Creamy Pumpkin Gnocchi with Spinach & Italian Sausage

Creamy Pumpkin Gnocchi with Spinach & Italian Sausage

from drinkbubblr.com
30 min
8 servings

Ingredients

  • bubbl’r twisted elix’r (for serving)
  • 1 lb.italian sausage (ground)
  • ¼ cupfresh sage (chopped)
  • 16 oz.potato gnocchi
  • 1 cupwhole milk
  • 1 cuppumpkin puree
  • 1 cupchicken broth
  • ½ cupheavy cream
  • 2 cupsbaby spinach
  • ½ cupaged white cheddar (grated)
  • salt & black pepper (to taste)
  • grated parmesan (for garnishing)

Directions

  1. 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. 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. 3

    Add the whole milk, heavy cream, and pumpkin. Stir until smooth, then season to taste with salt and black pepper.

  4. 4

    Let simmer for 6-8 minutes, until slightly thickened.

  5. 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. 6

    Enjoy warm with freshly grated parmesan and BUBBL’R twisted elix’r for a complementary refreshment!