Pumpkin Gnocchi with Spinach and Sausage

A delightful dish featuring homemade pumpkin gnocchi tossed with sautéed spinach and savory sausage, creating a comforting and hearty meal perfect for fall.

Course: Main Course

Cuisine: Italian

Keyword: gnocchi, pumpkin, sausage, spinach

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 450kcal

Ingredients

For the Pumpkin Gnocchi

2 cups pumpkin puree canned or homemade
1 large egg lightly beaten
1 teaspoon salt to taste
1/2 teaspoon nutmeg freshly grated if possible
1/2 teaspoon black pepper freshly ground
2 cups all-purpose flour plus extra for dusting

For the Sauce

1 tablespoon olive oil for sautéing
1 link Italian sausage casings removed
3 cups fresh spinach washed and roughly chopped
2 cloves garlic minced
1/4 cup parmesan cheese grated, for serving

Instructions

Prepare the Gnocchi Dough

In a large mixing bowl, combine the pumpkin puree, beaten egg, salt, nutmeg, and black pepper. Mix until well combined.
Gradually add the flour, one cup at a time, mixing with a potato masher or your hands until a soft dough forms. The dough should be slightly sticky but manageable.
Turn the dough out onto a floured surface and knead gently for about 1-2 minutes, just until smooth. Avoid overworking the dough to keep the gnocchi light.
Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces.
Optional: Use a fork to create ridges on each piece of gnocchi, which helps the sauce cling better.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes.
Once they float, let them cook for an additional minute, then use a slotted spoon to transfer them to a colander to drain.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it apart with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
Gently add the cooked gnocchi to the skillet, tossing to combine with the sausage and spinach.

Serve

Plate the gnocchi and top with grated parmesan cheese. Serve immediately while hot.

Notes

For a richer flavor, consider adding a pinch of red pepper flakes to the sauce for a bit of heat. Ensure the pumpkin puree is not too watery; if using fresh pumpkin, roast and drain it well before pureeing.

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