Creamy Pumpkin Gnocchi with Spinach & Italian Sausage

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

1. 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.
2. In the meantime, add the sage and gnocchi to the skillet. Sauté in the sausage oils for 2-3 minutes, until sage is fragrant.
3. Add the whole milk, heavy cream, and pumpkin. Stir until smooth, then season to taste with salt and black pepper.
4. Let simmer for 6-8 minutes, until slightly thickened.
5. 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.
6. Enjoy warm with freshly grated parmesan and BUBBL’R Twisted Elix’r for a complementary refreshment!