Pumpkin Gnocchi with Spinach and Sausage: A Cozy Fall Favorite

When the leaves turn golden and the evenings get chillier, there’s nothing like a bowl of creamy pumpkin gnocchi with spinach and sausage to bring warmth and comfort to your table. This hearty dish is the epitome of fall flavor — combining pillowy gnocchi, rich pumpkin puree, tender spinach, and spicy Italian sausage, all coated in a luscious cream sauce infused with sage and thyme.

Aside from being delicious, this meal is quick to prepare and makes the most of seasonal ingredients. Even better, it can be made in just one pan, saving you time on cleanup and leaving you more room to savor the flavors. Curious about the health perks of adding pumpkin to your meals? Learn more about the health benefits of pumpkin to appreciate just how nutritious this comfort food can be.

If you’re feeling ambitious and want to take things to the next level, you can even try your hand at making gnocchi from scratch. Here’s a helpful guide on how to make homemade gnocchi that walks you through the steps like a pro — though the store-bought kind works wonderfully for this recipe.

What You’ll Need: Key Ingredients

Let’s take a closer look at the stars of this dish:

• Potato Gnocchi: Use shelf-stable, refrigerated, or even fresh homemade gnocchi.
• Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling.
• Italian Sausage: Choose between spicy, sweet, or mild. Learn more about the different types of Italian sausage to select what suits your taste.
• Fresh Spinach: Adds color, texture, and nutrients.
• Heavy Cream: Creates that velvety sauce texture.
• Chicken Broth: Helps thin out the sauce while adding umami.
• Garlic, Thyme, Sage: Fresh herbs elevate the flavor beautifully.
• Red Pepper Flakes: Optional, for a little heat.

How to Make Pumpkin Gnocchi with Spinach and Sausage

Here’s a simple step-by-step breakdown:

1. Brown the Sausage
   Heat olive oil in a large skillet. Remove the sausage from its casing and cook until browned. Drain any excess fat.
2. Add Gnocchi and Liquids
   To the same pan, add uncooked gnocchi, heavy cream, and chicken broth. Bring to a boil, then reduce to a simmer. Let it cook for about 5 minutes, stirring occasionally.
3. Incorporate Pumpkin and Garlic
   Stir in pumpkin puree and minced garlic. Mix well to blend everything together.
4. Add Spinach and Simmer
   Toss in fresh spinach. Let it wilt down into the sauce. This will take about 3–4 minutes.
5. Season and Finish
   Add chopped sage, thyme, salt, pepper, and red pepper flakes to taste. Stir thoroughly and simmer until the sauce thickens.
6. Garnish and Serve
   Top with freshly grated Parmesan cheese, additional herbs, or red pepper flakes.

Why This Dish Works

• Quick: Ready in under 30 minutes
• Balanced: Protein, veggies, and carbs all in one dish
• One-Pan Wonder: Fewer dishes to wash
• Seasonal: Celebrates the flavors of fall
• Flexible: Easy to adapt for dietary preferences

Cooking Tips and Variations

• Gluten-Free: Use certified gluten-free gnocchi.
• Dairy-Free: Substitute heavy cream with unsweetened coconut milk or cashew cream.
• Vegetarian Version: Skip the sausage or replace it with plant-based sausage or mushrooms.
• Greens Swap: Try kale or arugula if you’re out of spinach.
• Herb Enhancements: Don’t skip the fresh thyme and sage — they’re key to that cozy flavor.

Serving Suggestions

Make it a full meal with these pairing ideas:

• Salads
  • Arugula and apple salad with balsamic vinaigrette
  • Spinach salad with goat cheese, cranberries, and toasted pecans
• Bread
  • Warm garlic bread
  • Crusty sourdough
  • Olive focaccia
• Wine Pairing
  • Dry white wine like Pinot Grigio
  • Light red like Pinot Noir

Storage and Reheating Tips

This dish keeps well and is great for meal prep.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
• Microwave: Add a splash of cream or milk when reheating to loosen the sauce.
• Stovetop: Reheat slowly on low-medium heat, stirring occasionally.

Common Mistakes to Avoid

• Overcooking the Gnocchi: Leads to mushy texture.
• Using Pumpkin Pie Filling: It’s sweetened and spiced — not the same!
• Not Stirring Enough: The gnocchi can stick if left unattended.
• Too Much Cream: Start light — it thickens as it cooks.

Nutrition Snapshot (Per Serving)

• Calories: ~682
• Carbohydrates: High due to gnocchi
• Protein: Balanced with sausage
• Fat: From cream and sausage
• Fiber: From spinach and pumpkin

Looking to reduce calories? Use half-and-half instead of cream and opt for chicken or turkey sausage.

FAQs

What is gnocchi made of?
Traditional gnocchi is made from a mix of potatoes, flour, and eggs. Some store-bought versions also contain starches or seasonings.

Do I need to boil the gnocchi first?
Nope! In this recipe, you cook the uncooked gnocchi directly in the sauce, which helps thicken it beautifully.

Can I use frozen spinach?
Yes, just be sure to thaw and drain it well before adding to avoid watering down the sauce.

Is there a vegetarian version?
Yes! Skip the sausage or use a plant-based version. You could also add mushrooms for a meaty texture.

What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is pure pumpkin, while pumpkin pie filling includes added sugar and spices. Only use puree in savory dishes like this.

Can I use another type of meat?
Absolutely. Chicken sausage, turkey sausage, or even ground beef can work as long as they’re seasoned well.

Final Thoughts

If you’re looking for a fall-inspired meal that’s as easy as it is indulgent, this Pumpkin Gnocchi with Spinach and Sausage is the perfect pick. It’s ideal for cozy dinners, impressing guests, or simply enjoying a quiet night in with a big bowl of seasonal comfort food. Try it once, and you’ll be making it all season long.