Creamy Pumpkin Gnocchi with Vegan Sausage
This Creamy Pumpkin Gnocchi with Vegan Sausage is an easy skillet dinner that is perfect for a cozy, fall meal at home!
Equipment
Ingredients
- 2 tablespoons oil from the sun-dried tomato jar
- 2 heaping tablespoons sun-dried tomatoes packed in oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 cup cherry tomatoes
- salt & pepper to taste
- 5 sage leaves chopped
- 3/4 cup pumpkin puree
- 3 tablespoons tomato paste
- 1 cup broth I used vegan chicken broth
- 1/2 cup non-dairy cream
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil
- 1 pound Beyond Meat Italian Sausage cut in rounds
- 1 pound gnocchi
- vegan parmesan, fresh basil, bread for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the sun-dried tomatoes, onion, garlic, cherry tomatoes and a pinch of salt & pepper. Cook down for 5-7 minutes, or until the cherry tomatoes burst. Stir in the sage and remove from the heat. Allow to cool for a couple minutes.
- Add the tomatoes from the skillet to a food processor with the pumpkin, tomato paste and broth. Blend until smooth and set aside.
- Place the empty skillet back on the stove over medium heat. Add the sausage and cook until browned on both sides (approx. 2-3 minutes per side). Remove from the skillet.
- Add the sauce to the empty skillet over medium heat. Add the cream, oregano, basil and more salt & pepper if needed.
- Bring a pot of water to a boil. Add the gnocchi and cook until they float to the top (approx. 3 minutes).
- Drain and add the gnocchi to the sauce. Add the sausage back to the skillet. Top with vegan parmesan & basil and serve. Bread on the side for dipping is highly recommended.
Video
Notes
- This makes A LOT of sauce. Which is why bread for dipping in the sauce is my personal favorite! You could also double the amount of gnocchi if you're serving a lot of people.
- I used Trader Joe's pumpkin gnocchi, but regular gnocchi works too!
Nutrition
Calories: 433kcal | Carbohydrates: 50g | Protein: 19g | Fat: 19g