Ingredients
Scale
- 1 (16 ounce) package potato gnocchi
- 1 (12 ounce) package Italian chicken sausage (casings removed)
- 1 (15 ounce) can pumpkin purée (not pie filling)
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken sausage (crumbled) and cook, breaking it up with a spoon, until fully browned, about 5-7 minutes. Drain excess fat if necessary, then add the minced garlic and cook for 1 minute until fragrant.
- Step 2: While the sausage is cooking, prepare the gnocchi according to the package instructions. Typically, boil salted water, add gnocchi, and cook until they float to the surface (about 2-3 minutes). Drain immediately and set aside.
- Step 3: Reduce the heat under the skillet to medium-low. Stir in the entire can of pumpkin purée and the heavy cream into the sausage mixture. Season lightly with salt and pepper, stirring constantly until the sauce is smooth and heated through.
- Step 4: Add the fresh spinach to the pumpkin cream sauce. Stir until the spinach wilts down completely, which usually takes 2 to 3 minutes. If the sauce appears too thick, add a splash of reserved gnocchi cooking water to achieve the desired consistency.
- Step 5: Gently fold the drained gnocchi and the grated Parmesan cheese into the creamy sauce. Toss to ensure all the gnocchi are fully coated. Serve immediately, topped with extra Parmesan if desired.
Notes
- Store leftovers in an airtight container for up to three days, but note the gnocchi absorbs sauce quickly and the dish will thicken significantly upon chilling.
- Reheat gently on the stovetop over low heat, adding a splash of milk or broth while stirring frequently to restore the sauce’s creamy texture.
- Serve this rich, comforting dish with a simple side salad featuring a sharp vinaigrette or lemon dressing to provide a necessary acidic contrast.
- For the smoothest sauce, always reserve a cup of the starchy gnocchi cooking water to use if the pumpkin base becomes too dense before you add the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American