Pumpkin Gnocchi with Spinach and Sausage

Pumpkin Gnocchi with Spinach and Sausage tastes cozy, savory, and just a little sweet from the pumpkin, like fall in a bowl without the crunchy leaves stuck to your shoes. It works perfectly for busy weeknights, date nights, or casual dinners with friends, and you can finish it in about 40 minutes. I tested versions of this dish so many times that my neighbors started “checking in” at dinnertime with suspiciously empty Tupperware.

Why Pumpkin Gnocchi with Spinach and Sausage Is Worth It

Pumpkin gnocchi with spinach and sausage brings soft, pillowy dumplings, garlicky sausage, and silky greens together in one skillet. The pumpkin adds color, gentle sweetness, and extra moisture, so the gnocchi stay tender instead of dense.

This recipe uses pantry ingredients like canned pumpkin and dried spices, so you can cook it on a weeknight without a grocery marathon. The sausage and parmesan add big flavor, so the sauce tastes rich and complex even though the method stays simple.

“This pumpkin gnocchi with spinach and sausage tastes like a cozy restaurant dinner at home, but it comes together faster than takeout. ★★★★★”

Ingredients You Need

Gnocchi

• 1 cup canned pumpkin puree
  • Use 100% pumpkin, not pumpkin pie filling. I like Libby’s or store brand with only pumpkin in the ingredients.
• 1 large egg
• 1 cup ricotta cheese, drained if very wet
  • Whole milk ricotta gives the best texture, but part skim works in a pinch.
• 1 cup finely grated parmesan cheese
  • Use real parmesan or Grana Padano, not the green can.
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning or dried thyme
• 1 ¾ to 2 cups all purpose flour, plus extra for dusting
  • Start low and add more as needed so the dough stays soft, not stiff.

Sausage and Spinach Sauce

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
  • Use turkey or chicken sausage if you prefer a lighter option. Choose mild or hot based on your spice tolerance.
• 1 small yellow onion, finely chopped
• 3 to 4 cloves garlic, minced
• ½ teaspoon red pepper flakes, optional
• ½ cup low sodium chicken broth
• 1 cup heavy cream or half and half
  • Heavy cream gives a thicker sauce. Half and half tastes lighter but still works.
• 3 cups fresh baby spinach, loosely packed
• ½ cup grated parmesan cheese, plus more for serving
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• Zest of ½ lemon, optional, for brightness

Pantry Shortcuts

• Use shelf stable potato gnocchi if you do not want to roll your own. You need about 18 to 20 ounces.
• Use frozen chopped spinach if fresh spinach runs out. Thaw it and squeeze out extra water before adding.
• Use pre minced garlic from a jar if you need a shortcut, but fresh garlic gives better flavor.

Equipment List

• Large mixing bowl
• Fine mesh strainer or cheesecloth to drain ricotta
• Measuring cups and spoons
• Fork or rubber spatula
• Bench scraper or knife
• Large cutting board or clean counter for shaping gnocchi
• Large pot for boiling water
• Slotted spoon
• Large deep skillet or sauté pan
• Wooden spoon or spatula
• Microplane or fine grater for parmesan and lemon zest

Quick Tips & substitutions

• Pat or drain ricotta so the gnocchi dough stays soft but not sticky.
• Add flour gradually and stop when the dough feels slightly tacky but holds together.
• Dust your hands and surface with flour lightly so the gnocchi do not stick or turn tough.
• Brown the sausage well so it adds deep flavor to the sauce.
• Swap chicken or turkey sausage for a lighter version.
• Use store bought gnocchi when you need a faster dinner.
• Stir spinach in at the end so it stays bright and tender.
• Thin the sauce with extra broth if it thickens too much.
• Use gluten free all purpose flour and gluten free gnocchi for a gluten free version.
• Skip red pepper flakes if you cook for kids or spice sensitive guests.

How to Make Pumpkin Gnocchi with Spinach and Sausage

Mix the Pumpkin Gnocchi Dough

1. Add pumpkin puree, egg, ricotta, parmesan, salt, garlic powder, onion powder, and Italian seasoning to a large bowl.
2. Stir until the mixture turns smooth and creamy.
3. Sprinkle 1 ¾ cups flour over the top and fold it in gently with a spatula or fork.
4. Add more flour 1 tablespoon at a time until the dough feels soft, slightly sticky, and holds its shape.

Shape the Gnocchi

1. Lightly flour a clean counter or large cutting board.
2. Turn the dough out and dust the top with a little flour.
3. Divide the dough into 4 pieces and roll each piece into a rope about ¾ inch thick.
4. Cut each rope into ¾ inch pillows with a knife or bench scraper.
5. If you want ridges, roll each piece over the back of a fork with your thumb.
6. Place the shaped gnocchi on a floured tray in a single layer while you heat the water and start the sauce.

Brown the Sausage

1. Heat olive oil in a large deep skillet over medium high heat.
2. Add the sausage and break it into small crumbles with a spoon.
3. Cook until the sausage browns and no pink remains, about 6 to 8 minutes.
4. If the pan collects a lot of fat, spoon some out, but keep a thin layer for flavor.

Build the Spinach and Sausage Sauce

1. Add chopped onion to the sausage and cook until it turns soft and translucent, about 3 to 4 minutes.
2. Stir in garlic and red pepper flakes and cook 30 to 60 seconds until fragrant.
3. Pour in chicken broth and scrape the browned bits from the bottom of the pan.
4. Stir in heavy cream and bring the sauce to a gentle simmer.
5. Lower the heat and let the sauce bubble softly for 3 to 5 minutes so it thickens slightly.
6. Add spinach and stir until it wilts into the sauce.
7. Stir in parmesan, salt, black pepper, and lemon zest if you use it. Taste and adjust seasoning.

Cook the Gnocchi

1. While the sauce simmers, bring a large pot of salted water to a boil.
2. Drop the pumpkin gnocchi into the boiling water in batches so you do not crowd the pot.
3. Stir gently so they do not stick to the bottom.
4. Cook until the gnocchi float to the top and then give them another 1 to 2 minutes.
5. Use a slotted spoon to transfer the cooked gnocchi straight into the skillet with the sauce.

Combine and Serve

1. Toss the gnocchi with the spinach and sausage sauce over low heat.
2. Add a splash of pasta water or broth if the sauce looks too thick.
3. Taste and adjust salt and pepper.
4. Serve hot with extra parmesan on top and a little black pepper.

Recipe Variations

• Gluten free: Use gluten free all purpose flour and gluten free shelf stable gnocchi if you skip homemade.
• Vegan: Use vegan sausage, plant based cream, and vegan parmesan, and replace egg and ricotta with mashed potato and extra pumpkin.
• Low carb: Use small roasted cauliflower florets instead of gnocchi and keep the spinach and sausage sauce.
• Extra veggies: Add sautéed mushrooms, roasted butternut squash cubes, or peas.
• Extra heat: Use hot Italian sausage and increase red pepper flakes.
• Lighter sauce: Use half and half or whole milk and add a spoon of cream cheese for body.

Ways to Serve

• Spoon pumpkin gnocchi with spinach and sausage into shallow bowls and top with extra parmesan and black pepper.
• Serve with a simple green salad with lemon vinaigrette.
• Add garlic bread or warm crusty bread on the side to soak up the sauce.
• Pair with roasted carrots or roasted broccoli for more vegetables.
• Pack leftovers in a thermos for a cozy work lunch.

Storage Success

Cool leftover pumpkin gnocchi with spinach and sausage to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat and add a splash of broth or milk to loosen the sauce. Stir often so the gnocchi heat evenly and do not stick. Freeze the sauce by itself for up to 2 months and cook fresh gnocchi when you want to serve it.

Pumpkin Gnocchi with Spinach and Sausage

Pumpkin Gnocchi with Spinach and Sausage is a cozy, savory skillet dinner with pillowy pumpkin gnocchi, garlicky sausage, and silky spinach in a creamy sauce.

Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 1 cup canned pumpkin puree
• 1 large egg
• 1 cup ricotta cheese, drained if very wet
• 1 cup finely grated parmesan cheese
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning or dried thyme
• 1 3/4 to 2 cups all purpose flour, plus extra for dusting

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 small yellow onion, finely chopped
• 3 to 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup low sodium chicken broth
• 1 cup heavy cream or half and half
• 3 cups fresh baby spinach, loosely packed
• 1/2 cup grated parmesan cheese, plus more for serving
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• zest of 1/2 lemon lemon zest

Method

 

1. Add the pumpkin puree, egg, ricotta, parmesan, salt, garlic powder, onion powder, and Italian seasoning to a large mixing bowl.
2. Stir until the mixture is smooth and creamy.
3. Sprinkle 1 3/4 cups of flour over the top and fold it in gently with a spatula or fork.
4. Add more flour 1 tablespoon at a time until the dough feels soft, slightly sticky, and holds its shape.

1. Lightly flour a clean counter or large cutting board.
2. Turn the dough out onto the floured surface and dust the top with a little flour.
3. Divide the dough into 4 pieces and roll each piece into a rope about 3/4 inch thick.
4. Cut each rope into 3/4 inch pillows with a knife or bench scraper.
5. If desired, roll each piece over the back of a fork with your thumb to create ridges.
6. Place the shaped gnocchi on a floured tray in a single layer while you heat the water and start the sauce.

1. Heat the olive oil in a large deep skillet over medium-high heat.
2. Add the Italian sausage and break it into small crumbles with a spoon.
3. Cook until the sausage is browned and no pink remains, about 6 to 8 minutes.
4. If there is a lot of fat in the pan, spoon some out, leaving a thin layer for flavor.

1. Add the chopped onion to the sausage and cook until soft and translucent, about 3 to 4 minutes.
2. Stir in the garlic and red pepper flakes and cook for 30 to 60 seconds until fragrant.
3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
4. Stir in the heavy cream or half and half and bring the sauce to a gentle simmer.
5. Lower the heat and let the sauce bubble softly for 3 to 5 minutes to thicken slightly.
6. Add the spinach and stir until it wilts into the sauce.
7. Stir in the parmesan, salt, black pepper, and lemon zest if using. Taste and adjust seasoning.

1. While the sauce simmers, bring a large pot of salted water to a boil.
2. Drop the pumpkin gnocchi into the boiling water in batches so you do not crowd the pot.
3. Stir gently so the gnocchi do not stick to the bottom.
4. Cook until the gnocchi float to the top, then cook 1 to 2 minutes more.
5. Use a slotted spoon to transfer the cooked gnocchi straight into the skillet with the sauce.

1. Toss the gnocchi with the spinach and sausage sauce over low heat until well coated.
2. Add a splash of pasta water or extra broth if the sauce looks too thick.
3. Taste and adjust salt and pepper as needed.
4. Serve hot with extra parmesan and a little black pepper on top.

Notes

Nutrition Information
Approximate per serving (4 servings): 640 calories; fat 38 g; saturated fat 19 g; carbohydrates 47 g; fiber 4 g; sugars 4 g; protein 25 g; sodium 1180 mg. Values will vary based on brands, substitutions, and portion size.