Behind The Flour

Savory
Creamy Pumpkin Arrabbiata + Crispy Garlic Sage Chicken Meatballs

10.26.2021

The coziest bowl of pasta you will ever eat! The sauce is super silky and creamy with notes of red pepper and a nutty richness from the pumpkin. The crispy meatballs are loaded with garlic and sage and pair perfectly with the vibrant kale gnocchi. Top with a generous handful of shaved parmesan alongside a crusty ciabatta and you have one perfect, hearty yet healthy fall pasta!

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Creamy Pumpkin Arrabbiata with Crispy Garlic Sage Chicken Meatballs

Creamy Pumpkin Arrabbiata + Crispy Garlic Sage Chicken Meatballs + Kale Gnocchi

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Crispy Garlic Sage Chicken Meatballs:

  • 1 package ground chicken lean
  • 4 garlic cloves finely chopped
  • 2 shallots minced
  • 1/3 cup fresh sage chopped
  • 1 tsp lemon juice
  • 2 egg whites
  • 1/4 cup whole wheat bread crumbs
  • 1/2 tsp Himalayan sea salt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp black pepper

Creamy Pumpkin Arrabbiata:

  • 4 tbsp olive oil
  • 1 shallot minced
  • 4 garlic cloves chopped
  • 4 tbsp tomato paste
  • 2 tsp crushed red pepper
  • 1 tsp dried oregano
  • 1/2 tsp cloves ground
  • 1 tsp Himalayan sea salt
  • 1 cup pumpkin organic
  • 1/4 cup dry white wine
  • 1/2 cup coconut milk light
  • 1/2 cup shaved parmesan fresh

Kale Gnocchi:

  • 2 packages kale gnocchi Trader Joe's brand
  • 2 tbsp olive oil

Instructions

Crispy Garlic Sage Chicken Meatballs:

  • Preheat oven to 350 degrees.
    Line a baking sheet with parchment paper.
  • Combine all of the ingredients together in a medium bowl. Using your hands, mix it all together until well combined.
    Roll the mixture into 2 inch balls. Place on the baking sheet. Bake the meatballs in the oven for about 25 minutes.
    While the meatballs are baking, heat 1 tbsp of olive oil in a saucepan. Once you remove the meatballs from the oven, add them to the saucepan. Sauté for 5 minutes or until golden and crispy.

Creamy Pumpkin Arrabbiata:

  • Add the olive oil to a saucepan and heat on medium. Once heated, add the shallot, garlic, red pepper flakes, sea salt, pepper, oregano and cloves.
    Cook until the shallot and garlic begin to brown, about 4 minutes. Add the tomato paste, pumpkin and white wine and cook until creamy and smooth.
    Stir in the coconut milk and cook another 4 minutes. Stir in the shaved parmesan. Turn the heat down to low to keep warm while you prepare the pasta.

Kale Gnocchi:

  • Heat 2 tbsp of oil in a large sauté pan over medium heat.
    Add gnocchi and heat for 7 to 10 minutes or until browned and crispy.
    Layer the sauce and meatballs over gnocchi and top with extra shaved parmesan and red pepper flakes. Pairs great with a fresh, warm ciabatta bread and a glass of Barolo!

Notes

I have a few homemade gnocchi recipes that I will post but being that this recipe is already a lot of steps, this gnocchi is perfect and easy! It also has a great texture and holds sauce well. 

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