gnocchis crémeux citrouille
25 minutes • 2 servings


Pumpkin gnocchi prepared to perfection to do justice to this very popular seasonal cucurbit. Prepared with Italian sausage, baby spinach, proscuitto and dried tomatoes and enhanced with our Original hot sauce, this recipe will warm your heart! A comforting dish that the whole family will enjoy!


  • 500 g of gnocchi
  • 350 g Italian sausage meat
  • 2 cups baby spinach
  • 3 tbsp. tablespoon of pumpkin puree
  • 2 tbsp. tbsp Original hot sauce
  • 4 slices of prosciutto
  • 5 to 6 dried tomatoes cut into strips
  • 3/4 cup cooking cream
  • 1/2 cup chicken broth
  • Parsley for serving
  • Salt and pepper to taste
  • Olive oil for cooking


  1. Preheat the oven to 450°F. On a cookie sheet lined with parchment paper, spread the prosciutto slices and bake for about 5 minutes until crisp. Remove from oven and set aside.
  2. In a large saucepan, brown the sausage meat with a drizzle of olive oil until it begins to brown.
  3. Add the gnocchi and continue cooking until the gnocchi are nicely browned on each side.
  4. Add the chicken stock, cream, pumpkin puree, Firebarns Original, sun-dried tomatoes and spinach. Mix well, cover and cook over low heat for about 10 minutes.
  5. Before serving, break the prosciutto slices into small chips and sprinkle with parsley. Add salt and pepper to taste.

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