Creamy Pumpkin Gnocchi with Spinach & Italian Sausage
- Total time
- 30 min
- Serves
- 8
Ingredients
- 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)
Steps
- 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!
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