Why You’ll Love This Recipe

I love this recipe because it’s simple, seasonal, and deeply satisfying. It’s ready in just 30 minutes, but it tastes like something slow-cooked and luxurious. The pumpkin puree gives the sauce a velvety texture and a subtle sweetness that complements the spiced sausage beautifully. The spinach adds color and freshness, making this dish as nourishing as it is delicious. It’s the perfect one-pan meal for weeknights or dinner gatherings when I want something comforting but effortless.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb (16 oz) potato or pumpkin gnocchi (store-bought or homemade)
1 tablespoon olive oil
½ lb (8 oz) Italian sausage (mild or spicy, casings removed)
3 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
2 cups baby spinach
½ cup canned pumpkin puree (NOT pumpkin pie filling)
½ cup heavy cream (or half-and-half)
¼ cup grated Parmesan cheese (plus more for serving)
Salt and black pepper, to taste
Fresh sage or parsley, for garnish (optional)

Directions

1. Cook the Gnocchi:
   I bring a large pot of salted water to a boil, then add the gnocchi. I cook them until they float to the surface, about 2–3 minutes. I drain them and set them aside while preparing the sauce.

2. Brown the Sausage:
   While the gnocchi cooks, I heat olive oil in a large skillet over medium heat. I add the sausage and cook, breaking it into small crumbles, until browned and cooked through—about 5–7 minutes.

3. Sauté Garlic and Red Pepper Flakes:
   I stir in the minced garlic and red pepper flakes (if using) and cook for about 1 minute, just until fragrant.

4. Add Spinach:
   I add the spinach to the skillet and cook until it’s wilted and tender, about 1–2 minutes.

5. Make the Pumpkin Cream Sauce:
   I lower the heat to medium-low, then stir in the pumpkin puree and heavy cream. I mix until the sauce is smooth and combined, letting it simmer gently for 2–3 minutes until heated through.

6. Add Cheese and Season:
   I stir in the Parmesan cheese until melted and the sauce becomes creamy. I taste and adjust seasoning with salt and black pepper.

7. Combine with Gnocchi:
   I add the cooked gnocchi to the skillet and gently toss everything together until the gnocchi are coated in the pumpkin cream sauce.

8. Serve:
   I serve the gnocchi hot, topped with extra Parmesan cheese and a sprinkle of fresh sage or parsley for garnish.

Servings and Timing

This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I like customizing this dish depending on my mood or what I have in the kitchen. For a leaner option, I use chicken or turkey sausage . To make it vegetarian, I skip the sausage and sauté mushrooms or chickpeas for a hearty, meat-free version. For a dairy-free alternative, I substitute coconut cream and nutritional yeast for the heavy cream and cheese—it still turns out rich and satisfying.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the gnocchi gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. I avoid microwaving for too long since it can make the gnocchi a bit chewy. This dish doesn’t freeze well due to the creamy sauce, so I enjoy it fresh or within a few days.

FAQs

Can I use homemade gnocchi?

Yes, homemade gnocchi works beautifully and adds a rustic touch, though store-bought is perfectly fine for convenience.

What kind of sausage works best?

I usually use mild or spicy Italian sausage, but chicken or turkey sausage also tastes great.

Can I use fresh pumpkin instead of canned?

Yes, I can use roasted pumpkin puree as long as it’s smooth and not too watery.

How can I make it vegetarian?

I skip the sausage and use sautéed mushrooms, lentils, or white beans for a protein boost.

What can I use instead of heavy cream?

Half-and-half, whole milk, or coconut cream all work well for a lighter or dairy-free version.

Can I add more vegetables?

Absolutely. I sometimes toss in roasted butternut squash, kale, or peas for extra texture and nutrition.

Can I make it spicy?

Yes, I add extra red pepper flakes or use spicy Italian sausage for more heat.

How do I thicken the sauce if it’s too thin?

I let it simmer a little longer or stir in a small spoonful of grated Parmesan to help it thicken naturally.

What should I serve with it?

I love pairing this with garlic bread, roasted vegetables, or a simple green salad.

Can I make it ahead?

I cook the components (sausage, sauce, and gnocchi) separately, then combine and reheat just before serving for the best texture.

Conclusion

I find this pumpkin gnocchi with spinach and sausage to be the perfect cozy meal for fall—or any time I’m craving something creamy and comforting. The pumpkin sauce is rich and velvety, the sausage adds bold flavor, and the spinach brings a touch of freshness that balances everything out. It’s quick to make, full of autumn charm, and always a crowd-pleaser at my table.