Creamy Pumpkin Sausage and Gnocchi Bake (with Cottage Cheese!)
This Creamy Pumpkin Sausage Gnocchi Bake is a cozy fall dinner made with pumpkin puree, Italian sausage, and cottage cheese for a lightened-up twist. A protein-packed, one-pan meal that is ready in just under 35 minutes!
Servings: 4
Ingredients
- 1 lb Italian sausage (chicken, turkey, or pork!)
- 1 small yellow onion, finely chopped
- 2 large cloves garlic, minced
- 2 tbsp fresh thyme
- 1 tbsp fresh sage, chopped
- 1 15 oz can of pumpkin puree
- 1 cup low-fat cottage cheese
- 3/4 cup chicken broth
- 1 tsp sea salt, plus more to taste
- 24 oz package of shelf-stable gnocchi
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parmesan cheese
Instructions
- Preheat the oven to 400 degrees. In a large oven-safe skillet, cook sausage over medium heat until browned, about 7 minutes. Set aside the sausage and keep the pan hot.
- Now add the onion, garlic, and fresh herbs. sauté until softened, about another 5 minutes.
- Make the creamy sauce. In a blender, add the cottage cheese, pumpkin puree, onion/garlic mixture, chicken broth, and sea salt. Blend until completely smooth and creamy.
- Combine the uncooked gnocchi, sausage, and pumpkin-cottage cheese sauce in the skillet.
- Sprinkle with mozzarella and extra parmesan. Transfer the skillet to the oven and bake for 15 - 20 minutes until bubbly and lightly golden on top. You can also broil for the last few minutes.
- Let cool for 5 minutes before serving. Garnish with fresh herbs or red pepper flakes.