Ingredients
1 lb potato gnocchi (fresh or store-bought)
8 oz Italian sausage (mild or hot, casings removed)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp fresh sage, finely chopped (or ¼ tsp dried)
1 cup pumpkin puree
¾ cup heavy cream
¼ cup grated Parmesan cheese (plus more for garnish)
2 cups fresh baby spinach
Salt and black pepper, to taste
Pinch of ground nutmeg (optional)
Reserved pasta water (as needed)
Instructions
Cook Gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions, usually 2–3 minutes or until they float. Drain and set aside.
Brown the Sausage
Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spatula, and cook until browned and cooked through. Remove and set aside.
Sauté Aromatics
In the same skillet, add diced onion and cook 3–4 minutes until translucent. Add garlic and sage; cook 1 minute until fragrant.
Make Pumpkin Sauce
Reduce heat to low. Stir in pumpkin puree and heavy cream. Season with salt, pepper, and nutmeg. Simmer 5 minutes, stirring occasionally.
Combine & Wilt Spinach
Return sausage to the pan. Add spinach and stir until wilted. Add cooked gnocchi and toss to coat. Stir in Parmesan. Add pasta water as needed to thin the sauce.
Serve
Plate warm with extra Parmesan and fresh sage or red pepper flakes if desired. Enjoy!
Notes
Refrigerate: Store in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk.
Freeze: Freeze in portions up to 2 months. Thaw overnight, reheat, and stir to recombine sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 520 kcal
- Fat: 30g
- Carbohydrates: 45g
- Protein: 20g
Keywords: Creamy Pumpkin, Gnocch,i with Spinach, and Italian Sausage