Description
A creamy pumpkin gnocchi dish featuring Italian sausage and fresh herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 12 oz Italian sausage links (casings removed)
- 10 oz potato gnocchi
- 1 cup heavy cream
- ⅓ cup chicken broth
- 1 cup pumpkin puree
- 3 cloves garlic minced
- 4 oz fresh spinach
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme
- to taste salt
- to taste coarsely ground black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage (casings removed) and break it apart with a wooden spoon, cooking until browned and crispy at the edges, about 7-8 minutes.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant. I like to lower the heat slightly here to prevent the garlic from burning while it releases its aromatic flavors.
- Pour in the heavy cream and chicken broth, then stir in the pumpkin puree until fully incorporated. Bring the mixture to a gentle simmer, reducing heat if needed.
- Meanwhile, cook the potato gnocchi according to package directions until they float to the surface, about 2-3 minutes. Drain and add directly to the simmering sauce.
- Gently fold the fresh spinach into the mixture and the sauce will continue to thicken slightly as it stands.
Notes
- This dish pairs well with a side salad or crusty bread.
- Feel free to adjust the amount of herbs according to preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg