This creamy pumpkin gnocchi is everything cozy autumn dinners are about — pillowy gnocchi bathed in a velvety pumpkin sauce, with savory Italian sausage and tender spinach tucked into every bite. It’s rich yet light enough to enjoy any night of the week, and it comes together in under 40 minutes. Trust me, this one’s a fall dinner game-changer.
Why You’ll Love This Recipe
- Cozy Fall Comfort: Creamy pumpkin sauce + gnocchi = instant autumn bliss.
- Balanced & Hearty: Sausage brings protein while spinach adds freshness and color.
- One-Pan Magic: Everything cooks in one skillet for easy cleanup.
- Quick Yet Impressive: Feels like restaurant-quality but made at home in about 35 minutes.
- Customizable: Swap sausage type, cream level, or add your favorite greens.
Creamy Pumpkin Gnocchi with Spinach & Italian Sausage
Ingredients
Equipment
Method
- Cook gnocchi according to package directions. Drain and set aside.
- In a large skillet, cook Italian sausage over medium heat until browned, breaking it into crumbles. Transfer to a plate and set aside.
- In the same skillet, heat olive oil and sauté garlic until fragrant. Stir in pumpkin purée, heavy cream, Parmesan, sage, nutmeg, salt, and pepper. Simmer for 5 minutes until slightly thickened.
- Add gnocchi, cooked sausage, and spinach to the skillet. Toss until spinach wilts and everything is coated in sauce.
- Serve hot, topped with extra Parmesan cheese if desired.
Notes
Ingredients
Gather these simple ingredients to make the ultimate fall-inspired gnocchi:
- Olive Oil: Adds a smooth base for cooking and flavor.
- Italian Chicken or Turkey Sausage: Brings hearty, savory notes; pork sausage also works.
- Onion: Adds sweetness and depth to the sauce.
- Garlic: Infuses the whole dish with irresistible aroma.
- Fresh Thyme (or dried): Adds an earthy herbal touch.
- Ground Nutmeg: Classic with pumpkin for a warm, nutty flavor.
- Red Pepper Flakes (optional): A gentle kick to balance the creaminess.
- Pumpkin Puree: The star of the show, creamy and slightly sweet.
- Chicken or Vegetable Broth: Thins the sauce while boosting flavor.
- Heavy Cream or Half-and-Half: Makes the sauce silky and luscious.
- Salt and Black Pepper: Essential seasoning to taste.
- Potato Gnocchi: Tender dumplings that cook directly in the sauce.
- Fresh Baby Spinach: Adds color, nutrients, and freshness.
- Grated Parmesan Cheese: Melts into the sauce for savory richness.
- Fresh Parsley: Brightens and freshens the finished dish.
See the recipe card below for full ingredient measurements.
How to Make the Recipe
Step 1: Brown the Sausage
Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and fully cooked, breaking it into crumbles. Transfer to a plate and set aside.
Step 2: Sauté Aromatics
In the same skillet, sauté onion and garlic for 2–3 minutes until softened and fragrant. Stir in thyme, nutmeg, and red pepper flakes.
Step 3: Make the Pumpkin Sauce
Add pumpkin puree, broth, and cream. Whisk together and bring to a gentle simmer. Season with salt and black pepper.
Step 4: Cook the Gnocchi in the Sauce
Stir gnocchi directly into the sauce and cook according to package directions (usually 3–4 minutes) until they float and soften.
Step 5: Add Sausage and Spinach
Return sausage to the skillet and stir in spinach until just wilted.
Step 6: Finish with Cheese
Add Parmesan cheese, stirring until melted and the sauce turns creamy. Garnish with fresh parsley.
Pro Tips for Making the Recipe
- Cook Gnocchi in the Sauce: This helps the dumplings absorb the pumpkin flavor.
- Use Quality Pumpkin Puree: It makes a noticeable difference in sweetness and texture.
- Don’t Overcook Spinach: Add at the very end so it stays vibrant and fresh.
- Adjust Thickness: Add a splash more broth if the sauce feels too thick.
How to Serve
- Family-Style: Serve straight from the skillet for a cozy, rustic vibe.
- Garnishes: Sprinkle extra Parmesan or toasted pine nuts for crunch.
- Pairings: Crusty bread, a simple green salad, or a glass of dry white wine make perfect companions.
Make Ahead and Storage
Storing Leftovers
Place cooled gnocchi in an airtight container and refrigerate for up to 3 days.
Freezing
This dish is best fresh, but you can freeze the cooked sauce separately (without gnocchi) for up to 2 months. Thaw overnight before reheating and adding fresh gnocchi.
Reheating
Warm leftovers gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce.
FAQs
Can I make this vegetarian?
Yes! Simply skip the sausage and use vegetable broth for a vegetarian-friendly version. You can add mushrooms or white beans for extra protein.
Can I use homemade gnocchi?
Absolutely. Homemade gnocchi works beautifully here — just cook until they float and turn tender in the sauce.
What’s the best cream substitute?
Half-and-half, coconut cream, or even evaporated milk will work for a lighter or dairy-free option.
How can I make it spicier?
Add more red pepper flakes, a pinch of cayenne, or a drizzle of chili oil before serving for extra heat.