The first time I made this Pumpkin Gnocchi, my kitchen filled with the most incredible aroma of sage butter and warm autumn spices. My husband walked in from work, took one look at that golden skillet, and declared it restaurant-worthy. These pillowy soft gnocchi swimming in creamy pumpkin sauce with crispy sausage pieces are pure fall comfort in a bowl.
My daughter, who usually eyes new foods suspiciously, tried one bite and immediately asked if this could be our new dinner tradition. When a 7-year-old requests vegetables disguised as pasta, you know you've struck gold.
Why You'll Love This Recipe
This Pumpkin Gnocchi delivers everything you want in fall gnocchi recipes - it's cozy, flavorful, and comes together faster than you'd think. You get tender potato gnocchi coated in a silky pumpkin sauce with crispy sausage, fresh spinach, and that irresistible sage butter drizzle. My sister made this for her dinner party last weekend and said three guests asked for the recipe before dessert was even served.
It's one of those savory pumpkin recipes dinners that feels fancy but uses simple ingredients. The combination of sweet pumpkin, savory sausage, and aromatic sage creates layers of flavor that make this way more interesting than regular pasta night.
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What You'll Need
Everyday ingredients come together to create something truly special. This is comfort food at its finest.
Main Ingredients
- 1 lb store-bought or homemade pumpkin gnocchi
- 8 oz Italian sausage, casings removed
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- 6-8 fresh sage leaves
- 4 tablespoons butter
- Salt and pepper to taste
- Red pepper flakes (optional)
- Chicken or vegetable broth for thinning
Optional Extras
Add sun-dried tomatoes for a tangy contrast, or toss in some mushrooms for earthiness. Crispy bacon bits work beautifully if you're not a sausage fan. A squeeze of lemon at the end brightens everything up.
Everything you need to make pumpkin gnocchi is in the card.
How to Make Pumpkin Gnocchi
Cook the Sausage
Break up your Italian sausage into bite-sized pieces in a large skillet over medium-high heat. Let it brown really well - those crispy edges add so much flavor to fall gnocchi. Once it's golden and cooked through, transfer to a plate and set aside. Don't drain all that delicious fat; leave about a tablespoon in the pan for extra flavor.
Crisp the Gnocchi
Add your gnocchi to the same skillet with a bit more butter if needed. Let them cook undisturbed for 2-3 minutes until they get golden and crispy on one side. Flip and repeat. My mom always says crispy gnocchi is the difference between good and great. Transfer them to the plate with the sausage.
Make the Pumpkin Sauce
In the same skillet, add garlic and cook until fragrant, about 30 seconds. Pour in your pumpkin puree and cream, stirring to combine. Season with salt, pepper, and a pinch of nutmeg if you like. Let it simmer for 3-4 minutes until it thickens slightly. Add the Parmesan and stir until melted and smooth. If it gets too thick, splash in some broth.
Can I use butternut squash instead of pumpkin? Absolutely! Butternut squash gnocchi recipes work beautifully with this exact same preparation. The flavor is slightly sweeter but equally delicious.
Bring It All Together
Toss the spinach into the sauce and let it wilt for a minute. Return your crispy gnocchi and sausage to the pan, gently folding everything together so each piece gets coated in that gorgeous pumpkin sauce. In a small pan, melt butter until it just starts to brown, then add sage leaves and fry until crispy. Drizzle this sage butter over everything right before serving.
Finish with Flair
Plate your gnocchi with pumpkin sauce in warm bowls, making sure everyone gets plenty of that crispy sausage and a few of those incredible sage leaves. A final sprinkle of Parmesan and cracked black pepper makes it look as good as it tastes. The contrast of textures - crispy gnocchi, silky sauce, and those crunchy sage leaves - is absolutely perfect.
Aliana's Top Tip
The secret to amazing pumpkin gnocchi recipes is getting those gnocchi properly crispy before adding them to the sauce.
Don't skip this step or you'll miss out on that incredible texture contrast.
Also, fresh sage makes a huge difference - dried just doesn't give you that same aromatic punch.
My husband insists the crispy sage butter is what makes this dish truly special, and honestly, he's not wrong.
Ingredient Substitutions & Variations
Make this vegetarian by skipping the sausage and adding mushrooms or chickpeas for protein. Use sweet potato gnocchi recipe variations if you prefer. For gluten free gnocchi, check the package or make your own. This also works beautifully as pumpkin gnocchi bake - just transfer everything to a dish, top with mozzarella, and broil until bubbly.
Storage & Reheating Instructions
Store leftover fall gnocchi in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so add a splash of cream or broth when reheating. Warm gently in a skillet over medium heat, stirring occasionally. The gnocchi won't be as crispy but will still taste incredible. This is one of those gnocchi meals that's almost as good the next day.
What to Serve With Pumpkin Gnocchi
This pumpkin gnocchi is pretty much a complete meal, but it's lovely with a simple arugula salad dressed with lemon vinaigrette. My family loves it with crusty bread to soak up that amazing sauce. It's also perfect as part of thanksgiving gnocchi spreads or autumnal dinner menus when you want something special.
FAQs About Pumpkin Gnocchi
Can I make this dairy-free?
Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. It won't be quite as rich but still delicious.
What's the best store-bought gnocchi to use?
Look for potato gnocchi in the pasta aisle or refrigerated section. Trader Joe's makes a great pumpkin gnocchi during fall that's perfect for this recipe.
How do I keep the gnocchi from getting mushy?
Don't overcook them in the boiling water if you're making from scratch, and make sure to crisp them up in the pan before adding to the sauce.
Can I make this with pumpkin ravioli instead?
Yes! The sauce works beautifully with any pumpkin pasta. Just adjust cooking times based on your pasta choice.
More Recipes You'll Love
If you're into fall gnocchi recipes and pumpkin pasta recipes, you'll want to explore more gnocchi recipes and simple fall recipes Dinners on my site. I've got plenty of savory pumpkin recipes dinners and fall dinner for kids ideas that use seasonal ingredients. My collection of pumpkin entree recipes and pumpkin main dishes will keep your autumn menu exciting all season long.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
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Pairing
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