Pumpkin Gnocchi Spinach Sausage: A Delicious Fall Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs pumpkin puree (fresh or canned, unsweetened)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2–2.5 cups all-purpose flour
- 1 lb Italian sausage (casings removed)
- 1 large onion, chopped
- 5 oz baby spinach
- 1/2 cup chicken broth
- Olive oil for cooking
- Instructions:
Instructions
- Preheat your oven to 400°F (200°C) if using fresh pumpkin. Roast until tender.
- In a bowl, mix pumpkin puree, egg, Parmesan cheese, nutmeg, salt, and pepper until smooth.
- Gradually add flour until a shaggy dough forms; knead lightly until soft.
- Roll dough into ropes and cut into gnocchi pieces.
- Boil salted water; cook gnocchi until they float (about 2–3 minutes).
- In a skillet, heat olive oil and sauté sausage until browned; add onion and garlic until softened.
- Stir in spinach and chicken broth; simmer to thicken sauce.
- Toss cooked gnocchi in the sauce; serve immediately garnished with Parmesan.
- Helpful Notes:
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg