Creamy Baked Pumpkin Gnocchi with Italian Sausage

If there's one dish I look forward to every fall, it's this Creamy Baked Pumpkin Gnocchi. It's cozy, comforting, and surprisingly easy to pull together even on weeknights. The sauce is rich and creamy with just the right touch of pumpkin, and the Italian sausage brings all the flavor you need without measuring a single spice.

I always keep a pack of shelf-stable gnocchi in the pantry just for this recipe, and once that Parmesan topping gets golden and crisp in the oven…let's just say it never lasts long around here! Add a few fried sage leaves on top and it turns into something really special.

Why You'll Love This Recipe

• Cozy fall flavors: Pumpkin, sage, and sausage are the perfect autumn trio, and they really shine in this easy pumpkin gnocchi dish.
• So simple to make: With just a handful of pantry staples and store-bought gnocchi, this dish comes together with very little effort but tastes as if you worked really hard on it!
• No extra seasoning needed: Italian sausage brings all the flavor, so you don't need a long list of spices to get great results.
• It's family-friendly: It's hearty and cheesy with a ton of flavor, and has been loved by everyone I've served it to - even the kids.
• Make-ahead friendly: You can prep it in advance and just bake it when you're ready, making it great for busy nights or easy entertaining.
• That crispy Parmesan top!: It adds so much flavor and texture - it's my favorite part of the dish.

Creamy Baked Pumpkin Gnocchi couldn't be simpler to make, especially since the spices in the Italian sausage is enough flavor that you don't have to be measuring out any additonal spices.

How to Make Creamy Baked Pumpkin Gnocchi

1. Preheat the Oven: Set your oven to 375°F so it's ready when you are.
2. Cook the Gnocchi: Prepare the gnocchi according to the package directions. Drain well and set aside.
3. Brown the Sausage: In a large skillet over medium heat, cook the Italian sausage until it's browned and fully cooked, breaking it into small crumbles. Use a slotted spoon to remove the sausage, leaving the drippings in the pan.
4. Sauté the Aromatics: Add the minced shallot to the skillet and cook for 2 minutes until softened. Stir in the garlic and cook for another minute, stirring frequently.
5. Build the Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Stir in the milk and pumpkin purée until smooth. Season with salt and pepper to taste. Add the cooked gnocchi and sausage back to the skillet. Stir everything together and let it simmer for 5-10 minutes until it's heated through.
6. Assemble and Bake: Transfer the mixture to a greased 1-quart baking dish. Sprinkle the top generously with Parmesan cheese. Bake for 25-30 minutes or until the cheese is golden and the sauce is bubbly.
7. Top and Serve: Garnish with fried sage leaves right before serving for an elegant, flavorful garnish.

Tips

• Use shelf-stable gnocchi: It's easy to keep on hand and works beautifully in baked dishes without getting mushy. My favorite is the Trader Joe's brand.
• Don't skip the shallot and garlic: There aren't many ingredients in this pumpkin gnocchi recipe, so these two are key! They create a deep flavor base that pairs really well with the creamy pumpkin sauce.
• Deglaze your pan: Scrape up all the browned bits from the pan after adding the chicken stock. This simple step adds incredible flavor to the sauce.
• Use whole milk: It gives the sauce a creamy, rich texture without being too heavy. You can substitute half-and-half if you'd prefer it even richer.
• Simmer the sauce: It may seem redundant since it's going to bake in the oven, but letting the sauce simmer for a few minutes helps it thicken and gives it time for all the flavors to meld before baking.
• The parmesan crust is key: That layer of Parmesan adds a lot of flavor and gives the dish a gorgeous golden top. Don't be shy with it!
• Make extra fried sage leaves: They're not just a garnish, they're incredibly delicious! You'll want a few extra for snacking - trust me on this.

Serving Suggestions

This creamy baked pumpkin gnocchi is hearty and satisfying on its own, but here are a few simple sides and pairings to try:

• Green Salad: A crisp arugula salad with lemon vinaigrette or a simple spinach salad with balsamic is a wonderful choice.
• Garlic Bread or Crusty Baguette: Ideal for soaking up the extra pumpkin sauce. You won't want to let any go to waste!
• Roasted Vegetables: Try roasted Brussels sprouts, carrots, or delicata squash.
• White Wine: A glass of Chardonnay or Pinot Grigio complements the creamy sauce without overpowering it.
• Apple or Pear Slices: Crisp slices of pear is surprisingly delicious on the side. It's especially great for little ones in their picky-food stage.

Storage and Reheating

Storage:

• Let the pumpkin gnocchi cool completely before transferring it to an airtight container.
• Store it in the refrigerator for up to 3-4 days.
• This dish is best enjoyed fresh but still reheats well!

Reheating:

• Oven: For best texture, reheat in a 350ºF oven in a baking dish covered loosely with foil until warmed through (about 15-20 minutes).
• Microwave: For a quicker option, place a portion in a microwave-safe dish, cover with a damp paper towel, and heat in 45-second intervals until hot.

Tip: Add a splash of milk or chicken stock before reheating to help loosen the sauce if it's thickened in the fridge.

Freezing:

You can freeze this dish either before or after baking.

Before baking: Assemble everything (except the fried sage garnish), wrap it tightly in plastic wrap and foil, and freeze it for up to 2 months. When you're ready to bake it, thaw it overnight in the fridge then bake it as directed.

After baking: Let it cool completely, then portion it into freezer-safe containers. Reheat it directly from frozen in the oven at 350ºF (covered) until heated through, or thaw it overnight and reheat as above.

Frequently Asked Questions

Can I use homemade gnocchi instead of store-bought?
Absolutely! Homemade gnocchi will work beautifully, just be sure to cook it gently so it doesn't fall apart before baking.

Is there a substitute for pumpkin puree?
Yes! Butternut squash puree, sweet potato puree, or even canned acorn squash can be used in place of pumpkin. The flavor will be slightly different but still delicious.

Can I make this vegetarian?
You can! Swap the Italian sausage with a plant-based sausage or sautéed mushrooms. Use vegetable broth instead of the chicken stock.

Does the sauce taste strongly of pumpkin?
Not at all. The pumpkin adds creaminess and subtle flavor, but the dish is more savory and well-balanced thanks to the sausage and Parmesan.

Can I make it ahead of time?
Yep! Assemble it completely and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 20-30 minutes before placing it in the oven.

What kind of pan should I use?
A 1-1.5 quart baking dish works best, but an oven-safe skillet would work in a pinch.

If you're craving fall comfort foods, these are a few of our favorite fall recipes. Start with the mushroom gorgonzola risotto - it's so creamy and has incredible flavor from the gorgonzola. If you're looking for a versatile side, these creamed corn recipes with and without cream let you choose to make it your way. If you've got leftover turkey, turn it into something amazing with this creamy turkey tetrazzini, a cheesy, comforting bake that's always a hit. And if you want to stick with pumpkin flavors, don't miss our favorite easy fall desserts and try our pumpkin tres leches cake or pumpkin pie cake!

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Creamy Baked Pumpkin Gnocchi with Italian Sausage

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This easy dish is made with plain gnocchi then baked in a creamy, easy-to-make pumpkin sauce.

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Ingredients

• 1 lb gnocchi, cooked according to package directions
• 1 lb ground Italian sausage
• 1 large shallot, minced
• 2 garlic cloves, minced
• 1 cup low-sodium chicken stock
• 2 cups whole milk
• 1 15-oz can pumpkin puree
• kosher salt & freshly ground black pepper
• ½-1 cup grated parmesan cheese
• 12 fried sage leaves (optional but highly recommended)

Instructions

1. Preheat oven to 375F.
2. Preheat a large skillet over medium heat. Add the Italian sausage and cook until no pink remains, breaking it up into small crumbles as you cook. Remove it with a slotted spoon and set aside, leaving the grease behind in the pan.
3. Add the minced shallots to the pan. Cook, stirring frequently, about two minutes or until soft. Add the garlic, cook one minute more.
4. Add the chicken stock to the pan to deglaze; stir frequently while bringing it to a boil. Reduce the heat, add the milk and pumpkin puree. Stir until pumpkin puree is fully incorporated and the sauce is smooth. Season it well with salt and pepper to taste.
5. Add the cooked gnocchi and Italian sausage to the sauce in the skillet. Stir well and simmer for 5-10 minutes or until it's hot and heated through.
6. Pour it into a greased 1-quart baking dish. Sprinkle the top with the parmesan cheese. Bake it for 25-30 minutes or until the parmesan is browned and sauce is bubbling.
7. Let it sit for 10 minutes before serving, then top it with the fried sage leaves.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 60mgSodium: 678mgCarbohydrates: 35gFiber: 3gSugar: 7gProtein: 19g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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