Description
Fall is here to stay, so celebrate the fall season with this cheesy, baked pasta! And it proves pumpkin can go savory, too!
Ingredients
Units
Scale
- 1 package Gnocchi, prepared according to package directions
- 1/2 Onion, caramelized
- 1 pound Sage Pork Sausage (or use Plain Pork Sausage, add 1 Tbsp Dried Sage), cooked and drained
- 1 1/2 cup Pumpkin Puree
- 1 1/2 cup Spaghetti Sauce (your choice of flavor and brand, I used Newman’s Own Fire Roasted Tomato)
- 3 Cloves Garlic, minced
- 1/2 cup Basil Leaves, chopped
- 1 cup shredded Mozzarella Cheese
- 1 cup Goat Cheese, crumbled
- 1 tsp Red Pepper Flakes
- Salt and Pepper
Instructions
- Preheat oven to 350 degrees. In a skillet, cook sausage until browned and cooked through. Drain and set aside.
- Caramelize onion over medium high heat. Set aside.
- Prepare gnocchi according to package directions in one sauce pan with salted water.
- In saucepan that the gnocchi was cooked in, stir together pumpkin puree, spaghetti sauce, chopped basil, garlic, red pepper flakes, half of the goat cheese, and salt and pepper to taste. Bring the mixture to a simmer and heat through.
- Add in gnocchi, sausage and caramelized onion. Fold the items together until gnocchi are completely coated in sauce.
- Pour the mixture into a baking dish. Top with remaining mozzarella and goat cheese.
- Cover with aluminum foil and bake for 25 minutes until the cheese has melted and the casserole has heated through. Remove from oven and serve immediately.