Description
A warm bowl of creamy pumpkin gnocchi with spinach and Italian sausage, perfect for autumn.
Ingredients
Scale
- 1 lb (450 g) potato gnocchi
- 2 tbsp olive oil
- 8 oz (225 g) Italian sausage, casings removed
- 1 cup pumpkin purée
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
- 2 cups fresh spinach leaves
- Chopped parsley or basil, for garnish (optional)
Instructions
- Bring a medium-sized pot of salted water to a rolling boil. Add the potato gnocchi and cook according to package instructions (2-3 minutes) or until they float. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add Italian sausage, break it into pieces, and cook until browned (5-7 minutes). Remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute. Reduce heat to low, add pumpkin purée, heavy cream, grated Parmesan, nutmeg, salt, and pepper. Stir until smooth.
- Add cooked gnocchi and fresh spinach to the saucepan. Toss gently, then return cooked sausage to the skillet, warming everything through.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat gently to avoid separating the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 750 mg
- Protein: 15 g