Creamy Pumpkin Gnocchi with Spinach & Italian Sausage

Ingredients

• For Serving: BUBBL’R Twisted Elix’r
• 1 lb. Ground Italian Sausage
• ¼ cup Fresh Sage, chopped
• 16 oz. Potato Gnocchi
• 1 cup Whole Milk
• 1 cup Pumpkin Puree
• 1 cup Chicken Broth
• ½ cup Heavy Cream
• 2-3 cups Baby Spinach
• ½ cup Aged White Cheddar, grated
• Salt & Black Pepper to taste
• Grated Parmesan for garnishing

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Instructions

1. Cook the Sausage:

   • Roll the ground Italian sausage into 1-2 tablespoon-sized balls.
   • Add them to a large skillet over medium-high heat, searing for 2-3 minutes on each side. If they’re not fully cooked, transfer them to a baking pan and bake at 350°F for 8-10 minutes to ensure they’re cooked through.

2. Sauté the Gnocchi and Sage:

   • While the sausage is cooking, add the chopped sage and gnocchi to the skillet with the sausage oils.
   • Sauté for 2-3 minutes, allowing the sage to become fragrant.

3. Make the Sauce:

   • Add the whole milk, heavy cream, and pumpkin puree to the skillet. Stir everything until smooth.
   • Season with salt and black pepper to taste.
   • Let the mixture simmer for 6-8 minutes, allowing it to slightly thicken.

4. Finish the Dish:

   • Add the chicken broth, spinach, grated cheddar, and the cooked meatballs to the skillet. Stir everything to combine.
   • If the sauce is too thick, add more broth to reach your desired consistency.
   • Simmer to the desired thickness, allowing the flavors to meld together.

5. Serve:

   • Serve the dish warm with a sprinkle of freshly grated Parmesan and enjoy it alongside a refreshing BUBBL’R Twisted Elix’r.