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Creamy Pumpkin Gnocchi

Irresistibly Creamy Pumpkin Gnocchi for Fall Comfort

This creamy pumpkin gnocchi blends soft gnocchi with a rich pumpkin sauce, spinach, and savory sausage for a comforting autumn dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 pound Potato Gnocchi You can experiment with other pasta types too.
For the Sauce
  • 2 tablespoons Olive Oil Go for high-quality oil for the best taste.
  • 1 pound Italian Sausage Feel free to substitute with vegetarian sausage or mushrooms.
  • 1 cup Pumpkin Puree Canned pumpkin puree is super convenient.
  • 1 cup Heavy Cream Consider non-dairy alternatives for a lighter version.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast works for a dairy-free substitution.
  • 2 cloves Minced Garlic Fresh garlic brings out the best flavor.
  • 1/4 teaspoon Nutmeg You could swap in cinnamon if preferred.
  • to taste Salt
  • to taste Pepper
For the Veggie Boost
  • 2 cups Fresh Spinach Leaves Kale makes for a hearty alternative.
  • to taste Fresh Parsley or Basil Optional herbs for garnish.

Equipment

  • Large Pot
  • Skillet
  • Colander
  • spoon

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the potato gnocchi and cook according to the package instructions for 2–4 minutes. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Crumble the Italian sausage into the skillet and cook for about 5–7 minutes until browned. Remove sausage and leave drippings.
  3. Lower the heat to medium and add minced garlic to the skillet. Sauté for about 1 minute until fragrant and golden.
  4. Reduce heat to medium-low and stir in pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Mix well for 3-4 minutes until smooth.
  5. Gently fold in cooked gnocchi and spinach, stirring carefully to avoid breaking the gnocchi. Cook until spinach wilts, about 2–3 minutes.
  6. Return the cooked sausage to the skillet and toss everything together. Cook on medium heat for an additional 2 minutes.
  7. Spoon creamy pumpkin gnocchi into serving bowls and garnish with parsley or basil if desired. Enjoy immediately.

Nutrition

Serving: 1servingsCalories: 550kcalCarbohydrates: 60gProtein: 20gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Avoid burning the garlic to keep the sauce flavorful. You can easily make the dish vegetarian by substituting Italian sausage with plant-based options.

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