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Pumpkin Gnocchi With Spinach And Sausage

Pumpkin gnocchi with spinach and sausage is an Italian-American main dish featuring tender gnocchi tossed in a creamy pumpkin sauce. Golden sausage crumbles and wilted baby spinach get simmered together with a nutmeg-and-sage finish for a cozy, creamy texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin gnocchi with spinach and sausage
  • 1 lb potato gnocchi Use store-bought or shelf-stable gnocchi; cook according to package.
  • 1 lb Italian sausage Casings removed.
  • 4 cup baby spinach Pat dry if very wet so it wilts quickly.
  • 3 clove garlic Minced.
  • 1 cup pumpkin puree Plain pumpkin puree, not pumpkin pie filling.
  • 1 cup heavy cream Use full-fat for best sauce thickness.
  • 0.5 cup parmesan Grated.
  • 0.5 cup chicken broth
  • 1 tbsp butter
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes
  • 0.1 Fresh sage Plus extra for serving if desired.
  • 0.25 cup extra parmesan For serving (shavings or additional grated).
  • Salt To taste.
  • pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Brown sausage
  1. Brown the Italian sausage in a large skillet over medium-high heat until browned, then drain excess fat and set the sausage aside.
  2. Keep the browned sausage warm while you start the sauce in the same skillet.
Make creamy pumpkin sauce
  1. Melt the butter in the same skillet over medium heat and sauté the minced garlic for 1 minute, just until fragrant.
  2. Add the pumpkin puree, heavy cream, chicken broth, parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes, stirring until smooth and slightly thickened.
Cook gnocchi and combine
  1. Cook the potato gnocchi according to package instructions, then add the gnocchi directly into the pumpkin sauce to coat.
  2. Return the sausage to the skillet and add the baby spinach, tossing until the spinach is fully wilted.
Finish and serve
  1. Season with salt and pepper to taste, then top with fresh sage and extra parmesan before serving.

Notes

For the creamiest sauce, simmer just until thickened—if it gets too tight, loosen with a splash of chicken broth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a small splash of cream or broth. Freezing isn’t recommended because gnocchi and cream can turn grainy when thawed. Dietary swap: use lactose-free heavy cream and lactose-free parmesan to keep the same creamy texture.