Creamy Pumpkin Gnocchi With Italian Sausage
Posted on September 22, 2025
Creamy Pumpkin Gnocchi With Italian Sausage
- 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!
