Pumpkin Sage Pulled Pork with Gnocchi
A hearty one-pot meal built around slow-cooked pork shoulder, pumpkin, and gnocchi. The pork is briefly roasted to develop color, then braised with aromatics and warm autumn spices until tender. Cubed pumpkin and gnocchi are added at the end to finish the dish in the same pot, absorbing the flavorful broth.
Servings 6 servings
Calories 451kcal
Ingredients
- 625 grams boneless pork shoulder about 1.5 lbs
- 2 cups pumpkin cubed
- 500 grams gnocchi approx. 16oz
- 1 red onion thinly sliced
- 1 yellow onion thinly sliced
- 4 cloves garlic
- 1.5 cups presoaked chickpeas 2 small cans drained (optional)
- 3 cups no salt chicken stock or bouillon etc. see post
- 2 tablespoons olive oil
- 2 tablespoons dried sage
- 2.5 teaspoons salt or less if using salted chicken stock
- 1 teaspoon black pepper
- 0.25 teaspoons cinnamon
- 4 sprigs fresh thyme 1.5 teaspoons dried
Instructions
- Rub pork with half the seasonings, 1 teaspoon of salt and 1 tablespoon olive oil. Roast uncovered at 220°C / 425°F for 30 minutes.
- While the pork is cooking, peel and cube the pumpkin then slice the onions and garlic and toss with remaining seasonings, salt, 1 tablespoon olive oil and thyme sprigs. If using a salty chicken stock then reduce the salt here - you can always salt at the end to your taste.
- Add chickpeas, a handful of pumpkin cubes, the onion mixture, and 1.5–2 cups broth to the pot. Cover and cook at 150°C / 300°F for 4.5 hours.
- After 4.5 hours, add remaining pumpkin and gnocchi. Add up to 1.5 cups more broth if needed.
- Cook 30 minutes more, then shred or chunk the pork and serve.