This One-Pan Creamy Pumpkin Gnocchi with Spinach and Sausage is the ultimate fall comfort meal. Combining soft gnocchi, savory sausage, and a creamy pumpkin sauce, this dish is packed with flavor and comes together in just 30 minutes! Perfect for a cozy weeknight dinner, it’s a hearty and satisfying one-pan wonder.
Ingredients:
- 1 lb gnocchi
- 8 oz Italian sausage (crumbled)
- 2 cups fresh spinach
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 small onion, diced
- 3 garlic cloves, minced
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Parmesan cheese (for serving)
Directions:
Step 1: Sauté the Sausage
In a large skillet or pan, cook the crumbled Italian sausage over medium heat until browned and cooked through, about 5-7 minutes. Remove any excess fat if necessary.
Step 2: Cook Onions and Garlic
Add the diced onion and minced garlic to the skillet with the sausage. Cook for 2-3 minutes, or until the onions are soft and translucent.
Step 3: Make the Pumpkin Sauce
Stir in the pumpkin puree and heavy cream. Add the paprika, red pepper flakes (if using), salt, and pepper to taste. Bring the mixture to a gentle simmer, stirring occasionally.
Step 4: Cook the Gnocchi
Add the gnocchi directly to the skillet, stirring to coat the gnocchi in the creamy sauce. Cook for about 5-7 minutes, or until the gnocchi is tender and cooked through, stirring occasionally to ensure even cooking.
Step 5: Add Spinach
Once the gnocchi is cooked, fold in the fresh spinach. Cook for an additional 1-2 minutes, or until the spinach has wilted.
Step 6: Serve
Serve the creamy pumpkin gnocchi hot, topped with freshly grated Parmesan cheese. Enjoy!
Serving and Storage Tips:
- Serving: Garnish with extra Parmesan and serve immediately. Pair with a fresh side salad or some crusty bread to soak up the creamy sauce.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of cream or broth to loosen the sauce.
- Freezing: While the dish is best enjoyed fresh, you can freeze portions in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat on the stove.
Helpful Notes:
- Gnocchi Options: You can use store-bought or homemade gnocchi. If you want a gluten-free option, look for gluten-free gnocchi.
- Sausage: For extra flavor, use spicy Italian sausage or try chicken or turkey sausage for a lighter version.
Tips from Well-Known Chefs:
- Giada De Laurentiis: “When cooking gnocchi in sauce, keep the heat at a gentle simmer to allow the gnocchi to absorb the flavors without becoming mushy.”
- Nigella Lawson: “To make the dish even more indulgent, add a bit of butter to the sauce for an extra layer of richness.”
Frequently Asked Questions:
- Can I use canned pumpkin instead of fresh pumpkin puree?
Yes! Canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin without any added spices or sugar. - Can I make this vegetarian?
Absolutely! Simply omit the sausage or substitute with a plant-based sausage. You can also add extra veggies like mushrooms or bell peppers for more flavor. - What other greens can I use instead of spinach?
Kale or Swiss chard would work well in place of spinach. Just be sure to cook them a bit longer until they’re tender. - Can I use a different type of cream?
If you want a lighter version, you can substitute heavy cream with half-and-half or whole milk, but keep in mind the sauce may not be as thick and creamy. - Can I use frozen gnocchi?
Yes, frozen gnocchi works well too. Just follow the same instructions, but allow a bit more time for the gnocchi to cook through in the sauce.
This Creamy Pumpkin Gnocchi with Spinach and Sausage is the perfect fall-inspired meal, bringing together the warmth of pumpkin and the heartiness of sausage in a creamy, comforting sauce. Enjoy this simple, flavorful dish any night of the week!
