Creamy Pumpkin Gnocchi With Italian Sausage

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Fall is the season for all things pumpkin: pumpkin bread, pumpkin lattes, and so much more. It’s the flavor that defines autumn! But pumpkin isn’t just for desserts; it’s also incredible in savory dishes. It’s comforting with a hint of sweetness and nuttiness, reminiscent of sweet potatoes or butternut squash. Plus, using canned pumpkin puree makes cooking with it a breeze.

For this gnocchi dish, we create a sauce with pumpkin puree, tomato, and herbs, similar to a marinara. Pumpkin pairs beautifully with sage and sausage, making them perfect additions to the gnocchi and sauce. Our go-to pumpkin puree brand is Libby’s—it’s just unbeatable! Wondering what to do with the extra pumpkin puree? Try out some pumpkin recipes to use it all up.

Sweet Italian sausage is fantastic in this dish, but you can also try mild or hot Italian sausage for a different twist. Serve with bread to soak up the sauce and a fresh salad to complete the meal.

Creamy Pumpkin Gnocchi With Italian Sausage

Prep Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 4


  • Salt
  • 2 17.5-oz. packages gnocchi
  • 3 tablespoons extra-virgin olive oil divided
  • 1 pound sweet Italian sausage about 4 links
  • 4 cloves garlic finely chopped
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon tomato paste
  • 1 3/4 cups low-sodium chicken broth
  • 1 cup pumpkin puree
  • Black pepper
  • 1/4 cup finely grated Parmesan cheese plus more for serving
  • 1/4 cup heavy cream
  • Pinch of ground nutmeg
  • Finely chopped fresh parsley for serving


  • In a large pot of boiling salted water, cook gnocchi until al dente according to package instructions. Drain.
  • Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add sausage and cook until seared and just cooked through, about 8 minutes. Transfer to a cutting board.
  • Wipe skillet clean. In the same skillet over medium heat, heat remaining 2 tablespoons oil. Add garlic and cook until fragrant, about 1 minute. Add sage and tomato paste; stir to combine. Whisk in broth and pumpkin puree; season with salt and pepper. Bring to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes.
  • Slice sausage into coins and return to skillet along with gnocchi. Stir in Parmesan and cream; cook until gnocchi is coated in sauce, about 2 minutes.
  • Stir in nutmeg; season with salt and pepper. Top with Parmesan, parsley, and a few grinds of pepper. Serve and enjoy!

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