🍂 Creamy Pumpkin Gnocchi with Spinach and Italian Sausage

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Savor fall’s coziest flavors in every bite—pillowy gnocchi coated in velvety pumpkin cream, with savory Italian sausage and vibrant spinach.

A Cozy Hug in a Bowl 🍁

There’s something about a bowl of creamy pumpkin gnocchi that feels like a warm hug on a chilly day. The comforting aroma of simmering sausage, garlic, and sage fills the kitchen like a memory you didn’t know you missed.

I remember the first time I tossed pumpkin puree into a cream sauce—it wasn’t fancy, but it turned out to be one of the richest, most comforting meals I’d ever made. Paired with gnocchi, spinach, and crumbles of browned Italian sausage, this dish quickly became a fall favorite in my home.

Whether you’re hosting a dinner party or just craving a weeknight indulgence, this pumpkin gnocchi recipe brings together elegance and ease—with flavors that sing of autumn.

🍴 Key Ingredients (And Why They Matter)

Potato Gnocchi
These soft, chewy dumplings are the perfect base to soak up the creamy pumpkin sauce. You can use fresh, frozen, or shelf-stable gnocchi for convenience—just cook until they float!

Pumpkin Puree
Rich and subtly sweet, pumpkin adds silky texture and autumn flavor. Make sure to use 100% pure pumpkin (not pumpkin pie filling). You can also roast and puree your own if you’re feeling fancy!

Italian Sausage
Crumbled and browned, it brings bold, savory flavor with a hint of spice. You can use mild or hot sausage based on your preference—or opt for chicken sausage for a lighter twist.

Fresh Spinach
A handful of spinach brightens the dish with color and adds a nutrient boost. It wilts beautifully into the hot sauce, making the dish both hearty and balanced.

Heavy Cream
The key to a velvety, rich sauce. For a lighter option, swap with half-and-half or full-fat coconut milk.

Parmesan Cheese
Finely grated Parmesan adds salty depth and helps thicken the sauce. Stir some in and save a little for garnish.

Garlic + Onion + Sage
This trifecta infuses the sauce with aromatic, cozy notes. Sage in particular plays beautifully with pumpkin and sausage.

👩‍🍳 Step-by-Step Instructions

1. Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top—about 2–3 minutes. Drain and set aside.

2. Brown the Sausage
In a large skillet over medium heat, add a drizzle of olive oil. Add the Italian sausage, breaking it up with a spatula, and cook until browned and fully cooked. Remove from pan and set aside.

3. Sauté Aromatics
In the same skillet, add diced onion and a bit more oil if needed. Cook until soft and translucent, about 3 minutes. Add minced garlic and chopped sage, and sauté for another minute until fragrant.

4. Make the Pumpkin Cream Sauce
Reduce heat to low and stir in the pumpkin puree and heavy cream. Whisk until smooth, then season with salt, pepper, and a pinch of nutmeg. Let it simmer gently for 5 minutes.

5. Combine and Wilt Spinach
Return the sausage to the skillet. Stir in fresh spinach and let it wilt into the sauce. Then add the cooked gnocchi and toss everything to coat. Finish with grated Parmesan and a splash of reserved pasta water if needed to loosen the sauce.

6. Taste and Adjust
Before serving, taste the sauce and adjust seasoning if needed. A pinch more salt or a little more cheese might be just right.

🍷 Serving Suggestions

Serve your creamy pumpkin gnocchi in shallow bowls, garnished with extra Parmesan and a sprinkle of fresh sage or chili flakes for contrast.

Great pairings include:

A crisp arugula salad with lemon vinaigrette
Warm garlic bread or herbed focaccia
A glass of chilled white wine like Pinot Grigio or a dry cider

For extra crunch, top with toasted walnuts or pepitas!

🧊 Storage & Reheating Tips

Refrigeration

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium-low heat with a splash of cream or milk to loosen the sauce.

Freezing

Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating. The sauce may separate slightly—just stir well while reheating and add a little cream to bring it back together.

💬 Final Thought

Creamy pumpkin gnocchi with spinach and Italian sausage isn’t just dinner—it’s a cozy fall experience in a bowl. Rich, flavorful, and surprisingly simple to make, this dish is perfect for sharing or savoring solo with your favorite blanket and a movie.

Give it a try and make it your own—add mushrooms, use kale instead of spinach, or spice it up with red pepper flakes. Leave a comment below with your twist or tag me on social media with your version. 🍂🥄

FAQ

Can I make this vegetarian?

Absolutely! Skip the sausage and add sautéed mushrooms, chickpeas, or roasted butternut squash for a hearty veg version.

What can I use instead of heavy cream?

Try half-and-half, full-fat coconut milk, or even a cashew cream if you want a dairy-free alternative.

Will store-bought gnocchi work?

Yes! Shelf-stable or refrigerated gnocchi both work perfectly. Just cook according to the package instructions.

Can I use frozen spinach?

You can—thaw it first and squeeze out excess moisture before adding it to the sauce.