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With the arrival of sweater weather, a comforting bowl of pumpkin and sausage gnocchi is just what you need for a cozy dinner. This creamy pumpkin sausage gnocchi recipe is creamy, meaty, cheesy and full of incredible flavors. This easy 30-minute recipe combines the rich flavors of pumpkin and savory sausage, all wrapped up in pillowy gnocchi for a comforting meal that feels indulgent yet simple. With just one pan needed, it’s perfect for busy weeknights when you want something hearty without the fuss. Trust me, once you try it, this will become your go-to comfort food for the season!
Enjoy this creamy pumpkin sausage gnocchi if you’re in the mood for comfort food that’s both quick and easy to prepare and also really creamy and tasty.
Fans of gnocchi recipes might also enjoy this gnocchi alla sorrentina, French onion gnocchi, or sweet potato gnocchi with garlic sauce.
Why You’ll Love It
Quick and easy: You can make this creamy pumpkin gnocchi in just half an hour and it’s super-simple to make too – there are only 4 steps.
One-pot recipe: As it’s a one-pot recipe that also cuts down on the washing up!
Uses simple ingredients: You’ll be able to find all the ingredients easily at the grocery store.
Pumpkin Gnocchi with Sausage Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Gnocchi: You can usually find shelf-stable potato gnocchi in the pasta aisle. Homemade gnocchi is really good if you have time to make it.
Pumpkin puree: Ensure you buy 100% pumpkin puree which could be labeled as pure pumpkin. Don’t accidentally use pumpkin pie filling which is spiced and sweetened!
Ground sausage: Adds a meaty flavor. You can use hot Italian sausage if you prefer.
Parmesan cheese: Freshly grated is always best!
Kale: Spinach also works if that’s what you prefer.
Sage leaves: Sage is a gorgeous flavor and works so well with the pumpkin puree and sausage flavors.
Chicken broth: Chicken broth, or chicken stock, adds a delicate meaty flavor. You can use another kind.
Ground nutmeg: Adds a fragrant earthy touch of flavor.
How to Make Pumpkin Sausage Gnocchi
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the sausage: Cook the sausage in some butter and then add the shallots and garlic and cook some more.
Add more ingredients: Stir in the broth, pumpkin, seasonings, cream, cheese, and sage. Bring to a boil, add the kale and gnocchi and cook for a few more minutes.
The finishing touches: Serve immediately, garnished with more sage and/or parmesan cheese if liked.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, ensure your sausage, chicken broth and gnocchi are gluten-free. This is my favorite gluten free gnocchi.
A stronger pumpkin flavor: The pumpkin flavor in this creamy pumpkin sausage gnocchi recipe is quite subtle but you can add more if you want.
Not a sage fan? You can use fresh basil or fresh thyme instead.
Add some coconut: Swap the heavy cream for full fat coconut milk.
Go fresh or frozen: Choose from fresh or frozen gnocchi. You can even use cauliflower gnocchi.
Swap kale for spinach: If you prefer spinach, you can use that instead.
Serving Suggestions
Appetizers: Start the meal with Italian tuna potato salad.
Side dishes: Creamy pumpkin gnocchi pairs well with crusty bread or mushroom focaccia. A Caesar salad would also be good, or perhaps some roasted Brussels sprouts or asparagus.
Desserts and drinks: How about one of these fresh and fruity desserts and maybe even a spiked peach tea lemonade?
How to Store Creamy Pumpkin Gnocchi
Store: Keep leftovers for up to 3 days in the refrigerator.
Freeze: This isn’t a good dish to freeze because the sauce will separate.
Reheat: You can reheat pumpkin and sausage gnocchi in a pan on the stove or in the microwave.
Top Tips
Cooking times: Frozen gnocchi and fresh gnocchi have different cooking times, so check the packaging before cooking it in your creamy pumpkin and sausage dish.
Fresh is best: Freshly grated parmesan cheese is so much better than the pre-packaged kind, while fresh sage and fresh thyme add gorgeous subtle flavors you don’t get with the dried kind.
Perfectly minced sage: Mincing means making it as fine as you can. I like to roll up the sage leaves and cut the roll into lots of thin slivers, before rotating and doing the same in the other direction. You can also use a food processor to mince it.
Gnocchi with Creamy Pumpkin Sauce FAQs
Gnocchi is considered a type of pasta but the difference is, while most pasta is made from wheat, gnocchi is made with potatoes. Sometimes pillowy soft potato gnocchi is better than wheat pasta, depending on the dish you’re making. It’s available fresh and frozen and is simple to prepare.
You can. Swap the Italian sausage for your preferred vegetarian protein and the chicken broth for vegetable broth.
This ingredient adds a touch of earthy, warm spice appeal, pairing beautifully with the creaminess of the dish. If you aren’t a nutmeg fan, you can omit it from the pumpkin gnocchi recipe.
Creamy Pumpkin Sausage Gnocchi Recipe
Creamy Pumpkin Sausage Gnocchi
Equipment
- Skillet with Lid
Ingredients
- 1 Tablespoon unsalted butter
- 16 Ounces ground sausage, mild Italian
- 1 shallot, large, sliced
- 3 Cloves garlic, minced
- 1½ Cups chicken broth
- 1 Cup canned pumpkin puree
- 1 Teaspoon Italian seasoning
- ¼ Teaspoon ground nutmeg
- ½ Teaspoon salt, plus more to taste
- ½ Teaspoon black pepper, plus more to taste
- 1 Cup heavy whipping cream
- ½ Cup parmesan cheese, grated
- 3 fresh sage leaves, finely minced, plus more for garnish
- 3 Cups kale, tough stems removed, roughly chopped
- 16 Ounces gnocchi, uncooked
- Parmesan cheese, freshly grated, for serving
- fresh thyme, optional garnish for serving
Instructions
- Melt butter in a large skillet over medium-high heat. Add sausage and cook for 5 to 7 minutes, breaking it up with a spatula as it cooks.
- Add shallots and garlic to the skillet. Cook for 1 to 2 minutes, or until garlic is fragrant.
- Add chicken broth, pumpkin puree, Italian seasoning, nutmeg, salt, pepper, heavy cream, grated parmesan cheese, and minced sage. Bring to a boil.
- Add kale and gnocchi. Cover and cook for 3 to 5 minutes over a medium heat.
- Serve immediately, garnished with more sage and parmesan cheese.
Notes
Fresh is best: Freshly grated parmesan cheese is so much better than the pre-packaged kind, while fresh sage and fresh thyme add gorgeous subtle flavors you don’t get with the dried kind.
Perfectly minced sage: Mincing means making it as fine as you can. I like to roll up the sage leaves and cut the roll into lots of thin slivers, before rotating and doing the same in the other direction. You can also use a food processor to mince it.
Nutrition
This creamy pumpkin gnocchi with kale and sausage is a great option if you want to whip up some cozy comfort food for dinner. It’s a heavenly combination of juicy Italian sausage, sweet pumpkin puree, cream, cheese, and more. Although it’s super-easy to make, it’s also a luxurious dish that works for any occasion from a simple weeknight meal to a birthday or anniversary dinner.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Made the pumpkin gnocchi last night, and it was pure comfort food! One pan and full of flavor—such a win!
The addition of sausage was so tasty! Will make this one again.