Pumpkin Gnocchi Spinach and Sausage: A Delicious Fall Recipe

Pumpkin Gnocchi Spinach and Sausage: Prepare to be transported to a cozy autumn evening in Italy with this incredibly flavorful and comforting dish! Imagine tender, pillowy pumpkin gnocchi, bathed in a creamy sauce, studded with savory Italian sausage and vibrant spinach. It’s a symphony of textures and tastes that will leave you craving more.

Gnocchi, those delightful little dumplings, have a rich history rooted in various regions of Italy. While the exact origins are debated, they’ve been a staple for centuries, evolving from simple potato-based creations to incorporating ingredients like pumpkin, as we do here. This particular combination, Pumpkin Gnocchi Spinach and Sausage, is a modern twist on a classic, embracing the seasonal flavors of fall.

What makes this dish so irresistible? It’s the perfect balance of sweet and savory. The subtle sweetness of the pumpkin gnocchi complements the richness of the sausage and the earthy notes of the spinach. The creamy sauce ties everything together, creating a truly harmonious and satisfying meal. Plus, it’s surprisingly easy to make, making it a fantastic option for a weeknight dinner or a special occasion. Get ready to experience a taste of autumn with this delightful Pumpkin Gnocchi Spinach and Sausage recipe!

Ingredients:

• For the Pumpkin Gnocchi:
• 1.5 lbs Pumpkin puree (canned or fresh, well-drained)
• 1 large Egg, lightly beaten
• 1/2 cup Grated Parmesan cheese, plus more for serving
• 1/2 teaspoon Ground nutmeg
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 1/2 – 2 cups All-purpose flour, plus more for dusting
• For the Spinach and Sausage Sauce:
• 1 lb Italian sausage (sweet or hot, casings removed)
• 1 large Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1/2 cup Dry white wine (optional, but recommended)
• 1 (10 oz) package Frozen spinach, thawed and squeezed dry
• 1/2 cup Heavy cream
• 1/4 cup Chicken broth
• 1/4 cup Grated Parmesan cheese
• 2 tablespoons Olive oil
• Salt and pepper to taste
• Pinch of red pepper flakes (optional)
• For Serving:
• Fresh sage leaves (optional, for garnish)
• Brown butter (optional, for drizzling)

Making the Pumpkin Gnocchi Dough

1. Prepare the Pumpkin Puree: If you’re using fresh pumpkin, roast it until tender, then puree it in a food processor or blender. Make sure to drain the puree well to remove excess moisture. Excess moisture will require more flour, resulting in tougher gnocchi. I usually place the puree in a cheesecloth-lined sieve and let it drain for at least an hour. Canned pumpkin puree works great too, just ensure it’s 100% pumpkin and not pumpkin pie filling.
2. Combine Wet Ingredients: In a large bowl, combine the pumpkin puree, beaten egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well until everything is evenly incorporated. The mixture should be relatively smooth.
3. Gradually Add Flour: This is the most crucial part. Start by adding 1 1/2 cups of flour to the pumpkin mixture. Gently mix with a wooden spoon or spatula until a dough starts to form. Be careful not to overmix. Overmixing develops the gluten in the flour, which will make the gnocchi tough.
4. Assess the Dough: The dough should be soft and slightly sticky, but not overly wet. If it’s too sticky to handle, gradually add more flour, one tablespoon at a time, until it reaches the right consistency. Remember, less flour is better than more. You want a light and airy gnocchi, not a dense and chewy one.
5. Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead it for just a minute or two, until it comes together into a smooth ball. Avoid over-kneading!
6. Rest the Dough: Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, making the gnocchi more tender. You can even let it rest for an hour or two.

Shaping and Cooking the Gnocchi

1. Divide the Dough: After the dough has rested, divide it into four equal portions. This makes it easier to work with.
2. Roll into Ropes: On a lightly floured surface, roll one portion of the dough into a long rope, about 1/2 inch in diameter. Keep the remaining portions covered to prevent them from drying out.
3. Cut into Gnocchi: Use a sharp knife or a dough scraper to cut the rope into 3/4-inch pieces. These are your gnocchi!
4. Shape (Optional): For a more traditional look, you can roll each gnocchi over the tines of a fork or a gnocchi board. This creates ridges that help the sauce cling to the gnocchi. To do this, lightly flour the fork or board. Gently press each gnocchi against the tines with your thumb and roll it down. If you don’t have a gnocchi board or don’t want to bother with shaping, you can leave them as simple little pillows. They’ll taste just as delicious!
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Don’t overcrowd the pot, or the gnocchi will stick together.
6. Watch for Floating: The gnocchi are cooked when they float to the surface. This usually takes about 2-3 minutes. Once they float, let them cook for another 30 seconds to ensure they’re heated through.
7. Remove and Drain: Use a slotted spoon to remove the cooked gnocchi from the water and transfer them to a bowl. Toss them with a little olive oil to prevent them from sticking together.

Preparing the Spinach and Sausage Sauce

1. Brown the Sausage: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
2. Sauté the Onion and Garlic: Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Deglaze with Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This adds a lot of flavor to the sauce. Let the wine simmer for a few minutes, until it’s reduced by half.
4. Add Spinach and Cream: Stir in the thawed and squeezed dry spinach, heavy cream, and chicken broth. Bring the sauce to a simmer and cook for 5-7 minutes, until it has thickened slightly.
5. Season to Taste: Stir in the Parmesan cheese, salt, pepper, and red pepper flakes (if using). Taste the sauce and adjust the seasoning as needed.

Combining Gnocchi and Sauce

1. Add Gnocchi to Sauce: Gently add the cooked gnocchi to the skillet with the sauce. Toss to coat the gnocchi evenly.
2. Simmer Together: Let the gnocchi and sauce simmer together for a few minutes, allowing the flavors to meld.
3. Serve Immediately: Serve the pumpkin gnocchi with spinach and sausage sauce immediately. Garnish with fresh sage leaves (if using) and a drizzle of brown butter (if using). Sprinkle with extra Parmesan cheese, if desired.

Conclusion:

This Pumpkin Gnocchi with Spinach and Sausage is more than just a meal; it’s an experience. The creamy pumpkin sauce, the pillowy gnocchi, the savory sausage, and the vibrant spinach all come together in a symphony of flavors and textures that will leave you craving more. It’s the perfect dish for a cozy autumn evening, a special occasion, or simply when you want to treat yourself to something truly delicious. I truly believe this recipe is a must-try for anyone who loves Italian food or is looking for a comforting and satisfying meal.

But don’t just take my word for it! The beauty of this recipe lies in its versatility. Feel free to experiment with different types of sausage – Italian sweet, hot, or even chicken sausage would work beautifully. For a vegetarian option, you can easily omit the sausage altogether and add more vegetables like mushrooms, bell peppers, or zucchini. If you’re feeling adventurous, try adding a pinch of nutmeg or cinnamon to the pumpkin sauce for an extra layer of warmth and spice.

Serving Suggestions and Variations

For a complete meal, serve this pumpkin gnocchi with a simple side salad and some crusty bread for soaking up all that delicious sauce. A sprinkle of grated Parmesan cheese or a dollop of ricotta cheese on top adds a touch of richness and elegance. If you’re looking to elevate the presentation, consider serving the gnocchi in individual bowls or ramekins.

Here are a few more ideas to get your creative juices flowing:

* Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat.
* Creamy Dream: Stir in a tablespoon or two of mascarpone cheese at the end for an extra creamy and decadent sauce.
* Nutty Delight: Toast some chopped walnuts or pecans and sprinkle them on top for added texture and flavor.
* Wine Pairing: A crisp Pinot Grigio or a light-bodied Chianti would be a perfect complement to this dish.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and impressive, easy enough for a weeknight meal but special enough for a dinner party. The combination of sweet pumpkin, savory sausage, and earthy spinach is simply irresistible.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. And most importantly, don’t be afraid to make it your own. Experiment with different flavors and ingredients until you find the perfect combination that suits your taste.

Once you’ve tried this recipe, I would absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavors? Did your family and friends enjoy it? Share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking, and I can’t wait to see what you create! Let me know if you have any questions, and I’ll be happy to help. Enjoy your delicious, homemade pumpkin gnocchi!

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