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1 pound gnocchi, cooked according to package directions
1 pound ground Italian sausage
1 large shallot, minced
2 garlic cloves, minced
1 cup low-sodium chicken stock
2 cups whole milk
1 15 oz. can pumpkin puree
kosher salt & freshly ground black pepper
1/2-1 cup grated parmesan cheese
12 sage leaves (plus extra for snacking, if desired; they're SO GOOD)
Preheat oven to 375F.
Preheat a large skillet over medium heat. Add Italian sausage and cook until no pink remains, breaking it up into small crumbles as you cook. Remove with a slotted spoon and set aside, leaving grease behind in the pan.
Add minced shallots to pan; cook, stirring frequently, about two minutes or until soft. Add garlic, cook one minute more. Add chicken stock to pan to deglaze; stir frequently while bringing to a boil. Reduce heat, add milk and pumpkin puree. Stir until pumpkin puree is fully incorporated and sauce is smooth. Season well with salt and pepper to taste.
Add cooked gnocchi and Italian sausage to sauce in skillet. Stir well and simmer for 5-10 minutes or until hot and heated through.
Pour into a greased 1-quart baking dish. Sprinkle with parmesan cheese to cover. Bake for 25-30 minutes or until parmesan is browned and sauce is bubbling.
Top with fried sage leaves and serve immediately.
Recipe by the Wicked Noodle. See recipe here.