Pumpkin Chorizo Gnocchi with Spinach

AIMEE JACKSON’S PUMPKIN CHORIZO GNOCCHI WITH SPINACH

  • 1 lb. package chorizo (I love the Publix brand chorizo, most)

  • olive oil

  • 1 box frozen spinach (fresh can be used, as well)

  • 1 small onion, diced

  • 3 cloves of garlic, minced

  • 1 cup of white wine (I used Sauvignon Blanc)

  • 1 cup canned pumpkin

  • 1 cup chicken broth

  • 1 package gnocchi

  • 1/2 to 1 cup freshly grated Parmesan cheese

  • cayenne pepper (to taste)

  • salt and pepper (to taste)

Directions:

In a large pot, heat olive oil. Remove casings from chorizo and cut Into small pieces, toss into the pot. (Smaller pieces cook faster, so this is great for a weeknight dinner). Cook the chorizo, then drain and rinse the chorizo to remove excess grease. Keep the chorizo in a colander and set aside.

Add diced onion to the pot and cook until translucent, then add the frozen spinach. Break the spinach with a wooden spoon, and continue stirring until the spinach is no longer frozen and cooks with the onion. Add the garlic and cook for a minute, then add the white wine to deglaze the pan. Now add the pumpkin, chicken broth and gnocchi to the pot and stir to break apart the gnocchi. At this point, I added the chorizo, cayenne pepper and black pepper (I did not add salt because there was enough for us with the chorizo and Parmesan).

Cover and cook for about 5 to 7 minutes, stirring once or twice. Add the parmesan cheese just before serving, and stir really well.

Top each plate with a bit more parmesan cheese and enjoy!


It’s pumpkin season. I know. Many of you are rolling your eyes because you’re so over everything pumpkin. But Terry and I both love it, so I try to cook with it when I can. Besides, I married a man who let me put our Christmas tree up on October 4th, so this just proves I also embrace pumpkin season!

Michala and her best friend from childhood still talk about the pumpkin spice waffles I made for them when they were growing up. In fact, Michala asked me just today if I would make pumpkin waffles on our trip next week. “Never mind,” she texted. “The resort won’t have a waffle maker.” I responded, “I just got it and packed it!”

Pumpkin is an excellent source of potassium, as well as having calcium, vitamins E, C and B, so pumpkin is not only delicious, but it is good for you.

The pumpkin and spinach in this dish make me feel less guilty about the chorizo. : )

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