight.


Gnocchi is typically made of potato and flour and rolled into a dumpling type of shape, but there are a myriad of gnocchi options so feel free to venture out on this one.  Spinach gnocchi would be fabulous in this.

THE FRIZZLED SAGE IS A PERFECT GARNISH FOR THIS DISH. TRY IT OVER SWEET POTATOES TOO. YUM!

THE CREAMY SAUCE THICKENS MAGICALLY THANKS TO THE GNOCCHI

The scent of chicken sausages cooking along with the sage is very fall-esque.  A bowl of this homey pasta with that creamy, dairy free, pumpkin essenced sauce will have you skipping happily out to the pumpkin patch or apple orchard to welcome fall in.

Gnocchi with Pumpkin Cream Sauce, Chicken Sausage & Sage (dairy free)


4 servings


2 Italian or spicy chicken sausages (or regular sausages)
1/2 pound gnocchi, uncooked (I used packaged, dried potato gnocchi). This can also be found GLUTEN FREE
1 1/2 cup full fat coconut milk 
1/2 cup canned pumpkin puree (not pie filling)
Sage - 4 leaves plus an extra 4 or so leaves for sizzled sage garnish (optional)
1 finely chopped chili pepper (I used a cayenne pepper), optional
1 tablespoon Olive oil
Course sea salt
Pepper




For sage garnish.  Drizzle a bit of olive oil into a medium non-stick skillet over medium heat then add your garnishing sage leaves and let them sizzle just a minute on each side.  They’ll crisp up quickly.  Remove to a paper towel lined plate and reserve.


In the same skillet (still over medium heat) that has that remaining sage flavored oil, add sausage that you’ve cut in half lengthwise, then into half moon shapes about the same size as your gnocchi.  Saute until the pieces begin to brown.


Roughly chop the remaining sage and add to the sausage along with the chili, if using.  Stir in the gnocchi, then add the coconut milk and pumpkin puree.  Add salt and pepper to taste and stir together thoroughly.  I like a lot of pepper in this, but it will depend on how highly seasoned your chicken sausages are.  Let the mixture blip away for about 15 minutes, turning the heat to low once it comes to a bubble.  The gnocchi should be soft and will have absorbed the coconut milk, making for a nice thick and creamy sauce.  Taste for seasoning and serve.  Top each serving with a sizzled sage leaf.