Sausage Spinach Pumpkin Gnocchi

• Meat

  • 1/2 lb Sweet italian sausage

• Produce

  • 3 cloves Garlic
  • 1 cup Pumpkin
  • 6 oz Spinach

• Canned Goods

  • 1/2 cup Chicken broth

• Pasta & Grains

  • 1 lb Gnocchi

• Baking & Spices

  • 1/2 tsp Nutmeg

• Dairy

  • 1 cup Heavy cream
  • 1/4 cup Pecorino romano

Found on basilandbubbly.com

Description

Ingredients

• ½ lb Sweet Italian Sausage, loose ( or casing removed if you have links )
• 1 lb Gnocchi
• 6 ounces ( 1 bag ) Spinach
• 1 cup Pureed Pumpkin
• ½ tsp freshly grated Nutmeg
• 3 cloves Garlic, minced
• 1 cup Heavy Cream
• ½ cup Chicken Broth
• ¼ cup Pecorino Romano

Directions

• Bring a large pot of water to a boil for the gnocchi.
• In a medium pan set over medium heat, cook the sausage until brown, breaking up the large pieces so that the sausage cooks as crumbled.
• Add minced garlic, nutmeg, and spinach to the pan with the sausage, stirring occasionally, and cooking until the spinach has wilted.
• Add the pumpkin and cream to the pan. Stir to combine. Cook for two minutes.
• Stir in the Pecorino Romano cheese.
• Turn off the heat for the sauce pan and let the sauce sit while you make the gnocchi. Add the gnocchi to the boiling water, and cook according to package directions ( most likely 2 - 3 minutes ).
• Drain the gnocchi and add directly to the pan with the sausage spinach pumpkin sauce.