Creamy Pumpkin Gnocchi with Spinach & Italian Sausage
The ultimate cozy Sunday dinner recipe, this pumpkin gnocchi is creamy and satisfying with the brown sausage meatballs!
Ingredients
Servings: 8
- 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!