Top 5 Thanksgiving Sides: What America Really Wants

As families prepare to gather around Thanksgiving tables this week, many of us will be looking for ways to put a fresh spin on traditional holiday dishes.

For those of you ready to try something a little different, how about gnocchi stuffing? This creative fusion transforms the beloved Italian potato dumplings into a show-stopping side dish that's sure to be the talk of the table.

Why Gnocchi Makes Perfect Stuffing

Unlike traditional bread stuffing, gnocchi brings a unique texture and heartiness to the Thanksgiving spread. The tender potato dumplings absorb flavors beautifully while maintaining their distinctive pillowy consistency. This makes gnocchi stuffing an excellent option for households with gluten sensitivities, as gluten-free gnocchi varieties are widely available.

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Building The Perfect Gnocchi Stuffing

The foundation starts with high-quality gnocchi, either store-bought or homemade. Fresh gnocchi works best, though frozen varieties can be substituted if thawed completely first.

Like traditional stuffing, gnocchi stuffing can be assembled a day ahead and refrigerated. This actually improves the flavors as the gnocchi absorbs the seasoned stock overnight. Simply bake covered for the first 20 minutes, then uncover to achieve that coveted golden top.

Italian-Style Gnocchi Stuffing Recipe

Serves 8-10

Ingredients:

2 lbs fresh gnocchi (or 1.5 lbs if using frozen, thawed)

1 lb Italian sausage, casings removed

3 tablespoons olive oil

1 large onion, diced

3 celery stalks, diced

2 carrots, diced

4 garlic cloves, minced

2-3 cups warm chicken or vegetable stock

1/2 cup dry white wine (optional)

2 tablespoons fresh sage, chopped

1 tablespoon fresh rosemary, chopped

2 teaspoons fresh thyme

1 cup grated Parmesan cheese

1/2 cup toasted pine nuts

2 large eggs, beaten

Salt and black pepper to taste

2 tablespoons butter for greasing

Instructions:

Prep the dish: Preheat oven to 375°F. Butter a 9x13-inch baking dish.

Cook the gnocchi: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add gnocchi in batches, cooking until lightly golden on all sides, about 3-4 minutes total. Transfer to a large mixing bowl.

Brown the sausage: In the same skillet, cook sausage, breaking it into bite-sized pieces, until browned and cooked through, about 6-8 minutes. Add to bowl with gnocchi.

Sauté vegetables: Add remaining olive oil to skillet. Cook onion, celery, and carrots until softened, about 8-10 minutes. Add garlic and cook 1 minute more.

Deglaze: Add wine (if using) and scrape up any browned bits. Let wine reduce by half, about 2 minutes.

Combine: Add vegetable mixture to bowl with gnocchi and sausage. Stir in herbs, 3/4 cup Parmesan, and pine nuts.

Add liquid: Gradually add warm stock, starting with 2 cups, until mixture is moist but not soggy. Stir in beaten eggs and season with salt and pepper.

Assemble: Transfer mixture to prepared baking dish. Sprinkle remaining Parmesan on top.

Bake: Cover with foil and bake 25 minutes. Remove foil and bake another 15-20 minutes until golden brown on top.

Rest: Let stand 10 minutes before serving.

Make-Ahead Tips:

Assemble completely up to 24 hours ahead and refrigerate

Add 10-15 minutes to baking time if cooking from cold

Can be frozen for up to 1 month; thaw overnight before baking

What's your favorite Thanksgiving side recipe? Let us know in the comments!