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Pumpkin and Sausage Gnocchi
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Pumpkin and Sausage Gnocchi

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.
Course Lunch & Dinner
Cuisine Italian-American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 520kcal

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.