Bring the comforting taste of fall to your next meal with this quick, easy Creamy Pumpkin Gnocchi recipe! The creamy sauce pairs well with the buttery flavor of our Wagyu Steak Tips. Made to serve 4, this is perfect for a cozy, fall date night.
INGREDIENTS:
- 1 lb. Wagyu Steak Tips
- 1 tbsp olive oil
- 10 oz potato gnocchi
- 1 cup heavy cream
- 1/3 cup chicken broth
- 1 cup pumpkin puree
- 3 garlic cloves (minced)
- 4 oz spinach
- 2 tbsp sage (chopped)
- 2 tbsp thyme
- Salt and pepper (to taste)
DIRECTIONS:
- Heat olive oil in a large sauté pan over medium heat.
- Add Wagyu Steak Tips to the pan and cook for 2-3 minutes on one side without turning. Once time is up, flip to other side and repeat. Drain all liquid that is in the pan.
- In the same pan with the Wagyu Steak Tips, add the heavy cream and chicken stock. Bring to a boil on medium heat and stir, ensuring everything is mixed well. Cover with lid and allow the sauce to boil. In a separate pot, boil the potato gnocchi with salted water for 5 minutes.
- Once time has concluded, add the potato gnocchi as well as the pumpkin puree and garlic to the same pan. Stir until thoroughly blended.
- Add spinach after mixing everything and reduce heat to low-medium. Continue stirring until everything is blended and let spinach cook until wilted, about 3 minutes.
- Check to make sure the gnocchi are cooked through, garlic is cooked to how you like it, sauce is thickened. If all these things are done, your dish is ready to remove from heat. Feel free to cook longer if you like a thicker sauce.
- Stir in half of the sage and half of the thyme. Season with salt and pepper.
- When serving, top with remaining sage and thyme. Enjoy!