Pumpkin Gnocchi with Spinach and Sausage

Rich, intense pasta dish with crispy, crunchy gnocchi bites
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 16 oz Potato Gnocchi box
  • Olive oil
  • 6 sprig fresh rosemary
  • 12 oz Turkey/Chicken Italian sausages
  • 2 cups 16 oz half-n-half
  • 15 oz 1 can pumpkin puree
  • 2 TBS garlic squeeze tube
  • 9 oz fresh baby spinach
  • 2 TBS fresh sage chopped divided
  • 2 TBS fresh thyme divided
  • salt and coarsely ground black pepper
  • shredded Parmesan cheese to garnish

Instructions
 

  • Add olive oil and fresh rosemary to skillet. Pan-fry gnocchi until outsides are crisp and brown. Set aside.
  • Slice Italian sausage and cook in a large skillet until done and browned. Set aside.
  • To the same skillet, add heavy cream, pumpkin puree and minced garlic. Bring to a boil on medium heat and stir well. Reduce to low-medium heat and cook for ~5 mins.
  • Add spinach in batches. Cook for ~3 mins, until spinach wilts and the sauce thickens. Stir in half of the fresh sage and half of the fresh thyme. Season to taste with salt and freshly ground black pepper. Add cooked sausage back into skillet and warm though.
  • To serve, spoon sauce into bowl, add gnocchi on top, the finish with shredded Parmesan and garnish with remaining fresh sage and thyme.