Creamy Pumpkin Gnocchi with Spinach
A cozy fall dish featuring pillowy gnocchi, savory Italian sausage, fresh spinach, and a velvety pumpkin cream sauce for the perfect comfort food meal.
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon
- Knife
Ingredients
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 8 oz Italian sausage casings removed
- 1 cup pumpkin puree
- ½ cup heavy cream
- ¼ cup Parmesan cheese grated
- 2 cloves garlic minced
- ¼ tsp nutmeg
- salt and pepper to taste
- 2 cups fresh spinach leaves
- fresh parsley or basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook gnocchi for 2–4 minutes until they float. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Cook Italian sausage, breaking it apart, until browned, about 5–7 minutes. Remove and set aside.
- Add minced garlic to the same skillet and sauté for 1 minute until fragrant.
- Lower heat and stir in pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Cook until creamy and smooth.
- Add gnocchi and spinach to the skillet, stirring gently until spinach wilts and gnocchi is coated in sauce.
- Return sausage to skillet and toss everything together until heated through.
- Serve hot, garnished with parsley or basil if desired.
Notes
For a vegetarian version, omit sausage or substitute with mushrooms. For a dairy-free option, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.