Gnocchis crémeux à la citrouille et à la saucisse

Ingrédients

• 1 Tablespoon unsalted butter
• 16 Ounces ground sausage (mild Italian)
• 1 shallot (large, sliced)
• 3 Cloves garlic (minced)
• 1 1/2 Cups chicken broth
• 1 Cup canned pumpkin puree
• 1 Teaspoon Italian seasoning
• 1/4 Teaspoon ground nutmeg
• 1/2 Teaspoon salt (plus more to taste)
• 1/2 Teaspoon black pepper (plus more to taste)
• 1 Cup heavy whipping cream
• 1/2 Cup parmesan cheese (grated)
• 3 fresh sage leaves (finely minced, plus more for garnish)
• 3 Cups kale (tough stems removed, roughly chopped)
• 16 Ounces gnocchi (uncooked)
• Parmesan cheese (freshly grated, for serving)
• fresh thyme (optional garnish for serving)

Préparation

1. 1

   cook: Melt butter in a large skillet over medium-high heat. Add sausage and cook for 5 to 7 minutes, breaking it up with a spatula as it cooks.

2. 2

   cook: Add shallots and garlic to the skillet. Cook for 1 to 2 minutes, or until garlic is fragrant.

3. 3

   boil: Add chicken broth, pumpkin puree, Italian seasoning, nutmeg, salt, pepper, heavy cream, grated parmesan cheese, and minced sage. Bring to a boil.

4. 4

   Add kale and gnocchi. Cover and cook for 3 to 5 minutes over a medium heat.

5. 5

   garnish: Serve immediately, garnished with more sage and parmesan cheese.