Description
A delicious creamy pumpkin gnocchi dish with Italian sausage and fresh spinach.
Ingredients
Scale
- 1 tablespoon olive oil
- 12 oz Italian sausage links (casings removed)
- 10 oz potato gnocchi
- 1 cup heavy cream
- ⅓ cup chicken broth
- 1 cup pumpkin puree
- 3 cloves garlic minced
- 4 oz fresh spinach
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme
- salt and coarsely ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage (casings removed) and break it apart with a wooden spoon, cooking until browned and crispy at the edges, about 7-8 minutes.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Lower the heat slightly to prevent the garlic from burning.
- Pour in the heavy cream and chicken broth, then stir in the pumpkin puree until fully incorporated. Bring to a gentle simmer, reducing heat if needed.
- Cook the potato gnocchi according to package directions until they float to the surface, about 2-3 minutes. Drain and add directly to the simmering sauce.
- Gently fold the fresh spinach into the mixture; the sauce will continue to thicken slightly as it stands.
Notes
- This dish pairs well with a sprinkle of Parmesan cheese on top.
- Feel free to substitute the sausage with a plant-based option for a vegetarian alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg