If you’re craving something that feels like a warm hug on a chilly evening, this Pumpkin and Sausage Gnocchi recipe is exactly what you need. It’s a delicious mix of pillowy gnocchi, savory sausage, and creamy pumpkin sauce that comes together in under 30 minutes.
I first stumbled on this recipe on a crisp autumn weekend when I wanted something both hearty and a little different from the usual pasta dishes.
The combination of sweet pumpkin and spicy sausage sounded intriguing, and after my first bite, I was hooked.
It’s a surprisingly simple recipe that feels fancy, perfect for those nights when you want something homey but a bit special.
Why You’ll Love This
- Rich and Balanced Flavors: The sweet, creamy pumpkin sauce pairs perfectly with the savory, slightly spicy sausage, creating a flavor harmony that feels indulgent without being overwhelming. Every bite has just the right balance of sweet and salty.
- Quick and Easy to Make: This dish comes together in less than 30 minutes, making it perfect for busy weeknights or last-minute dinner plans. No need for complicated prep—just sauté, simmer, and toss.
- Comforting Texture: The gnocchi is soft and pillowy, soaking up the luscious pumpkin sauce beautifully. The sausage adds a satisfying bite, giving the dish a wonderful texture contrast.
- Versatile and Family-Friendly: This recipe can easily be adjusted to suit dietary needs, swapped with different sausages, or even made vegetarian by replacing the sausage with mushrooms or plant-based protein. Kids and adults alike will enjoy this cozy dish.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Cuisine Type: Italian-American comfort food
- Servings: 4
- Estimated Cost: Moderate
Equipment Needed:
- Large skillet or sauté pan
- Medium pot (for boiling gnocchi)
- Wooden spoon or spatula
- Measuring cups and spoons
- Strainer or slotted spoon
Ingredients
- 1 package (about 16 oz) potato gnocchi (fresh or frozen)
- 12 oz Italian sausage (mild or spicy, casing removed)
- 1 cup pumpkin puree (canned or fresh cooked)
- 1/2 cup heavy cream or half-and-half (for creamier sauce)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg (optional, adds warmth)
- 1/2 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish (optional)
Notes:
- For a lighter option, substitute cream with milk or a plant-based alternative.
- Pumpkin puree can be swapped with butternut squash puree for a slightly different flavor.
- Use mild or spicy sausage depending on your heat preference.
Step-by-Step Instructions
- Cook the Gnocchi: Bring a medium pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually about 2-3 minutes. Use a slotted spoon to transfer the gnocchi to a bowl and set aside.
- Brown the Sausage: While the gnocchi cooks, heat olive oil or butter in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add a little more oil if needed. Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Make the Pumpkin Sauce: Stir in the pumpkin puree, heavy cream, nutmeg, and sage. Mix well and let it simmer gently for 3-5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Combine Everything: Return the browned sausage to the skillet with the pumpkin sauce. Add the cooked gnocchi and toss gently to coat everything evenly in the sauce. Warm through for 2 minutes, letting the gnocchi soak up some sauce.
- Serve and Garnish: Divide the gnocchi among plates or bowls. Sprinkle generously with grated Parmesan and chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts (per serving)
- Calories: 520
- Protein: 22g
- Carbohydrates: 45g
- Fiber: 4g
- Fat: 25g
- Sodium: 700mg
- Vitamin A: 60% DV
- Vitamin C: 4% DV
- Calcium: 15% DV
- Iron: 10% DV
Tips for Success
- Use fresh or frozen gnocchi based on what’s available, but avoid pre-packaged dried gnocchi, which can change the texture.
- Don’t overcook the gnocchi—once they float, they’re done! Overcooking can make them mushy.
- Remove sausage casing for easier crumbling and even cooking. You can also swap sausage for ground turkey or chicken for a leaner option.
- If you like a thicker sauce, reduce the cream or simmer the sauce a bit longer before adding the gnocchi.
Common Questions
Can I make this vegetarian?
Yes! Replace the sausage with sautéed mushrooms, tempeh, or your favorite plant-based protein. Add extra herbs like thyme or rosemary for depth.
What if I don’t have fresh sage?
Dried sage works perfectly here. Just use about a teaspoon instead of a tablespoon of fresh.
How long do leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of cream or water to loosen the sauce.
Can I freeze this dish?
It’s best to freeze the cooked sausage and pumpkin sauce separately from the gnocchi. Gnocchi texture can change after freezing. When ready to eat, thaw and combine gently.
Serving and Pairing Suggestions
This Pumpkin and Sausage Gnocchi is a satisfying main course on its own but pairs beautifully with a simple green salad tossed in a tangy vinaigrette. For drinks, a chilled glass of white wine like Pinot Grigio or a light red like Beaujolais complements the creamy pumpkin sauce wonderfully. Add some crusty garlic bread to soak up any extra sauce, and you have a well-rounded, cozy meal.
Pumpkin and Sausage Gnocchi
Ingredients
- 1 package about 16 oz potato gnocchi (fresh or frozen)
- 12 oz Italian sausage mild or spicy, casing removed
- 1 cup pumpkin puree canned or fresh cooked
- ½ cup heavy cream or half-and-half for creamier sauce
- 1 small onion finely chopped
- 2 cloves garlic minced
- ¼ teaspoon ground nutmeg optional, adds warmth
- ½ teaspoon dried sage or 1 tablespoon fresh sage chopped
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley chopped, for garnish (optional)
Instructions
- Cook the Gnocchi: Bring a medium pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually about 2-3 minutes. Use a slotted spoon to transfer the gnocchi to a bowl and set aside.
- Brown the Sausage: While the gnocchi cooks, heat olive oil or butter in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add a little more oil if needed. Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Make the Pumpkin Sauce: Stir in the pumpkin puree, heavy cream, nutmeg, and sage. Mix well and let it simmer gently for 3-5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Combine Everything: Return the browned sausage to the skillet with the pumpkin sauce. Add the cooked gnocchi and toss gently to coat everything evenly in the sauce. Warm through for 2 minutes, letting the gnocchi soak up some sauce.
- Serve and Garnish: Divide the gnocchi among plates or bowls. Sprinkle generously with grated Parmesan and chopped parsley if desired. Serve hot and enjoy!
Notes
- Use fresh or frozen gnocchi based on what’s available, but avoid pre-packaged dried gnocchi, which can change the texture.
- Don’t overcook the gnocchi—once they float, they’re done! Overcooking can make them mushy.
- Remove sausage casing for easier crumbling and even cooking. You can also swap sausage for ground turkey or chicken for a leaner option.
- If you like a thicker sauce, reduce the cream or simmer the sauce a bit longer before adding the gnocchi.
Give this recipe a try next time you want a comforting yet unique dinner. It’s perfect for chilly evenings, a casual weekend meal, or whenever pumpkin cravings hit.
Thanks for letting me share this delicious dish with you.
I hope it finds a special place in your kitchen just like it did in mine!
Enjoy every bite.
