Pumpkin, Gouda, & Sage Sausage Gnocchi

Last night husband and I got adventurous with one of our favorite ingredients, gnocchi. Because it's fall, we wanted to make a seasonal twist using a classic, always-found-in-our-pantry item, and we'd say it was a success. Served with a side salad, this casserole dish was perfect for October and the chilly weather. 

If it looks like something you would be hesitant to try, let me assure you that the pumpkin isn't over-powering, gnocchi is delicious, and there's cheese involved!

• What You'll Need
• 1 box of gnocchi (we used whole wheat, you can use whatever you like)
• 15 oz. can of pumpkin puree 
• 1.5 cups of marinara (you can pick whichever flavor you like; we opted for spicy tomato and basil)
• 1 rolled tube of sage sausge
• 1 cup gouda cheese (crumbled or cut into small pieces)
• 1 cup mozzarella cheese
• 1/2 a medium onion
• 2 TBSP butter 
• 1 TSP dried basil
• 1/4 TSP ground red pepper
• 1/4 TSP salt

• What You'll Do
• In a large saucepan, cook the gnocchi according to the directions on the box. 
• In a small skillet, caramelize the diced onions in the 2 TBSP of butter. Remove from heat once they have browned nicely. 
• In a separate skillet, cook the sausage through. 
• Once the gnocchi is soft and completely cooked, drain and set aside. 
• In the pot the gnocchi boiled in, put in the can of pumpkin puree, marinara, 1/2 a cup of crumbled/chopped gouda, basil, ground red pepper, and salt. Bring to a simmer. 
• Then add the caramelized onion and cooked sausage. Fold in the gnocchi and combine gently until everything is mixed well. 
• Place in a large casserole dish or in individual small ones. Top with the mozzarella and remaining gouda cheese crumbles.
• Cover with tinfoil and put in the oven at 350 degrees for 25 minutes.