Name: Creamy Pumpkin Gnocchi with Spinach and Sausage Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 lb (450 g) gnocchi — store-bought or homemade; ½ lb (225 g) Italian sausage (mild or spicy); 1 tbsp olive oil or butter; 2 cloves garlic, minced; 1 cup pumpkin purée (not pie filling); ½ cup heavy cream (or half-and-half); ½ cup grated Parmesan cheese; 2 cups fresh spinach leaves; ½ tsp salt; ¼ tsp black pepper; ¼ tsp nutmeg; Pinch of red-pepper flakes (optional)

Jump to Recipe·5.1 from 22 reviews

If you’re searching for a dinner that will wrap you in fall comfort and warm your soul, Creamy Pumpkin Gnocchi with Spinach and Sausage is pure magic on a plate. Tender gnocchi pillows get tossed in a velvety pumpkin sauce, flecked with wilted spinach and threaded with golden bites of sausage. This is simple enough for any weeknight, but the flavors are so cozy and rich, you’ll want to make it all season long. Best of all, it comes together in one pan and just 30 minutes!

Creamy Pumpkin Gnocchi with Spinach and Sausage Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Pumpkin Gnocchi with Spinach and Sausage is just how little it demands from your pantry—each ingredient adds something irresistible, whether it’s richness, spice, or color. Every piece plays its part for a dish that’s as pleasing to the eye as it is to your taste buds.

Gnocchi (1 lb/450 g): These pillowy dumplings soak up the creamy pumpkin sauce like little sponges for maximum flavor in every bite.
Italian Sausage (½ lb/225 g): Pick mild for a subtle savor or spicy for extra kick—the sausage adds hearty, classic Italian flair.
Olive Oil or Butter (1 tbsp): A touch of fat gets everything sizzling and ensures a luscious finish to the sauce.
Garlic (2 cloves, minced): Freshly minced garlic wakes up the pumpkin with brightness that permeates the whole pan.
Pumpkin Purée (1 cup): Not pie filling! This gives the sauce its color and creamy body without overpowering sweetness.
Heavy Cream or Half-and-Half (½ cup): The secret to making that dreamy, smooth sauce with just the right thickness.
Parmesan Cheese (½ cup, grated): This salty umami hero melts into every creamy spoonful and adds that irresistible cheese pull.
Fresh Spinach Leaves (2 cups): For a burst of green, gentle flavor, and a little extra nutrition—plus, it looks gorgeous.
Salt (½ tsp): Don’t skip the seasoning! It really balances the flavors.
Black Pepper (¼ tsp): A pinch of pepper grounds the sweetness of pumpkin and brightens every bite.
Nutmeg (¼ tsp): Just a whisper brings out pumpkin’s naturally earthy, autumn undertones.
Red-Pepper Flakes (pinch, optional): If you crave heat, just a touch brings a fun zing to creamy pumpkin gnocchi with spinach and sausage.

How to Make Creamy Pumpkin Gnocchi with Spinach and Sausage

Step 1: Cook the Gnocchi

Bring a generous pot of salted water to a rolling boil. Drop in the gnocchi and give them a gentle stir so none stick to the bottom. In just 2–3 minutes, the little dumplings will start floating to the surface—a sure sign they’re ready. Scoop them out carefully and set them aside; you want them tender but not falling apart, so don’t overcook.

Step 2: Brown the Sausage

In a large skillet, heat your olive oil (or butter if that’s your mood) over medium. Crumble in the Italian sausage, breaking it up with a wooden spoon as it cooks. Sizzle until browned and deliciously fragrant, about 5–7 minutes. If there’s excess grease, spoon some off, but leave enough for added flavor in the sauce.

Step 3: Add Garlic and Pumpkin

Toss in the minced garlic, stirring for about 30 seconds just until it releases its aroma—but don’t let it burn. Add the pumpkin purée, heavy cream, Parmesan, salt, black pepper, nutmeg, and a pinch of red pepper flakes if you like things a little spicy. Whisk or stir to create a silky, sunny-orange sauce that’s ready to hug all the gnocchi.

Step 4: Combine Everything

Now, add in the fresh spinach and the cooked gnocchi. Toss everything together over gentle heat so the spinach just wilts and the gnocchi are coated in every bit of that creamy pumpkin sauce. In just 2–3 minutes, you’ll have a skillet brimming with autumn gold and green, ready for the table.

Step 5: Serve It Up

Top your Creamy Pumpkin Gnocchi with Spinach and Sausage with a shower of extra Parmesan and a crack of black pepper. Serve it hot and feel the chills of the season melt away with every forkful.

How to Serve Creamy Pumpkin Gnocchi with Spinach and Sausage

Garnishes

For an extra flourish, I love to shower the finished dish with more Parmesan and a crack of fresh black pepper. Torn basil, fried sage leaves, or a few toasted pine nuts are all fantastic ways to add aroma or crunch as you serve Creamy Pumpkin Gnocchi with Spinach and Sausage. Don’t be shy with those finishing touches—they make the meal feel special.

Side Dishes

Since the main event is so creamy and hearty, keep sides simple. A crisp green salad with lemon vinaigrette, garlicky roasted broccoli, or warm, crusty bread for sopping up that luscious sauce are all winners. The balance of freshness and crunch next to the rich pumpkin gnocchi with spinach and sausage is perfection.

Creative Ways to Present

Embrace the autumn vibes! Try serving Creamy Pumpkin Gnocchi with Spinach and Sausage straight from the skillet family style, or plate it in shallow bowls for extra-cozy appeal. For a wow factor, you could even serve it inside roasted acorn squash halves, letting each guest dig straight into their own edible bowl!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature, then pop them in an airtight container in the fridge. Creamy Pumpkin Gnocchi with Spinach and Sausage stays lush and delicious for up to three days, making it fabulous for next-day lunches or an easy repeat dinner.

Freezing

While gnocchi dishes are best fresh, you can freeze leftovers if needed. Cool completely, separate into meal-sized portions, and freeze for up to a month. The texture might change a bit once thawed (the sauce can separate slightly), but a gentle reheat with a splash of cream or milk usually restores its original creaminess.

Reheating

For the perfect leftovers, warm gently on the stove over low heat with a little extra cream or splash of milk to loosen the sauce. In a pinch, the microwave works too—just use short intervals, stirring in between, so the gnocchi don’t get tough and the sauce stays silky.

FAQs

Can I use sweet potato gnocchi instead of regular?

Absolutely! Sweet potato gnocchi bring extra color and delicious autumn sweetness that pairs beautifully with the pumpkin sauce and sausage. Just be aware the dish might be a bit sweeter overall—taste as you go, and adjust seasonings if needed.

What if I want a vegetarian version?

Omit the sausage and add sautéed mushrooms or a sprinkle of toasted walnuts for savory depth. The rest of the recipe stays the same, and you’ll still get all the cozy flavors of classic creamy pumpkin gnocchi with spinach and sausage, just minus the meat.

Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out any extra water from the frozen spinach before stirring it in. It works great in a pinch, giving you the nutrition and color you want, without changing the recipe’s easy pace.

What’s the best way to thin the sauce if it’s too thick?

A splash or two of reserved pasta water does the trick, lightening up the sauce while still letting it cling to every gnocchi. Add a little at a time until you get that creamy but pourable texture you’re after.

Is canned pumpkin the same as pumpkin pie filling?

No, they’re different. For Creamy Pumpkin Gnocchi with Spinach and Sausage, be sure to use pure pumpkin purée, not the sweetened and spiced pumpkin pie filling. The latter will throw off the dish’s savory flavor balance.

Final Thoughts

Everyone deserves a warm, comforting dinner that feels like an autumn hug, and Creamy Pumpkin Gnocchi with Spinach and Sausage is one that’ll keep you reaching for pumpkin all season long. Try it just once, and you’ll understand why this cozy, one-pan wonder earns a spot in every fall kitchen.