Autumn Gnocchi, Sausage–White Bean Soup, and Persimmon Chia Pudding

Roasted Cherry Tomatoes

Roasting concentrates the tomatoes and produces a warm, acidic dressing for the mushrooms and burrata.

Ingredients

• 12 oz cherry tomatoes
• 1 tbsp extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 1/4 tsp kosher salt, plus more to taste

Instructions

1. Heat the oven to 425°F. Toss the tomatoes, olive oil, garlic, and salt in a small baking dish.
2. Roast for 25–30 minutes, until the skins split and the tomatoes slump but still retain some shape. Reserve all the juices.

Notes

• Cherry tomatoes roast reliably even as the local tomato season winds down.

Seared King Trumpet Mushrooms with Burrata

Thick mushroom slices develop a savory crust while retaining a juicy center. Cool burrata softens against the warm mushrooms and tomato juices.

Ingredients

• 12 oz king trumpet mushrooms
• 1 tbsp ghee
• 8 oz burrata, drained
• 1 tsp lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Take the burrata out of the refrigerator 20 minutes before serving. Cut the mushrooms lengthwise into 1/2-inch-thick planks and pat dry.
2. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms in one layer, working in batches if needed.
3. Sear undisturbed for 3–4 minutes per side until deeply golden, then reduce the heat and cook another 1–2 minutes if the centers remain firm.
4. Season with salt, pepper, and lemon juice. Serve with the roasted tomatoes and torn burrata.

Crisp Gnocchi with Squash, Mushrooms, Greens, Walnuts, and Sage

Roasting the squash separately keeps it intact, while pan-searing the gnocchi provides the browned edges that contrast with tender greens. Sage, walnuts, and a small butter finish tie the autumn flavors together.

Ingredients

• 1 lb peeled butternut squash, cut into 3/4-inch pieces
• 1 tbsp olive oil
• 12 oz gluten-free potato gnocchi
• 8 oz cremini or mixed mushrooms, thickly sliced
• 2 tbsp ghee, divided
• 16 fresh sage leaves, thoroughly dried
• 1/3 cup walnut pieces
• 4 oz baby spinach
• 1 clove garlic, finely chopped
• 1 tbsp unsalted butter
• 2 tsp lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Toss the squash with olive oil, salt, and pepper. Spread on a sheet pan and roast for 25–30 minutes, turning once, until tender and browned at the edges.
2. Toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, until fragrant. Transfer to a bowl.
3. Heat 1 tablespoon ghee in a wide skillet over medium heat. Fry the sage leaves for 20–40 seconds, until crisp but not blackened. Lift onto a paper towel and lightly salt.
4. Increase the heat to medium-high. Add the mushrooms to the sage-scented ghee and sear for 6–8 minutes, stirring occasionally, until browned and their released moisture has evaporated. Add the garlic for the final 30 seconds, then transfer to a plate.
5. Cook the gnocchi according to the package's boiling instructions, stopping as soon as tender. Drain well and spread out briefly so surface moisture evaporates.
6. Add the remaining tablespoon ghee to the skillet. Sear the gnocchi in a single layer for 5–7 minutes, turning gently, until golden on several sides.
7. Lower the heat. Fold in the squash, mushrooms, and spinach, adding a splash of water if needed to wilt the greens. Add the butter and lemon juice and toss gently until glossy.
8. Adjust salt and pepper. Finish with the walnuts and crisp sage just before serving.

Notes

• Choose gnocchi labeled gluten-free; potato gnocchi often contain wheat flour.
• Use a large skillet or brown the gnocchi in batches so they sear rather than steam.

Sausage, White Bean, and Kale Soup

A light broth keeps this substantial soup from competing with the gnocchi. A few crushed beans add body without making it creamy, while lemon and Parmesan sharpen the finish.

Ingredients

• 8 oz gluten-free mild Italian pork sausage, casings removed
• 1 tsp ghee
• 1 small yellow onion, finely diced
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• 4 cups gluten-free low-sodium chicken stock
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 bay leaf
• 1 small bunch lacinato kale, tough stems removed and leaves thinly sliced
• 2 tsp lemon juice, plus more to taste
• 1/4 cup finely grated Parmesan
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat the ghee in a saucepan over medium-high heat. Add the sausage and brown for 5–7 minutes, breaking it into small, irregular pieces.
2. Reduce the heat to medium. Add the onion and celery and cook for 5–6 minutes, until softened. Stir in the garlic for 30 seconds.
3. Add the stock, beans, and bay leaf. Crush a spoonful of beans against the side of the pot, leaving most whole. Bring to a gentle simmer and cook for 10 minutes.
4. Add the kale and simmer for 8–12 minutes, until tender. The sausage should be cooked through to 160°F.
5. Remove the bay leaf. Stir in the lemon juice and adjust salt and pepper. Ladle into bowls and finish with the Parmesan.

Notes

• Keep the soup brothy; add a little stock or water if it thickens while waiting.

Persimmon Chia Pudding with Pomegranate, Cacao, and Coconut

Ripe persimmon makes a naturally thick, sweet base, with chia providing the seed-speckled texture. Tart pomegranate and bitter cacao balance the rich coconut.

Ingredients

• 1 1/2 cups pulp from fully soft, ripe Hachiya persimmons, about 3 medium
• 1/2 cup unsweetened full-fat coconut milk, stirred smooth
• 3 tbsp chia seeds
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 pinch fine sea salt
• 1/2 cup pomegranate arils
• 1/4 cup unsweetened cacao nibs
• 1/2 cup unsweetened wide coconut flakes

Instructions

1. Blend the persimmon pulp, coconut milk, maple syrup, vanilla, and salt until smooth.
2. Stir in the chia seeds. Rest for 10 minutes, stir again to break up clumps, then cover and refrigerate for at least 2 hours, until thick and spoonable.
3. Toast the coconut flakes in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until lightly golden. Cool completely.
4. Spoon the pudding into four small bowls. Arrange the pomegranate, cacao nibs, and toasted coconut in distinct clusters.

Notes

• Hachiya persimmons must be jelly-soft throughout; firm fruit will taste astringent.
• If the chilled pudding is too stiff, loosen it with a spoonful of coconut milk.

Overall Timing / Workflow

Chilling the dessert ahead leaves the stove free for the soup and last-minute searing. The soup holds well while the gnocchi finish.

Instructions

1. At least 2 hours ahead: make and refrigerate the pudding. Toast the coconut and store it airtight once cool.
2. 0:00 — Heat the oven to 425°F. Prepare the squash and tomatoes, then roast on separate pans.
3. 0:10 — Start the soup. While it simmers, slice the mushrooms, wash and dry the greens, and prepare the walnuts and sage.
4. 0:30 — Finish the soup and hold over very low heat. Take out the burrata. Toast the walnuts, crisp the sage, and brown the mushrooms for the gnocchi.
5. 0:40 — Boil and drain the gnocchi. Sear the king trumpet mushrooms in a second skillet.
6. 0:50 — Brown the gnocchi and fold in the squash, mushrooms, and spinach. Assemble the burrata bowls and ladle the soup.
7. Serve the savory dishes immediately. Add the dessert toppings only when ready to eat.

Notes

• Allow about 70 minutes if working with only one large skillet.

Plating

Separate bowls preserve the contrast between brothy soup, crisp gnocchi, and creamy burrata.

Instructions

1. Divide the king trumpet mushrooms among four small bowls. Add roasted tomatoes and their juices, then drape torn burrata over the tomatoes.
2. Spoon the gnocchi mixture into shallow bowls, keeping several browned surfaces facing up. Scatter the walnuts and crisp sage over the top.
3. Serve the soup in smaller bowls alongside, with a light cloud of finely grated Parmesan.
4. For dessert, keep the orange pudding visible between clusters of pomegranate, cacao nibs, and toasted coconut.

Leftover Path

Storing wet and crisp elements separately keeps reheated food from becoming uniformly soft.

Instructions

1. Refrigerate savory leftovers within 2 hours. Store soup, gnocchi, and the tomato-mushroom mixture separately for up to 3 days; use opened burrata within 1–2 days.
2. Reheat soup to a full simmer, adding water or stock as needed.
3. Reheat gnocchi in a skillet over medium heat with a little ghee, turning gently until hot throughout. Add fresh sage or reserved walnuts after reheating.
4. Warm the tomatoes and mushrooms gently and add the burrata cold rather than heating it in the pan.
5. Refrigerate untopped pudding for up to 3 days. Keep the cacao nibs and coconut dry and add the pomegranate just before serving.