Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin Gnocchi with Spinach and Sausage Recipe tastes cozy and savory, with tender pumpkin pillows, garlicky sausage, and creamy Parmesan sauce in every bite. It suits busy weeknights or casual dinner guests, since it comes together in about 40 minutes. I first made this on a chilly Tuesday when my kids asked for “fancy mac and cheese,” and this dish instantly joined our regular rotation.

Why Choose This Pumpkin Gnocchi with Spinach and Sausage Recipe

This recipe hits that sweet spot between comfort food and “I ate a vegetable.” The pumpkin keeps the gnocchi soft and light, while the sausage and spinach add hearty flavor and color.

You cook everything in one large skillet, which keeps cleanup easy. Store-bought shortcuts keep the process simple, but the finished dish still tastes like you cooked all afternoon.

“This Pumpkin Gnocchi with Spinach and Sausage Recipe tastes like a cozy fall hug in a bowl, and my family licked their plates clean. ★★★★★”

Ingredients You’ll Need

For the pumpkin gnocchi

• 1 cup canned pumpkin puree
  • Use 100% pumpkin, not pumpkin pie filling. I like Libby’s for consistent texture.
• 1 large egg
• 1 cup whole milk ricotta, well drained
  • Pat it dry with paper towels so the dough stays manageable.
• 1 cup finely grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 3/4 to 2 cups all purpose flour, plus more for dusting
  • Start with less flour and add more only if the dough feels sticky.

For the sausage and spinach sauce

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
  • Use mild or hot, pork or chicken, whatever your crew prefers.
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
• 1 cup low sodium chicken broth
• 1 cup heavy cream
  • Half and half works in a pinch, though the sauce turns slightly thinner.
• 4 cups fresh baby spinach, loosely packed
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon unsalted butter
• Salt and black pepper to taste

Pantry shortcuts and swaps

• Use shelf stable potato gnocchi instead of homemade pumpkin gnocchi if you feel short on time.
• Swap spinach with chopped kale or Swiss chard and cook it a bit longer.
• Use pre minced garlic and pre chopped onion from the store to save time on prep.

Equipment list

• Large mixing bowl
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Large cutting board and knife
• Large pot for boiling gnocchi
• Slotted spoon
• Large deep skillet or sauté pan
• Colander or fine mesh strainer for ricotta
• Cheese grater

Tips & Tricks

• Dry the ricotta and pumpkin with paper towels so the gnocchi dough stays soft but not sticky.
• Add flour gradually and stop when the dough feels slightly tacky but holds its shape.
• Dust your hands and work surface with flour to keep the gnocchi from sticking.
• Roll the dough into ropes about the width of your thumb for even cooking.
• Boil gnocchi in batches so they do not crowd the pot and stick together.
• Scoop gnocchi out as soon as they float so they stay tender and light.
• Brown the sausage well to build flavor before you add onion and garlic.
• Simmer the sauce gently so the cream does not break and the sauce thickens nicely.
• Add spinach at the end so it wilts but keeps a bright green color.
• Reserve a little pasta water in case you want to loosen the sauce later.

How to Make Pumpkin Gnocchi with Spinach and Sausage Recipe

Mix the pumpkin gnocchi dough

1. Add pumpkin puree, egg, drained ricotta, Parmesan, salt, pepper, and nutmeg to a large bowl.
2. Stir until the mixture looks smooth and well combined.
3. Sprinkle in 1 3/4 cups flour and fold gently until a soft dough forms.
4. Touch the dough and add a bit more flour only if it feels very sticky and refuses to hold its shape.

Shape the gnocchi

1. Lightly flour your work surface and your hands.
2. Divide the dough into 4 equal pieces and roll each piece into a long rope about 3/4 inch thick.
3. Cut each rope into 3/4 inch pieces to form small gnocchi pillows.
4. If you feel fancy, press each piece lightly against the back of a fork to add ridges, then set them on a floured tray.

Cook the gnocchi

1. Bring a large pot of salted water to a gentle boil.
2. Drop in a batch of gnocchi and stir once so they do not stick to the bottom.
3. Watch for them to float to the surface, which usually takes 2 to 3 minutes.
4. Scoop them out with a slotted spoon to a lightly oiled plate and repeat with the remaining gnocchi.

Brown the sausage

1. While the water heats, set a large skillet over medium high heat and add olive oil.
2. Crumble in the sausage and cook it, breaking it into small pieces with a spoon.
3. Let the sausage brown deeply in spots, about 6 to 8 minutes, so it builds flavor.
4. If the skillet collects a lot of grease, spoon out a bit, but keep some for flavor.

Build the sauce

1. Add chopped onion to the browned sausage and cook until the onion softens and turns translucent.
2. Stir in garlic and crushed red pepper flakes and cook until the garlic smells fragrant, about 30 seconds.
3. Pour in chicken broth and scrape the bottom of the skillet to pick up all the browned bits.
4. Stir in heavy cream and bring the mixture to a gentle simmer, then lower the heat.

Add spinach and cheese

1. Toss in the spinach and stir until it wilts into the sauce.
2. Sprinkle in Parmesan and stir until it melts and thickens the sauce slightly.
3. Taste and season with salt and black pepper as needed.
4. Let the sauce bubble softly for another 2 to 3 minutes until it coats the back of a spoon.

Combine gnocchi with the sausage and spinach sauce

1. Add the cooked pumpkin gnocchi directly into the skillet with the sauce.
2. Gently fold everything together so the gnocchi stay intact and soak up the sauce.
3. Drop in the butter and stir until it melts and gives the sauce a glossy finish.
4. If the sauce feels too thick, splash in a spoonful of hot water and stir again, then serve hot with extra Parmesan on top.

What to Serve with Pumpkin Gnocchi with Spinach and Sausage Recipe

This Pumpkin Gnocchi with Spinach and Sausage Recipe pairs nicely with a simple green salad with lemony dressing to cut through the richness. Warm garlic bread or crusty baguette helps scoop up every last bit of the creamy sauce. A side of roasted broccoli or green beans adds extra veggies and color to the plate. Serve it with sparkling water, apple cider, or a citrusy mocktail for a cozy, family friendly dinner.

Storage Options

• Store leftover pumpkin gnocchi with spinach and sausage in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat with a splash of broth or water, stirring often until hot and creamy again.
• Reheat in the microwave in short bursts, stirring between each burst so the sauce heats evenly.
• Freeze cooled portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating on the stove.

Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin Gnocchi with Spinach and Sausage is a cozy, savory skillet dinner with tender pumpkin gnocchi, garlicky sausage, spinach, and a creamy Parmesan sauce that comes together in about 40 minutes.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Drinner

Ingredients

  

• 1 cup canned pumpkin puree
• 1 large egg
• 1 cup whole milk ricotta, well drained
• 1 cup finely grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 3/4 to 2 cups all purpose flour, plus more for dusting

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup low sodium chicken broth
• 1 cup heavy cream
• 4 cups fresh baby spinach, loosely packed
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon unsalted butter
• Salt and black pepper to taste

Instructions

 

1. In a large bowl, combine the pumpkin puree, egg, well-drained ricotta, Parmesan, kosher salt, black pepper, and ground nutmeg. Stir until smooth and well combined.
2. Sprinkle in 1 3/4 cups of the flour and fold gently until a soft dough forms. Add a little more flour only if the dough feels very sticky and will not hold its shape.

1. Lightly flour your work surface and your hands. Divide the dough into 4 equal pieces.
2. Roll each piece into a long rope about 3/4 inch thick. Cut each rope into 3/4 inch pieces to form small gnocchi pillows.
3. If desired, press each piece lightly against the back of a fork to add ridges, then set the gnocchi on a floured tray.

1. Bring a large pot of salted water to a gentle boil. Drop in a batch of gnocchi and stir once so they do not stick to the bottom.
2. Cook until the gnocchi float to the surface, about 2 to 3 minutes. Scoop them out with a slotted spoon to a lightly oiled plate and repeat with the remaining gnocchi.

1. While the water heats for the gnocchi, set a large skillet over medium-high heat and add the olive oil.
2. Add the Italian sausage, breaking it into small pieces with a spoon. Cook until browned in spots and cooked through, about 6 to 8 minutes. If there is a lot of grease, spoon out a bit, leaving some for flavor.

1. Add the chopped onion to the sausage and cook until the onion softens and turns translucent.
2. Stir in the minced garlic and crushed red pepper flakes and cook until fragrant, about 30 seconds.
3. Pour in the chicken broth and scrape the bottom of the skillet to pick up any browned bits. Stir in the heavy cream and bring to a gentle simmer, then lower the heat.

1. Add the baby spinach and stir until it wilts into the sauce.
2. Stir in the grated Parmesan until it melts and slightly thickens the sauce. Season to taste with salt and black pepper and let the sauce bubble softly for 2 to 3 minutes until it coats the back of a spoon.

1. Add the cooked pumpkin gnocchi to the skillet with the sausage and spinach sauce.
2. Gently fold everything together so the gnocchi stay intact and absorb the sauce. Add the butter and stir until melted and the sauce looks glossy.
3. If the sauce seems too thick, stir in a spoonful of hot water to loosen it. Serve hot with extra Parmesan on top.

Notes

Nutrition Information
Approximate per serving (6 servings): 560 calories; fat 34 g; saturated fat 17 g; carbohydrates 39 g; fiber 3 g; sugars 5 g; protein 23 g; sodium 980 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.