Instructions

Step 1

Bring a large pot of water to a rolling boil over high heat, then stir in a generous handful of salt until it dissolves—you want it to taste like the sea. Drop in the gnocchi and give them a quick stir so they don't stick to the bottom, then let them cook until they float to the surface, about 2 to 3 minutes. Once they're all bobbing up top, drain them in a colander or lift them out with a slotted spoon.

Step 2

While the gnocchi water is coming to a boil, grab a large skillet and warm 1 tablespoon of oil over medium heat. Break up the Italian sausage with your hands or a wooden spoon as you add it to the pan, then let it sear undisturbed for a minute before stirring occasionally. You're looking for a deep golden-brown crust on the outside and no pink remaining in the center, which takes about 8 minutes total. Scoop the sausage onto a cutting board and let it cool slightly so you can chop it without burning your fingers.

Step 3

Wipe out the skillet with a paper towel to clear away any browned sausage bits that could scorch. Heat the remaining 2 tablespoons of oil over medium heat until it shimmers, then add the garlic and cook, stirring constantly, until it turns fragrant and just starts to turn golden at the edges, about 1 minute. Stir in the sage and tomato paste and cook for 30 seconds to wake up their flavors, then whisk in the broth and pumpkin puree along with a generous pinch of salt and pepper. Bring the sauce to a rolling boil, then reduce the heat to medium-low and let it simmer, stirring occasionally, until you see it thicken

Step 4

Slice the cooked sausage into ½-inch coins and slide them back into the skillet along with the gnocchi. Pour in the heavy cream and sprinkle in the Parmesan, then toss everything together over medium heat until the sauce thickens slightly and coats each piece of gnocchi, about 2 minutes. You'll know it's ready when the cream clings to the gnocchi instead of pooling at the bottom of the pan.

Step 5

Stir in a quarter teaspoon of nutmeg to give the creamy sauce that warm, subtle depth. Taste as you go and season with salt and freshly ground black pepper until the flavors sing. Ladle the gnocchi into bowls and top generously with grated Parmesan, chopped parsley, and a few more grinds of pepper right before serving.