Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin Gnocchi with Spinach and Sausage Recipe tastes cozy, savory, a little sweet, and totally like fall in a bowl, and it works perfectly for busy weeknights or lazy Sunday dinners in about 40 minutes. This recipe fits anyone who wants comfort food that still sneaks in veggies and feels a bit special without restaurant-level effort. I tested this on my own picky family, and they scraped the pan so clean I thought about framing it.

Why You Should Try This Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin gnocchi with spinach and sausage hits that sweet spot between rich and light. The pumpkin keeps the gnocchi tender and slightly sweet, while the sausage, garlic, and Parmesan bring all the savory flavor.

You cook everything in one big skillet, so cleanup stays simple. The recipe uses pantry ingredients like canned pumpkin and shelf-stable gnocchi, so you can keep everything on hand for last-minute dinners.

“This Pumpkin Gnocchi with Spinach and Sausage Recipe tastes like a cozy fall restaurant meal that magically happens in one pan at home. ★★★★★”

Ingredients You’ll Need

Gnocchi and Pumpkin

• 1 pound shelf-stable potato gnocchi
  • You can use refrigerated or frozen gnocchi instead. Just follow package cooking times and drain well.
• 1 cup canned pumpkin puree
  • Use 100% pumpkin, not pumpkin pie filling with sugar and spices. I like Libby’s or the store brand with only pumpkin in the ingredients.

Sausage and Veggies

• 1 pound Italian sausage, casings removed
  • Use mild for a family-friendly version or hot if you like a little kick. Chicken sausage works too, but brown it well for flavor.
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups fresh baby spinach, loosely packed
  • Frozen spinach works in a pinch. Thaw it and squeeze out as much water as possible.

Sauce Ingredients

• 1 cup chicken broth
  • Use low sodium so you control the salt. Vegetable broth works for a lighter flavor.
• 1 cup heavy cream
  • Half-and-half works, but the sauce turns slightly thinner.
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon dried sage or 4 fresh sage leaves, finely chopped
• ¼ teaspoon crushed red pepper flakes (optional, for heat)
• ½ cup freshly grated Parmesan cheese, plus extra for serving

Pantry Shortcuts & Substitutions

• Use pre-chopped onion and pre-minced garlic from the produce section if you want to save time.
• Use pre-washed baby spinach so you skip rinsing and trimming.
• Use pre-shredded Parmesan in a pinch, but grate your own if you want the smoothest sauce.

Equipment List

• Large nonstick or stainless steel skillet, 12 inches or larger
• Large pot for boiling gnocchi
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Microplane or box grater for Parmesan

Tips & Tricks

• Brown the sausage deeply so you build flavor and little browned bits on the bottom of the pan.
• Salt the gnocchi water generously so the gnocchi tastes seasoned before it hits the sauce.
• Reserve a cup of pasta water before you drain the gnocchi so you can thin the sauce if it thickens too much.
• Use room temperature cream to reduce the chance of curdling when it hits the hot pan.
• Add the spinach at the end so it stays bright and just wilts instead of turning dull and overcooked.
• Taste the sauce after you add Parmesan before you add more salt, since the cheese adds saltiness.
• Stir gently once you add the gnocchi so you keep the dumplings intact and tender.
• Let the skillet sit off the heat for a couple of minutes before serving so the sauce thickens slightly and clings to the gnocchi.

How to Make Pumpkin Gnocchi with Spinach and Sausage Recipe

Step 1: Boil the Gnocchi

1. Fill a large pot with water and bring it to a boil over high heat.
2. Salt the water generously so it tastes like the sea.
3. Add the gnocchi and cook according to package directions until the gnocchi float and feel tender.
4. Scoop out 1 cup of the cooking water and set it aside, then drain the gnocchi and set them aside.

Step 2: Brown the Sausage

1. While the water heats, place a large skillet over medium-high heat.
2. Add the sausage and break it into small crumbles with a wooden spoon.
3. Cook the sausage until it browns and no pink remains, about 6 to 8 minutes.
4. If the sausage releases a lot of fat, spoon off some, but leave about 1 tablespoon in the pan for flavor.

Step 3: Cook the Onion and Garlic

1. Add the diced onion to the skillet with the sausage.
2. Stir and cook until the onion softens and turns translucent, about 3 to 4 minutes.
3. Add the minced garlic and cook 30 to 60 seconds until it smells fragrant.
4. Scrape the bottom of the pan as you stir so you pull up the browned bits into the onion and sausage.

Step 4: Build the Pumpkin Sauce

1. Reduce the heat to medium.
2. Stir in the canned pumpkin puree and mix it well with the sausage and onion.
3. Pour in the chicken broth and stir until the mixture looks smooth and slightly loose.
4. Add the heavy cream and stir again until everything combines into a silky orange sauce.

Step 5: Season the Sauce

1. Add the salt, black pepper, dried or fresh sage, and crushed red pepper flakes if you use them.
2. Stir and let the sauce bubble gently for 3 to 5 minutes so it thickens slightly.
3. Sprinkle in the grated Parmesan cheese and stir until it melts into the sauce.
4. Taste and adjust the seasoning with more salt or pepper if you want.

Step 6: Add Spinach and Gnocchi

1. Add the fresh spinach to the skillet.
2. Stir gently until the spinach wilts into the sauce, about 1 to 2 minutes.
3. Add the cooked gnocchi to the skillet and toss gently to coat every piece in the pumpkin sausage sauce.
4. If the sauce looks too thick, add a splash of the reserved gnocchi water until it reaches your favorite consistency.

Step 7: Finish and Serve

1. Turn off the heat and let the skillet sit for 2 to 3 minutes so the sauce thickens slightly and hugs the gnocchi.
2. Taste one more time and adjust seasoning if needed.
3. Serve the pumpkin gnocchi with spinach and sausage hot, topped with extra Parmesan and a little black pepper.
4. Garnish with a few extra chopped sage leaves if you want a fancy touch.

What to Serve with Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin gnocchi with spinach and sausage tastes rich and cozy, so pair it with something fresh and simple. A crisp green salad with lemony dressing or a basic mixed salad with cucumbers and tomatoes balances the creamy sauce. Warm garlic bread or a simple toasted baguette works great to scoop up extra sauce. Serve it with sparkling water, flavored seltzer, or a light herbal iced tea to keep the meal kid friendly and refreshing.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Add a splash of broth or milk before reheating to loosen the sauce.
• Reheat gently on the stovetop over low to medium heat, stirring often, until hot.
• Reheat in the microwave in short bursts, stirring between each, so the sauce stays creamy.
• Freeze leftovers for up to 2 months in a freezer-safe container, then thaw overnight in the fridge before reheating.

Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin Gnocchi with Spinach and Sausage is a cozy, savory, slightly sweet fall dinner made in one skillet in about 40 minutes.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Drinner

Cuisine: American

Ingredients

  

• 1 pound shelf-stable potato gnocchi
• 1 cup canned pumpkin puree (100% pumpkin, not pie filling)

• 1 pound Italian sausage, casings removed
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups fresh baby spinach, loosely packed

• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage or 4 fresh sage leaves, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Instructions

 

1. Fill a large pot with water and bring it to a boil over high heat.
2. Salt the water generously so it tastes like the sea.
3. Add the gnocchi and cook according to package directions until the gnocchi float and feel tender.
4. Scoop out 1 cup of the cooking water and set it aside, then drain the gnocchi and set them aside.

1. While the water heats, place a large skillet over medium-high heat.
2. Add the sausage and break it into small crumbles with a wooden spoon.
3. Cook the sausage until it browns and no pink remains, about 6 to 8 minutes.
4. If the sausage releases a lot of fat, spoon off some, but leave about 1 tablespoon in the pan for flavor.

1. Add the diced onion to the skillet with the sausage.
2. Stir and cook until the onion softens and turns translucent, about 3 to 4 minutes.
3. Add the minced garlic and cook 30 to 60 seconds until it smells fragrant.
4. Scrape the bottom of the pan as you stir so you pull up the browned bits into the onion and sausage.

1. Reduce the heat to medium.
2. Stir in the canned pumpkin puree and mix it well with the sausage and onion.
3. Pour in the chicken broth and stir until the mixture looks smooth and slightly loose.
4. Add the heavy cream and stir again until everything combines into a silky orange sauce.
5. Add the salt, black pepper, dried or fresh sage, and crushed red pepper flakes if using.
6. Let the sauce bubble gently for 3 to 5 minutes so it thickens slightly.
7. Sprinkle in the grated Parmesan cheese and stir until it melts into the sauce, then taste and adjust seasoning with more salt or pepper if desired.

1. Add the fresh spinach to the skillet and stir gently until the spinach wilts into the sauce, about 1 to 2 minutes.
2. Add the cooked gnocchi to the skillet and toss gently to coat every piece in the pumpkin sausage sauce.
3. If the sauce looks too thick, add a splash of the reserved gnocchi water until it reaches your preferred consistency.
4. Turn off the heat and let the skillet sit for 2 to 3 minutes so the sauce thickens slightly and hugs the gnocchi.
5. Serve hot, topped with extra Parmesan and a little black pepper, and garnish with extra chopped sage leaves if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 690 calories; fat 45 g; saturated fat 22 g; carbohydrates 43 g; fiber 4 g; sugars 4 g; protein 26 g; sodium 1180 mg. Values will vary based on specific ingredient brands and portion size.