Creamy Pumpkin Gnocchi with Spinach & Italian Sausage
The ultimate cozy Sunday dinner recipe, this Creamy Pumpkin Gnocchi with Spinach & Italian Sausage can be made in one dish and is super easy!
Ingredients you’ll need:
- 1 lb. Italian Sausage, ground
- ¼ cup Fresh Sage, chopped
- 16 oz. Potato Gnocchi
- 1 cup Whole Milk
- 1 cup Pumpkin Puree
- 1 cup Chicken Broth
- ½ cup Heavy Cream
- 2-3 cups Baby Spinach
- ½ cup Aged White Cheddar, grated
- Salt & Black Pepper, to taste
- Grated Parmesan, for garnishing
How to Make Pumpkin Gnocchi:
- Roll the ground Italian sausage into 1-2 tablespoon sized balls. Add to a large skillet over medium high heat to sear 2-3 minutes on each side. If not fully cooked yet, transfer to a baking pan to bake at 350F for 8-10 minutes.
- In the meantime, add the sage and gnocchi to the skillet. Sauté in the sausage oils for 2-3 minutes, until sage is fragrant.
- Add the whole milk, heavy cream, and pumpkin. Stir until smooth, then season to taste with salt and black pepper.
- Let simmer for 6-8 minutes, until slightly thickened.
- Add the broth, spinach, grated cheddar, and meatballs. Stir to combine. If needed, add more broth to help thin out the sauce, then simmer to desired sauce thickness.
- Enjoy warm with freshly grated parmesan!
How to Reheat Pumpkin Gnocchi?
Reheat leftover gnocchi on the stovetop over medium heat with a little bit of water or milk until desired temperature.
Cook with me!
Creamy Pumpkin Gnocchi with Spinach & Italian Sausage
Servings: 8
Ingredients
- BUBBL’R Twisted Elix’r for serving
- 1 lb. Italian Sausage ground
- ¼ cup Fresh Sage chopped
- 16 oz. Potato Gnocchi
- 1 cup Whole Milk
- 1 cup Pumpkin Puree
- 1 cup Chicken Broth
- ½ cup Heavy Cream
- 2-3 cups Baby Spinach
- ½ cup Aged White Cheddar grated
- Salt & Black Pepper to taste
- Grated Parmesan for garnishing
Instructions
- Roll the ground Italian sausage into 1-2 tablespoon sized balls. Add to a large skillet over medium high heat to sear 2-3 minutes on each side. If not fully cooked yet, transfer to a baking pan to bake at 350F for 8-10 minutes.
- In the meantime, add the sage and gnocchi to the skillet. Sauté in the sausage oils for 2-3 minutes, until sage is fragrant.
- Add the whole milk, heavy cream, and pumpkin. Stir until smooth, then season to taste with salt and black pepper.
- Let simmer for 6-8 minutes, until slightly thickened.
- Add the broth, spinach, grated cheddar, and meatballs. Stir to combine. If needed, add more broth to help thin out the sauce, then simmer to desired sauce thickness.
- Enjoy warm with freshly grated parmesan and BUBBL’R Twisted Elix’r for a complementary refreshment!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, thanks!
This recipe was perfection! This meal will definitely be repeated.
I’ve made this recipe at least 10 times during this and last fall season and love it! I even made it for all of my co-workers. It’s so good!
I add a tad of clove, nutmeg, allspice, & red pepper flakes.
Sssoooo very delicious! Even the men loved it! Perfect for all the fall feelings…warm, rich and comfy.