Creamy Pumpkin Gnocchi with Italian Sausage Recipe

I absolutely love how this Creamy Pumpkin Gnocchi with Italian Sausage Recipe combines the cozy flavors of autumn with that satisfying touch of savory sausage. It’s one of those dishes I turn to when I want comfort food that feels a little elevated but doesn’t take all day to make. Plus, the creamy pumpkin sauce is just dreamy—it’s both rich and bright, offering a perfect balance with the gnocchi’s pillowy texture.

When you try this recipe, you’ll find it works exceptionally well for a weeknight dinner when you want something impressive without tons of fuss. I discovered this trick to getting the sauce just right by simmering the broth and pumpkin puree before adding the gnocchi, which gives the whole dish lovely depth. Trust me, your family (and any guests) will go crazy for this one!

Ingredients You’ll Need

This Creamy Pumpkin Gnocchi with Italian Sausage Recipe calls for ingredients that complement each other beautifully—pumpkin puree, savory sausage, fresh herbs, and that silky creaminess you dream of. When shopping, I recommend choosing good quality gnocchi and fresh sausage for the best flavors.

• Kosher salt: Essential for seasoning water and balancing flavors.
• Gnocchi: I prefer potato gnocchi for its light, pillowy texture.
• Extra-virgin olive oil: Adds richness when sautéing and brings out the garlic’s aroma.
• Sweet Italian sausage: Use fresh links for a juicy, flavorful bite.
• Garlic: Freshly chopped for that robust punch.
• Fresh sage leaves: Adds a warm, herbaceous hint that pairs perfectly with pumpkin.
• Tomato paste: Gives depth and a subtle tang to the sauce.
• Low-sodium chicken broth: Prevents the sauce from becoming too salty and helps build flavor.
• Pumpkin puree: Not pumpkin pie filling—pure pumpkin for savory goodness.
• Freshly ground black pepper: To taste, for that perfect finishing spice.
• Parmesan cheese: Freshly grated, both in and on the dish for savory richness.
• Heavy cream: Creates the creamy texture that makes this recipe truly special.
• Ground nutmeg: Just a pinch to enhance the pumpkin’s natural warmth.
• Fresh parsley: Finely chopped as a bright, fresh garnish.

Variations

I like to tweak this recipe depending on the occasion or what I have on hand. The beauty of this Creamy Pumpkin Gnocchi with Italian Sausage Recipe is how adaptable it can be while still keeping that comforting base.

• Spicy kick: Sometimes I swap sweet Italian sausage for spicy sausage, and it adds a nice little heat that my spice-loving friends go wild for.
• Vegetarian option: Leave out the sausage and increase the garlic and sage, or toss in sautéed mushrooms to keep it hearty.
• Healthier twist: Use half-and-half instead of heavy cream and whole wheat gnocchi if you want to lighten things up without losing flavor.
• Herb swaps: I’ve also experimented with rosemary instead of sage—both are delicious, but sage just feels more traditional here.

How to Make Creamy Pumpkin Gnocchi with Italian Sausage Recipe

Step 1: Cook the Gnocchi to Pillowy Perfection

First, bring a large pot of water to a boil and add kosher salt — it should taste like the sea. This is your chance to season the gnocchi right from the start. Add the gnocchi and cook according to package instructions until they’re al dente, usually just a couple of minutes. Stir gently so they don’t stick to the bottom. When they float to the top, that’s your cue to drain them and set aside. Be careful not to overcook them; you want that perfect tender bite without turning mushy.

Step 2: Brown the Sausage for Flavorful Bites

While the gnocchi is cooking, heat one tablespoon of olive oil in a skillet over medium heat. Add the sweet Italian sausage—try to break it up just a little if you prefer smaller pieces, or leave as links if you want to slice later. Cook, turning occasionally, until nicely browned and just cooked through, about 8 minutes. Once done, transfer the sausage to a cutting board and let it cool slightly; this helps you handle it when slicing later.

Step 3: Build the Silky Pumpkin Sauce

Wipe the skillet clean and heat the remaining two tablespoons of olive oil over medium heat. Add the finely chopped garlic and cook, stirring, until fragrant—just about a minute. Then toss in fresh sage and the tomato paste, stirring well to coat everything. Now whisk in the chicken broth and pumpkin puree, seasoning with salt and pepper to your taste. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 5 minutes until it thickens slightly. This step really develops the sauce’s flavor, so don’t rush it!

Step 4: Combine Gnocchi and Sausage, Finish Sauce

Slice the sausage into nice coins and add it back into the skillet along with the drained gnocchi. Toss everything together and stir in the grated Parmesan and heavy cream. Cook for about 2 minutes, tossing gently so the gnocchi get fully coated in that velvety sauce. It’s here that the magic happens—the sauce clings to the gnocchi, making every bite luscious and flavorful.

Step 5: Final Touches and Serve

Finish by stirring in just a pinch of ground nutmeg—it’s subtle, but it brightens that pumpkin flavor beautifully. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, topped with extra Parmesan, freshly chopped parsley, and a few grinds of black pepper. I like this fresh garnish because it adds a pop of color and freshness that balances the richness.

How to Serve Creamy Pumpkin Gnocchi with Italian Sausage Recipe

Garnishes

I always finish this dish with a generous sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley. The parsley adds a lovely fresh note and a bit of color contrast. Sometimes I add a few toasted pumpkin seeds on top for a delightful crunch that’s unexpected but perfect with the creamy sauce.

Side Dishes

This recipe is hearty enough on its own, but I like to pair it with a crisp green salad dressed with a tangy vinaigrette—it cuts through the richness nicely. Roasted Brussels sprouts or garlic sautéed green beans are also great side options that complement the flavors without overwhelming the dish.

Creative Ways to Present

For a special dinner, I’ve served this pumpkin gnocchi in shallow bowls, topped with thinly sliced sage leaves fried until crispy. It adds an elegant touch and a contrasting texture that guests always comment on. Plus, drizzling a little extra virgin olive oil or a swirl of cream before serving makes it look restaurant-worthy in seconds!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in an airtight container in the refrigerator for up to 2 days. The gnocchi can absorb some sauce overnight, so you might want to add a splash of broth or cream when reheating to loosen it back up.

Freezing

I don’t recommend freezing the fully cooked Creamy Pumpkin Gnocchi with Italian Sausage Recipe because the texture of gnocchi tends to become mushy after thawing. Instead, freeze uncooked gnocchi or precooked sausage separately if you want to prep components ahead.

Reheating

The best way I reheat this is gently in a skillet over low heat with a splash of chicken broth or cream to keep the sauce creamy and prevent drying out. You can also microwave it covered but stir halfway through to heat evenly and maintain that luscious texture.

FAQs

Final Thoughts

This Creamy Pumpkin Gnocchi with Italian Sausage Recipe has become a personal favorite for good reason—it’s cozy, quick, and bursting with autumnal flavors that never get old. I love sharing it with friends because it feels both special and comforting, like a big warm hug on a plate. If you give it a try, I’m confident you’ll want to make it your go-to fall meal too. Trust me, once you have that creamy pumpkin sauce paired with tender gnocchi and savory sausage, you won’t look back!

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