If you’re searching for a cozy, soul-warming dish that perfectly blends fall flavors with classic Italian comfort, look no further than this Creamy Pumpkin Gnocchi with Italian Sausage Recipe. It’s rich, velvety, and packed with savory sausage bites, making it an instant favorite you’ll want on repeat all season long.
Why You’ll Love This Recipe
- Comfort in Every Bite: The combination of creamy pumpkin sauce and savory Italian sausage creates a perfectly indulgent dish that feels like a warm hug.
- Quick and Easy: Ready in just 30 minutes, this recipe is ideal for busy weeknights without sacrificing flavor or quality.
- Seasonal Twist: Using pumpkin puree gives traditional gnocchi a fabulous autumnal makeover that’s both vibrant and nutritious.
- Versatile & Customizable: This dish can be tailored easily to your taste preferences or dietary needs, making it a true crowd-pleaser.
Ingredients You’ll Need
The beauty of this Creamy Pumpkin Gnocchi with Italian Sausage Recipe lies not only in its flavors but also in the simplicity of its components. Each ingredient plays a crucial role—from the tender gnocchi that soak up the sauce perfectly, to the fragrant garlic and fresh sage that elevate every bite.
- Kosher salt: Essential for seasoning pasta water and bringing out the best flavors.
- Gnocchi: Soft and pillowy, these little dumplings carry the sauce like a dream.
- Extra-virgin olive oil: Adds richness and helps caramelize the sausage beautifully.
- Sweet Italian sausage: Provides a savory, spiced meatiness that complements the pumpkin’s sweetness.
- Garlic: Finely chopped to release that aromatic punch.
- Fresh sage: Offers an earthy note that pairs perfectly with pumpkin and sausage.
- Tomato paste: Brings a subtle tang and deepens the sauce’s flavor profile.
- Low-sodium chicken broth: Adds moisture and umami without overpowering the delicate pumpkin.
- Pumpkin puree: The star ingredient that makes this sauce luxuriously creamy and seasonal.
- Freshly ground black pepper: For that little spicy kick to balance the creaminess.
- Parmesan cheese: Finely grated to incorporate into the sauce and generously sprinkled on top.
- Heavy cream: Enhances the sauce’s silkiness and richness.
- Ground nutmeg: Adds a warm, fragrant note that perfectly complements the pumpkin.
- Fresh parsley: For a bright, fresh finish and garnish.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The wonderful thing about this recipe is how easy it is to make your own! Whether you want to tweak it for health reasons or just to play around with flavors, adapting this Creamy Pumpkin Gnocchi with Italian Sausage Recipe is a breeze.
- Swap the Sausage: Use spicy Italian sausage for an extra kick or try a mild chicken sausage if you prefer something lighter.
- Make it Vegetarian: Substitute the sausage with sautéed mushrooms or roasted butternut squash for a meat-free version that’s just as satisfying.
- Use Alternative Gnocchi: Feel free to use sweet potato or cauliflower gnocchi for a fun twist and enhanced nutrition.
- Dairy-Free Option: Replace heavy cream and Parmesan with coconut cream and nutritional yeast to keep the dish creamy without dairy.
How to Make Creamy Pumpkin Gnocchi with Italian Sausage Recipe
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil, then gently add the gnocchi. Give them a gentle stir occasionally to prevent sticking. Cook until they float and are tender but still hold their shape—this usually takes just a few minutes. Drain and set aside, ready to soak up that luscious sauce.
Step 2: Brown the Sausage
In a large skillet over medium heat, add a tablespoon of olive oil. Add your sweet Italian sausage, breaking it up if you prefer smaller pieces, or leave it in links to slice later. Cook until beautifully browned and cooked through, about 8 minutes. Then transfer the sausage to a cutting board to rest—this keeps it juicy and ready for the sauce.
Step 3: Build the Sauce
Wipe out the skillet to keep things tidy, then heat the remaining olive oil. Toss in the garlic and cook until it’s fragrant and golden, about a minute. Stir in fresh sage and tomato paste to layer in depth and aroma. Whisk in chicken broth and pumpkin puree, seasoning with salt and pepper. Let it simmer gently to blend flavors and thicken for about five minutes.
Step 4: Combine & Finish
Slice the sausage into coins and add it back to the skillet along with your cooked gnocchi. Toss in the Parmesan and heavy cream, stirring gently until every gnocchi pillow is lovingly coated in that creamy, dreamy sauce. Finally, stir in the warm spice of nutmeg, adjust seasoning as needed, and get ready to plate up.
Pro Tips for Making Creamy Pumpkin Gnocchi with Italian Sausage Recipe
- Don’t Overcook the Gnocchi: Gnocchi cooks quickly—drain as soon as they float to keep their delicate texture intact.
- Use Fresh Sage: Fresh herbs bring an unbeatable fragrance that dried sage just can’t match; the flavor makes a huge difference here.
- Simmer the Sauce Slowly: Letting it reduce gently helps concentrate the pumpkin’s sweetness without overpowering the sausage.
- Season as You Go: Tasting throughout ensures a perfectly balanced dish with no surprises at the end.
How to Serve Creamy Pumpkin Gnocchi with Italian Sausage Recipe
Garnishes
To elevate this dish visually and flavor-wise, sprinkle freshly grated Parmesan cheese over the top along with a scattering of finely chopped fresh parsley. A few cracks of fresh black pepper add just the right touch of spice and brighten the overall presentation.
Side Dishes
This hearty gnocchi pairs wonderfully with a simple crisp green salad, lightly dressed with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic sautéed green beans also make for a perfect vegetable side, keeping the meal balanced and vibrant.
Creative Ways to Present
For a charming touch, serve the gnocchi in warm shallow bowls and drizzle a little extra cream or a sprinkle of toasted pumpkin seeds for crunch. Placing a small sprig of sage on each plate adds a professional, fragrant flourish that’s sure to impress any guest.
Make Ahead and Storage
Storing Leftovers
Any leftover creamy pumpkin gnocchi with Italian sausage deserves proper storage in an airtight container in the fridge. It will stay fresh and tasty for up to 3 days—just give it a gentle stir before reheating to keep the sauce smooth.
Freezing
While gnocchi can be frozen before cooking, this saucy finished dish is best enjoyed fresh. If you want to freeze portions, separate gnocchi from the sauce and freeze them individually; then combine after thawing to prevent sogginess.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of broth or cream to revive the sauce’s smooth texture without drying it out. Avoid microwaving to maintain the dish’s creamy consistency.
FAQs
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Can I make this Creamy Pumpkin Gnocchi with Italian Sausage Recipe vegan?
Absolutely! Swap the sausage for plant-based alternatives or hearty mushrooms, replace heavy cream with coconut or cashew cream, and omit the Parmesan or use a vegan cheese substitute to create a delicious vegan-friendly version.
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What type of pumpkin puree works best?
Use plain canned pumpkin puree (not pumpkin pie filling) for the best results. Its natural sweetness and smooth texture blend seamlessly into the sauce without added spices or sugars.
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Can I use homemade gnocchi for this recipe?
Definitely! Homemade gnocchi adds an extra touch of love and freshness to this dish. Just be sure to cook them gently and adjust times as needed since fresh gnocchi tends to cook faster than store-bought.
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Is it possible to make this recipe gluten-free?
Yes, by using gluten-free gnocchi available in many stores or making your own gluten-free gnocchi, you can enjoy this recipe without gluten. Just verify all broth and sausage ingredients are gluten-free as well.
Final Thoughts
There’s something truly magical about this Creamy Pumpkin Gnocchi with Italian Sausage Recipe—it’s like wrapping yourself in a cozy blanket after a chilly day. Full of comforting flavors and surprisingly easy to whip up, it’s bound to become your new go-to when you want to treat yourself and your loved ones. Go ahead, give it a try and savor every delightful bite!
PrintCreamy Pumpkin Gnocchi with Italian Sausage Recipe
This Creamy Pumpkin Gnocchi with Italian Sausage is a delicious autumn-inspired dish combining tender gnocchi, savory sweet Italian sausage, and a velvety pumpkin-infused sauce. The recipe features simple ingredients like garlic, fresh sage, and Parmesan cheese, delivering a comforting and flavorful meal perfect for fall dinners.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Gnocchi
- 2 (17.5-oz.) packages gnocchi
- Kosher salt, for boiling water
Sausage and Cooking
- 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. sweet Italian sausage (about 4 links)
Sauce and Garnishes
- 4 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh sage leaves
- 1 Tbsp. tomato paste
- 1 3/4 cups low-sodium chicken broth
- 1 cup pumpkin puree
- Freshly ground black pepper, to taste
- 1/4 cup finely grated Parmesan, plus extra for serving
- 1/4 cup heavy cream
- Pinch of ground nutmeg
- Finely chopped fresh parsley, for serving
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook, stirring occasionally, until they float and are al dente according to package instructions, about 2-3 minutes. Drain well and set aside.
- Cook the Sausage: While the gnocchi cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet Italian sausage and cook, turning occasionally, until browned and cooked through, about 8 minutes. Transfer sausage to a cutting board to cool slightly.
- Sauté Aromatics and Make Sauce: Wipe the skillet clean and return it to medium heat. Add the remaining 2 tablespoons of olive oil, then add the finely chopped garlic. Stir and cook until fragrant, about 1 minute. Add the chopped fresh sage and tomato paste, stirring to combine. Whisk in the chicken broth and pumpkin puree. Season with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
- Combine Ingredients: Slice the cooked sausage into coin-shaped pieces. Return the sausage and cooked gnocchi to the skillet with the sauce. Stir in the grated Parmesan and heavy cream. Toss everything gently and cook for about 2 minutes until the gnocchi is well coated and heated through.
- Finish and Serve: Stir in a pinch of ground nutmeg. Adjust seasoning with additional salt and pepper if needed. Serve topped with extra grated Parmesan, chopped fresh parsley, and a few grinds of black pepper for garnish.
Notes
- To keep gnocchi from sticking after draining, you can toss them lightly with a little olive oil before adding to the sauce.
- Use fresh sage for the best flavor, but dried sage can be substituted at one-third of the quantity.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
- If fresh parsley is unavailable, you can use fresh basil or chives as an alternative garnish.
