Pumpkin Dumplings with Brown Butter Sausage and Kale
There's nothing I love more than an easy dinner - I want one bowl to be a complete meal. These pumpkin dumplings are maybe a little involved for a weeknight, but not by much. It takes about as long to assemble the ingredients from our pantry as it does to mix them together for the dough. Sausage and kale in a brown butter sauce round out the dish for a complete meal.
Pumpkin Dumplings with Brown Butter Kale and Sausage
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Craving all the fall flavors? These Pumpkin Dumplings with Brown Butter, Sausage, and Kale are what autumn dreams are made of.
Ingredients
For the dumplings:
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1 cup pumpkin puree
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2 teaspoons salt
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2 large eggs
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2 cups all purpose flour
For the brown butter kale and sausage:
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1 pound ground sausage of choice (if using link sausage, remove from casings)
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1 bunch curly kale, torn into bite-sized pieces
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4 tablespoons Black & Bolyard Salted Honey Brown Butter
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½ cup freshly grated parmesan, for serving
Directions
Prepare the dumplings:
In a medium bowl, combine the pumpkin, salt, and eggs. Add the flour and stir with a wooden spoon or spatula until a soft dough forms. Dump the dough out onto a lightly floured work surface and knead just until smooth.
Cut the dough into quarters. Roll each quarter into a rope 2/3” around, then cut into squares using your dough scraper. Set aside until ready to cook.
Prepare the brown butter kale and sausage:
Place a saute pan over medium high heat. Add a small drizzle of oil and the sausage. Use a wooden spoon to break up the sausage into smaller pieces at it cooks. Cook until well browned.
Add the kale and stir well. Cover and cook 2-3 minutes, until kale starts to wilt. Uncover, stir again, and cover and cook for an additional 2-3 minutes or until all the kale has wilted. Add the Black & Bolyard Brown Butter and turn off the heat.
Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water. Cook for 1-2 minutes, until dumplings are floating on the surface of the water. Using a spider skimmer, transfer the dumplings directly from the water into the saute pan with the kale and sausage. Stir everything together. Taste and add salt and pepper as necessary.
Serve with a sprinkle of freshly grated parmesan.