Start by bringing a pot of salted water to a boil. Once it’s bubbling, add the pumpkin gnocchi. Cook them according to the package instructions—usually, this takes about 2-3 minutes. When they float to the surface, they’re ready. Carefully drain them and set them aside.

In a skillet over medium heat, add the chicken sausage. Cook for approximately 5-7 minutes, stirring occasionally until it’s heated through and gets a lovely golden color. Remove the sausage and set aside.

In the same skillet, add your heavy cream. Bring it to a gentle simmer, stirring frequently. Next, crumble in the gorgonzola cheese. Keep stirring until it melts into a creamy sauce.

Once the sauce is smooth, toss in the cooked gnocchi and chicken sausage. Stir gently to coat every dumpling with that luscious sauce. Add the fresh sage leaves and grated nutmeg, giving it a good mix, then allow everything to cook together for about 2-3 more minutes.

Plate your dish, ensuring each serving gets an ample amount of sauce, sausage, and gnocchi. Finish with a sprinkle of chopped walnuts and a handful of fresh parsley for color.