Creamy Pumpkin Gnocchi
16 oz shelf stable gnocchi
10 oz chorizo
1 tbsp butter
4 garlic cloves, finely chopped
1 tbsp sage leaves, chopped
1/4 cup heavy cream
1/3 cup chicken broth
1 cup pumpkin puree
1/2 cup heavy cream
2/3 cups baby spinach
1/3 cup grated parmesan
Salt and pepper
In a large pot of boiling salted water, cook gnocchi according to package instructions. Drain, set aside.
Heat a medium/large skillet over mideum-high heat.
Chop the chorizo and fry it until it starts releasing its fat.
once the chorizo is seared and cooked through, remove from the pan and drain fat.
Reduce heat to medium, add the butter, garlic and sage. Cook for around 1 minute or until fragrant.
Whisk in broth, heavy cream and pumpkin puree; season with salt and pepper.
Bring to a simmer, stirring occasionally, until slightly thickened.
Add the parmesan and cook for 2 minutes.
Add the chorizo back to the sauce, along with the gnocchi and baby spinach.
Season with salt and pepper and cook for a couple of minutes until spinach wilts.
Serve warm and top with fresh sage leaves and parmesan.
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