Step 1: Sear the Italian Sausage. Begin by placing a large saucepan over medium-high heat. Add a drizzle of olive oil. Once the oil is hot and shimmering, carefully remove the casings from your Italian sausage and break the meat into smaller pieces directly into the pan. This is crucial for flavor development: **sear the sausage untouched** for several minutes until a rich, dark crust forms on one side. This caramelization adds immense depth to the entire dish, preventing the sausage from simply steaming.

Step 2: Brown and Remove Sausage; Boil Gnocchi. Once a crust has formed, use a wooden spoon to break up the sausage further and continue to brown it evenly until fully cooked through and beautifully caramelized. Using a slotted spoon, remove the browned sausage from the pan and set it aside, reserving the flavorful drippings in the saucepan – these will be the foundation of our incredible sauce. In the meantime, bring a large pot of generously salted water to a rolling boil. Add your gnocchi to the boiling water and cook according to package directions, or until they begin to float to the surface, indicating they are perfectly cooked.

Step 3: Infuse the Butter with Sage and Garlic. Reduce the heat under the saucepan to medium-low. Add the unsalted butter to the pan. Allow the butter to melt and gently foam. Once the foaming subsides and the butter stops bubbling (this indicates it’s beginning to brown and develop nutty notes), add the fresh sage leaves and crushed garlic. Sauté, stirring frequently, until the garlic just begins to turn golden brown and fragrant, and the sage becomes crispy. This step creates a deeply aromatic base for your pumpkin sauce.

Step 4: Caramelize the Pumpkin Puree and Build the Sauce. Carefully remove the sage leaves and garlic from the pan; their flavor has been infused into the butter, and we don’t need them in the final dish. Now, add the pumpkin puree to the pan. Stir the pumpkin continuously, allowing it to caramelize in the residual butter and sausage drippings for about 2-3 minutes. This caramelization intensifies the pumpkin’s natural sweetness and creates a richer, more complex flavor. Next, ladle about a cup of the starchy pasta water from the boiling gnocchi into the pan. Stir vigorously to combine it thoroughly with the pumpkin puree, creating a smooth, luscious sauce. Season generously with salt to taste.

Step 5: Combine Gnocchi with Sauce and Add Gorgonzola. Once the gnocchi are cooked and floating, use a slotted spoon or spider to transfer them directly into the saucepan with the pumpkin sauce. Toss gently to ensure every pillowy piece of gnocchi is thoroughly coated in the creamy, aromatic sauce. Taste and adjust seasoning with additional salt if needed. Then, add the crumbled gorgonzola cheese to the pan. **Gently stir to combine** and allow the cheese to melt into the sauce, creating an even creamier and more flavorful consistency. Be careful not to stir too vigorously, as gnocchi can be delicate and break apart.

Step 6: Integrate Gorgonzola into the Sauce. Continue to gently stir the gnocchi and gorgonzola until the cheese has fully melted and is beautifully incorporated into the pumpkin sauce. The heat from the gnocchi and the sauce will help the gorgonzola melt down, creating a silky, cohesive coating. The distinct aroma of the cheese will mingle with the sage and pumpkin, signaling a dish that is nearing perfection. Ensure an even distribution of the cheesy goodness without overly agitating the gnocchi.

The secret to a luscious, silky pumpkin sauce lies in two key steps: first, caramelizing the pumpkin puree in the pan with the browned butter base. This deepens its flavor and natural sweetness. Second, combining it with the starchy pasta water and allowing it to simmer gently with the gnocchi helps to emulsify the sauce, creating an incredibly smooth and rich consistency without the need for heavy cream.

While the Italian sausage adds a wonderful savory depth and makes the dish more filling and hearty, it is not strictly essential. If you prefer to skip it for a vegetarian version, you can simply omit that step. Alternatively, for a different meaty flavor, you could substitute it with crispy pancetta or even crumbled bacon. For vegetarians, consider adding sautéed mushrooms or roasted butternut squash for extra texture and umami.

Absolutely! If gnocchi isn’t available or you prefer another pasta, any short, robust pasta shape will work well. Rigatoni, penne, orecchiette, or even cavatelli are excellent choices that can hold up to the hearty pumpkin sauce. The principle remains the same: cook the pasta according to package directions and use some of its starchy cooking water to finish the sauce.

This gnocchi dish is best served fresh, right after cooking, when the gnocchi are perfectly tender and the sauce is at its creamiest. However, you can prepare the browned sausage and the pumpkin sauce components a day in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the sauce gently, cook the gnocchi fresh, and then combine everything, adding a splash of pasta water or broth if needed to loosen the sauce.

For a rich and savory dish like this pumpkin gnocchi with sausage and gorgonzola, a medium-bodied red wine would be excellent. Consider a Dolcetto, Barbera, or even a lighter Pinot Noir, which can complement the earthiness of the pumpkin and the richness of the sausage without overpowering the gorgonzola. If you prefer white wine, a dry, aromatic Pinot Grigio or a light-oaked Chardonnay could also work.

• ▢ 1 lb gnocchi (potato or pumpkin)
• ▢ ¾ cup canned pumpkin puree
• ▢ 1 lb mild or sweet Italian sausage, casing removed
• ▢ 8 fresh sage leaves
• ▢ ½ cup gorgonzola cheese, crumbled
• ▢ 3 cloves garlic, crushed or finely minced
• ▢ ¼ cup unsalted butter
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon salt, or to taste
• ▢ Freshly ground black pepper (optional)
• ▢ Fresh parsley for garnish (optional)

• In a large saucepan, heat the olive oil over medium-high heat. Remove the casing from the Italian sausage and add it to the hot pan, breaking it apart with a spoon. Allow the sausage to sear undisturbed for several minutes until a deep brown crust forms. Continue to break up the sausage and cook until it’s fully browned and cooked through. Using a slotted spoon, remove the cooked sausage from the pan and set aside, reserving the flavorful drippings.
• Meanwhile, bring a large pot of heavily salted water to a rolling boil. Add the gnocchi and cook according to package directions, or until they float to the surface.
• Reduce the heat in the saucepan to medium-low. Add the unsalted butter to the pan. Once the butter has melted and stopped bubbling, add the fresh sage leaves and crushed garlic. Sauté, stirring frequently, until the garlic just begins to turn golden and fragrant (approximately 2-3 minutes).
• Remove and discard the sage leaves and garlic from the pan. Add the pumpkin puree to the pan and stir well, allowing it to caramelize in the residual butter and drippings for about 2-3 minutes. Ladle about 1 cup of the starchy gnocchi cooking water into the pan and stir vigorously to combine with the pumpkin, forming a smooth, creamy sauce. Season the sauce with salt and black pepper to taste.
• Using a slotted spoon, transfer the cooked gnocchi directly into the saucepan with the pumpkin sauce. Toss gently to coat the gnocchi evenly. Add the crumbled gorgonzola cheese and gently stir until it melts and is fully incorporated into the sauce. Be careful not to stir too aggressively, as gnocchi can be delicate.
• Finally, stir the reserved browned Italian sausage back into the pasta mixture. Serve immediately, garnished with extra crumbled gorgonzola or fresh parsley, if desired. Enjoy your comforting fall meal!

1. Sear the sausage untouched until it develops a crust. The more you stir the sausage, the more it will steam instead of getting a crusted edge. The crust will add deep, savory flavor to the sauce.
2. Remove the sage and garlic from the pan after it has sautéed and infused the butter. This extracts their flavor without leaving burnt bits in the final dish.
3. All gnocchi is different. Whether it is fresh or frozen, the key indicator that it’s perfectly cooked is when it floats to the surface of the boiling water. Avoid overcooking to maintain its tender texture.
4. The pasta water from the gnocchi is essential for creating a smooth, emulsified sauce. Its starch helps thicken the sauce and ensures it clings beautifully to the gnocchi.
5. Gently stir the gnocchi when combining it with the sauce and gorgonzola. Gnocchi can be delicate and easily break apart if handled too roughly.