Pumpkin Sage Pulled Pork with Gnocchi

This very autumnal Italian-inspired pumpkin sage pulled pork gnocchi is a hearty one pot meal that's easy to throw together but feels like a grand feast perfect for cold weather evenings.

Pumpkin sage gnocchi is a classic combination for autumn. This dish builds on that familiar affinity with the addition of rich slow cooked pork which makes for a very apropos combination.

Though this isn't a classic Italian dish by any stretch, it has a similar signature richness and depth that takes me back to an autumn once spent in Emilia-Romagna immersing in the seasonal offerings. Gnocchi and sprinkle of aged cheese rounds out the autumn in Italy vibe.

I added chickpeas here as I had some already presoaked but for a cleaner presentation they can be omitted or replaced with something more Italian like cannellini beans.

Everything cooks in one pot in stages, so besides a little bit of prep the oven does all the work and you'll only have one pot to clean at the end.

Ingredients

Boneless pork shoulder choose one nice large pork shoulder with a good amount of fat.

Pumpkin adds autumnal sweetness as well as enrich the broth with flavor and a bit of thickening. I used a variety available around me called curcubita maxima (also known as winter/autumn squash) but basically any variety can be swapped in including butternut squash.

Onions and garlic create the aromatic base and break down during cooking to add depth.

Sage, thyme, cinnamon, salt, and black pepper provide the warm, autumn-focused seasoning.

Chicken stock supplies the liquid needed for both the braise and for cooking the gnocchi at the end.

Gnocchi are added at the end and cook directly in the pot, absorbing the seasoned broth and turning the dish into a complete meal.

Chickpeas (optional) are optional but increase the heartiness and help thicken the braising liquid.

Instructions

Season the pork
Rub the pork shoulder with half of the sage, salt, pepper, cinnamon, and 1 tablespoon of olive oil. This can also be done a day ahead to really infuse the flavors and tenderize the meat.

Initial roast
Preheat the oven to 220°C / 425°F . Place the pork in a Dutch oven or heavy oven-safe pot with lid and roast uncovered for 30 minutes. The high dry heat seals moisture in the pork and adds caramelized flavor.

Prep the pumpkin and aromatics
While the pork is in the oven for the initial roast, peel and cut the pumpkin into small cubes. Set aside a small handful to enrich the broth later and keep the rest for adding at the end with the gnocchi.

Thinly slice the red and yellow onions and the garlic. Toss them with the remaining seasonings, fresh thyme and the remaining tablespoon of olive oil.

Add aromatics, pumpkin, broth and presoaked beans if using
After 30 minutes, remove the pot from the oven.

If using presoaked beans add them first so they're directly in the liquid. Then add a handful of pumpkin cubes - when added this early in the cooking process they fully break down so we don't want to add all the pumpkin. A handful will break down into the broth making it more flavorful and slightly thicker.

Finally add the seasoned onions and garlic, and 1.5 - 2 cups of chicken stock - it should be just enough to cover the chickpeas.

• If you're using canned beans, reduce the broth to 1-1.5 cups (enough that you can see the liquid about a third to halfway up the pork) and then add the beans in the last half hour along with the pumpkin and gnocchi.

Slow-cook
Cover the pot and return it to the oven at 150°C / 300°F. Cook for 4.5 hours, until the pork is fork-tender (use a fork and see if you can gently pull it apart).

Add remaining pumpkin and the gnocchi.
Add the rest of the pumpkin and all the gnocchi. If using canned beans add then now. Use a spoon to baste the pork and coat the gnocchi in liquid.

Add up to 1.5 cups more broth if needed - most of the gnocchi should be sitting in liquid though it doesn't all have to be immersed as it can also steam cook.

Finish
Continue cooking covered for about 20-25 minutes, until the pumpkin is soft and the gnocchi are cooked.

Shred or chunk the pork directly in the pot before serving.

Variations & Substitutions

• Serve over polenta or other pasta: Skip the addition of gnocchi in the pot and serve this rich stew over Italian polenta or alongside other pasta like tagliatelle.
• Nuts: Some chopped walnuts or hazelnuts add great texture. Stir them in at the end or sprinkle on top when serving.
• Blue cheese: A nice blue like gorgonzola contrasts with the sweet autumnal flavors.
• Swap pumpkin for butternut squash or kabocha.
• Replace sage with rosemary or a mix of dried herbs. Use Italian seasoning to make it simpler.
• Chickpeas are optional. Leave them out or replace with white beans or cannellini beans.

Serving Suggestion

Cut the pork into serving-sized pieces or fully shred it into the gnocchi and pumpkin. Serve warm drizzled with the rich broth and sprinkled with grated cheese and plenty of fresh cracked black pepper.

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