Step 1

Heat 1 tablespoon of olive oil in a large, heavy-bottomed, and high-sided skillet over medium heat. Remove sausage from the casings and slice it.

Step 2

Add the sliced sausage to the skillet and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. Drain fat and all liquid.

Step 3

To the same skillet with seared sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with the lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.

Step 4

To the same pan with gnocchi and sausage, add pumpkin puree, and minced garlic. Stir. Add spinach. Bring the sauce to a boil on medium heat, reduce to low-medium heat, and stir everything well. Cook for about 3 or more minutes, until spinach wilts. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.

Step 5

Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.

Step 6

Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.

Step 7

When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.