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Creamy Pumpkin w/ Gnocchi & Italian Sausage

I wasn’t sure I would enjoy a recipe with pumpkin and gnocchi in the same pot, but here we are. 

I found several different recipes, and I did some picking and choosing on ingredients, and the way they were cooked, and this is the way we really enjoyed it.  

I hope you enjoy it as much as we did!

Add a side salad for a veggie serving. 

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Creamy Pumpkin Gnocchi w/ Italian Sweet Sausage
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A hearty and thick pumpkin soup with gnocchi and sweet Italian sausage.

Course: Main Course, Soup
Keyword: gnocchi, pumpkin
Servings: 4
Ingredients
  • 1 pkg Gnocchi (17.5 oz)
  • 2 Tbsp Neutral Oil (Consider using pumpkin seed oil)
  • 1 pkg Johnsonville Sweet Italian Sausage (5 links)
  • 1 Tbsp Minced Garlic
  • 1½ tsp Ground Sage
  • 1 Tbsp Tomato Paste
  • 1¾ C Chicken Broth
  • 1 can Pure pumpkin puree (15oz) (NOT pumpkin pie puree)
  • ¼ C Shredded Parmesan Cheese
  • ¼ C Heavy Whipping Cream
  • 1 pinch Nutmeg (optional)
Instructions

  1. Put larger (3qt) pot of water over high heat. Wait for water to come to a boil.

  2. Meanwhile, remove sausage from casing and chop into bite-size pieces. Once water is boiling, add gnocchi and salt as you would for regular pasta. (Prepare gnocchi per package directions.)

  3. Heat high-walled skillet or a larger cook pan over medium-high and add oil and sausage. Reduce heat to medium. Stir sausage occasionally until browned. (About 5-8 minutes.)

  4. Move sausage to edge of pan. Add garlic and cook until fragrant. (About 1 minute.) This will happen quickly.

  5. Add sage and tomato paste. Stir to combine in the pan.

  6. Stir in chicken broth and pumpkin puree. Once mixed, strain and add gnocchi.

  7. Bring to a boil, then reduce to a simmer. Simmer for 7 minutes, until thickened.

  8. Stir in grated Parmesan cheese and heavy cream. Mix, turn off heat, and let stand for 2 minutes. Add salt and pepper to taste.

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Warm Beef-Barley Soup on a Cold Day

It is mid-January in Wisconsin and the temps are hovering around 0 degrees. It is perfect soup weather.

This soup is hearty, healthy, and low points on WW. It is in high demand in our family, including by our adult children that have moved out.

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Beef Barley Soup
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
 

My husband first came up with this recipe over twenty years ago. It is our oldest daughter's favorite meal that he makes. (She has been after him to make a batch for months.) This latest version is only three WW points per 1-1/2 cup serving.

Course: Soup
Cuisine: American
Keyword: barley, beef, soup, vegetable
Servings: 8
Calories: 128 kcal
Author: Carrie
Ingredients
  • 8 C Beef Broth (we use low sodium)
  • 2 Tbs Tomato paste typical small can size
  • 12 oz Beef Roast (or stew meat) cubed
  • 12 oz Potatoes diced
  • 1 bag Baby Carrots diced
  • 1 large Sweet or Yellow Onion diced
  • 1 bunch Green Onions (for garnich) chopped
  • 3 stalks Celery chopped
  • ½ C Quick Barley added in last hour
  • 3 cloves Garlic (or 1 Tbs minced garlic)
  • ½ tsp black pepper
  • 1 Tbs Louisiana hot sauce (adjust to your preference)
  • 1 Tbs Worcestershire sauce
  • 1 tsp Better Than Bouillon Beef Base
  • 1 bag sweet frozen corn
Instructions

  1. Add beef to brown first if desired, then add beef broth to your soup pot and set on the stove on medium heat.

  2. Except for the barley , prep the remaining ingredients and stir into the pot.

  3. Bring the soup to a low boil and turn the heat down to low/simmer. The soup should barely be simmering when the burner temp is right.

  4. Let the soup cook for three hours, stirring occasionally (every 15-30 minutes.)

  5. Taste and add salt as needed. Usually we do not need to add more, but it may vary wildly depending on what type/brand of beef base or bouillon you use.

  6. If you are using regular barley, add it now so it has plenty of time to cook. If you are using quick barley, let the soup cook for another 30 minutes, and then add the barley.

  7. After adding barley, stir every 10-15 minutes and keep simmering until the soup has been cooking for three hours.

  8. Makes about eight 1-1/2 C servings.

Recipe Notes

We find that 1 Tbsp of hot sauce is right for us, but adjust to your tastes.  We cut it back by half when we cook a batch for our daughter.

Like most soups, this one is even better when reheated the next day.