Scale

1 tablespoon olive oil

12 oz Italian sausage links, casings removed (about 3 links)

10 oz potato gnocchi (shelf-stable recommended)

1 cup heavy cream

⅓ cup chicken broth

1 cup pumpkin puree (canned pumpkin, not pie filling)

3 cloves garlic, minced

4 oz fresh spinach

2 tablespoons fresh sage, chopped

2 tablespoons fresh thyme, chopped

Salt and freshly ground black pepper, to taste

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1. Heat olive oil in large skillet over medium heat. Add sausage and brown 4 minutes on one side, 2 minutes on the other. Drain excess fat.

2. Add uncooked gnocchi, cream, and broth. Stir and bring to gentle boil. Cover and cook 5 minutes until gnocchi softens.

3. Stir in pumpkin puree and garlic. Add spinach and simmer 3–4 minutes until spinach wilts and sauce thickens.

4. Remove from heat, stir in half the sage and thyme. Season with salt and pepper to taste.

5. Serve hot, topped with remaining sage and thyme for garnish.

Use shelf-stable gnocchi to avoid gumminess.

Adjust salt carefully since sausage may already be salty.

For dairy-free, sub cream with coconut or oat milk.

Vegetarian: use plant-based sausage and veggie broth.

Leftovers: refrigerate up to 3 days. Reheat gently with splash of broth or cream.

Meal prep: cook sausage and sauce ahead, add gnocchi and spinach fresh when serving.