Pumpkin Gnocchi With Italian Sausage and Spinach

Sharing is caring!

This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.

Creamy pumpkin gnocchi with Italian sausage and spinach is a 30-minute, one-pan dinner that the whole family will love.

Made using Italian sausage, pillowy gnocchi, and bright spinach tossed together in a creamy pumpkin sauce for the ultimate comfort food. You’ll love how this flavorful meal comes together with little effort when you’re running short on time. ​

Did you know that pureed pumpkin isn’t just for sweets? I did not until a few years ago and it was a delicious realization for our family. It can be added it to sauces and soups in some of your favorite comfort foods as an easy way to enjoy savory pumpkin recipes. From creamy pumpkin pasta sauce to pumpkin chicken noodle soup, there’s no shortage of ways to enjoy pumpkin. 

30-Minute, One Pan Dinner

This delicious 30-minute meal is a balanced, complete meal with your protein, starch, and vegetable made all in one pan, including the gnocchi! Made with little effort, this autumn-inspired dinner is the ultimate comfort food with only one pan to clean!

Consider adding this dish to your monthly dinner rotation. It’s simple enough to make on a busy weeknight dinner, and fancy enough to serve when entertaining company.

Why This Recipe Works

Flexible – You can use store-bought ingredients to reduce preparation time when you’re short on time. But sometimes you want to roll up your sleeves and make food that takes time to prepare and enjoy the process. Roasting the pumpkin and making the pumpkin puree and the gnocchi is another level of intention, letting you know exactly which ingredients are in your food.

Seasonal – Perfect for the autumn and winter seasons that highlight the best of seasonal foods when winter squashes and pumpkins are at their best! Enjoy during the cold months when you want hearty, comfort food.

What is Gnocchi?

Gnocchi is a soft, fat and chewy dumpling originating from Italy that’s typically made from a combination of flour, eggs, and mashed potatoes.

Classic potato gnocchi makes great use of leftover potatoes but will require an additional step of cooking the potatoes if you’re starting from scratch. Skip the need for mashed potatoes all together and opt for shelf-stable potato gnocchi that’s readily found in most grocery stores. These require little preparation other than dropping into boiling water for a few minutes.

Ricotta gnocchi is the other type of gnocchi that uses ricotta cheese in place of the potato and is my personal favorite. It’s made with simple ingredients that don’t require much forethought, meaning no cooking and mashing potatoes. It’s quick and easy to make and the finished dumpling has a lighter texture than the potato version.

Equipment

• Large skillet
• Wooden spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons

Pumpkin Gnocchi With Italian Sausage and Spinach Ingredients

• Italian sausage – Use your favorite Italian sausage. As a general rule, I use spicy Italian sausage whenever I’m cooking for my family because we love spicy sausage. However, I opt for a mild Italian sausage if I’m cooking for those with small kids or those who can’t tolerate heat. Whichever you choose, both are delicious.
• Onion – Both yellow onion and white onion are excellent choices. Their complex flavor holds up well when cooked and they’re easy to find at most grocery stores.
• Garlic cloves – Mince fresh garlic cloves to release the most flavor.
• Olive oil – Use olive oil or any neutral oil like lard or tallow for sauteing onion, garlic and sausage.
• Italian seasoning –  Adds another layer of flavor.
• Gnocchi – Pre-made gnocchi makes this dish quick and easy for a busy weeknight dinner. However, I always make homemade gnocchi since it takes so little effort to make. 
• Chicken broth – Adds flavor and thins the pumpkin sauce
• Pumpkin puree – I love to use homemade pumpkin puree baked from a fresh pumpkin. However, canned pumpkin puree is a quick and easy option, not to be confused with pumpkin pie filling. You can substitute other types of types of winter squash varieties like butternut squash or buttercup squash.
• Milk – Whole milk will give you a creamy, pumpkin sauce. Use half-and-half or heavy cream for a richer sauce.
• Sage leaves – Fresh herbs adds an extra special flavor that takes this dish to the next level. 
• Spinach – I love to throw in a few handfuls of fresh spinach leaves for a quick vegetable. Not only does it look beautiful, but adds fiber and more nutrition to the dish. Feel free to swap out the spinach for kale.

How to Make Pumpkin Gnocchi With Italian Sausage and Spinach

Add oil to the pan and brown sausage and diced onion over medium-high heat in a large skillet until the Italian sausage is fully cooked. Add minced garlic and Italian seasoning, reducing to low heat, and continue cooking for 3 minutes or until the garlic is soft and fragrant. 

Remove the sausage, onion, and garlic from the pan with a slotted spoon and place on a paper towel lined plate.

Add the chicken stock, milk, and pumpkin puree to the skillet and whisk to combine. 

Drop the uncooked gnocchi into the pumpkin sauce and cook for 5-10 minutes over medium heat. The gnocchi will puff up and thicken the sauce as it cooks.

When the gnocchi is cooked, soft, and tender, add the ground sausage back to the skillet and stir to combine. 

Next, add the spinach to the pan and stir in. Reduce the heat to low and cover the pan with a lid for 5 minutes to wilt the spinach. 

Add additional chicken stock to thin the sauce if needed.

Add fresh sage ribbons and freshly grated or shaved Asiago, or Pecorino Romano, parmesan cheese. Season with salt and freshly ground coarse black pepper. 

Place leftovers in an airtight container and refrigerate for up to 3 days. 

What Sides To Serve With This Meal? 

The pumpkin gnocchi is a complete dinner on its own, but sometimes you want to add a little something to it. Serve a fresh salad to contrast the rich creamy pumpkin sauce and a thick slice of sourdough bread to clean the plate.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Pumpkin Gnocchi With Italian Sausage and Spinach!