Description
Fall pasta night just got an upgrade! This Creamy Pumpkin Gnocchi combines pillowy dumplings with spicy sausage in a velvety sauce that’ll have everyone asking for seconds.
Ingredients
Scale
- 16 oz (450g) potato gnocchi (store-bought or homemade)
- 1 lb (450g) Italian sausage, casings removed
- 2 Tbsp olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup (240ml) pumpkin puree
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1/4 tsp nutmeg, freshly grated if possible
- 1/2 tsp dried sage
- 4 cups (120g) fresh spinach, packed
- 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the surface (2-3 minutes). Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it into pieces, and cook until browned (5-7 minutes). Transfer to a paper towel-lined plate.
- In the same pan, add remaining olive oil if needed. Cook onion until translucent (3-4 minutes), then add garlic and cook for 30 seconds until fragrant.
- Reduce heat to medium and add pumpkin puree, heavy cream, and chicken broth, whisking until smooth. Add nutmeg and sage, then season with salt and pepper. Simmer for 5 minutes.
- Return cooked sausage to the pan. Add spinach in batches, allowing it to wilt into the sauce. Gently fold in the cooked gnocchi.
- Stir in Parmesan cheese until melted. Taste and adjust seasonings. Let stand for 2 minutes before serving with additional Parmesan and optional red pepper flakes.