Creamy Pumpkin Gnocchi Spinach (Print Version)
Tender gnocchi in pumpkin cream sauce with spinach and Italian sausage—a comforting autumn meal.
# Ingredients:
→ Main Ingredients
01 -
450 g potato gnocchi
02 -
2 tablespoons olive oil
03 -
225 g Italian sausage, casings removed
04 -
1 cup pumpkin puree
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1 cup heavy cream
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1 cup grated Parmesan cheese
07 -
2 cloves garlic, minced
08 -
1/4 teaspoon nutmeg
09 -
Salt and pepper to taste
10 -
2 cups fresh spinach leaves
11 -
Fresh parsley or basil for garnish (optional)
# Directions:
01 -
Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium-high heat. Add Italian sausage, breaking it into crumbles with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove sausage from the skillet and set aside.
03 -
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
04 -
Reduce heat to medium-low and add pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Stir until the sauce is creamy and well combined.
05 -
Add the cooked gnocchi and spinach to the skillet, stirring gently to coat the gnocchi and wilt the spinach.
06 -
Return the sausage to the skillet and toss everything together until heated through. Serve immediately, garnished with fresh parsley or basil if desired.
# Notes:
01 -
This dish balances the savory flavors of Italian sausage with the sweetness of pumpkin.
02 -
For a vegetarian version, omit sausage and add more vegetables like mushrooms or bell peppers.
03 -
For added spice, include a pinch of red pepper flakes in the sauce.
04 -
To make it gluten-free, substitute regular gnocchi with a gluten-free variety.
05 -
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or microwave with a splash of cream if the sauce thickens.