Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin Gnocchi with Spinach and Sausage Recipe tastes cozy and savory with little pillows of pumpkin gnocchi tucked into garlicky sausage, wilted spinach, and a light, creamy sauce. It suits busy weeknights or casual dinner guests, and you can get it on the table in about 40 minutes. I first made this after a pumpkin-picking trip that ended with more cans of pumpkin than any one human reasonably needs.

Why Pumpkin Gnocchi with Spinach and Sausage Recipe Is Worth It

This recipe gives you all the comfort of a creamy pasta without feeling heavy or fussy. The pumpkin gnocchi stay tender and slightly chewy, while the sausage and spinach bring enough flavor that you do not need a long ingredient list.

You mix pantry staples with a few fresh ingredients, so the recipe fits both weeknight cooking and low-key entertaining. Leftovers also reheat nicely, which always wins in my house.

“This Pumpkin Gnocchi with Spinach and Sausage Recipe tastes like fall in a bowl and disappears from plates in minutes. ★★★★★”

Ingredients You Need

For the pumpkin gnocchi

• 1 cup canned pumpkin puree
  • Use 100% pumpkin, not pumpkin pie filling. I like Libby’s or Trader Joe’s.
• 1 large egg
• 1 cup whole milk ricotta, well drained
  • You can use part skim, but whole milk gives better texture.
• 1 cup finely grated Parmesan cheese
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 pinch ground nutmeg
• 1½ to 2 cups all purpose flour, plus extra for dusting
  • Start with 1½ cups and add more only if the dough feels sticky.
  • Use a gluten free all purpose blend if you need a gluten free option.

For the sausage and spinach sauce

• 1 pound Italian sausage, casings removed
  • Use mild or hot, pork or chicken, whatever your crew prefers.
• 1 tablespoon olive oil, only if your sausage seems very lean
• 3 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes, optional
• 1 cup low sodium chicken broth
• 1 cup heavy cream
  • You can swap half and half for a lighter sauce, but it will thicken less.
• 4 cups fresh baby spinach, loosely packed
• ½ cup grated Parmesan cheese, plus more for serving
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• Zest of 1 lemon, optional but brightens everything

Pantry shortcuts and notes

• Use shelf stable gnocchi if you feel short on time and still want the sausage spinach pumpkin flavor combo.
• Use frozen spinach if you squeeze it very dry; use 1½ cups thawed.
• Use pre minced garlic in a pinch, though fresh garlic gives better flavor.

Equipment list

• Large mixing bowl
• Fine mesh strainer or cheesecloth for draining ricotta
• Fork or rubber spatula
• Bench scraper or knife
• Large pot for boiling gnocchi
• Large deep skillet or sauté pan
• Slotted spoon
• Measuring cups and spoons
• Microplane or fine grater for Parmesan and lemon zest

Quick Tips & substitutions

• Pat or drain ricotta until it looks thick, so the gnocchi dough stays soft but not sticky.
• Chill the gnocchi dough for 15 minutes if it feels too loose to roll.
• Dust the counter lightly with flour; too much flour makes tough gnocchi.
• Use chicken or turkey sausage if you want a lighter dish.
• Swap spinach with chopped kale or Swiss chard and cook it a bit longer.
• Use vegetable broth and plant based sausage plus coconut cream for a dairy free version.
• Cook gnocchi in batches so they do not crowd the pot and stick together.
• Save a cup of pasta water in case you want to thin the sauce.

How to Make Pumpkin Gnocchi with Spinach and Sausage Recipe

Mix the pumpkin gnocchi dough

1. Add pumpkin puree, egg, drained ricotta, Parmesan, salt, garlic powder, onion powder, and nutmeg to a large bowl.
2. Stir until the mixture looks smooth and uniform.
3. Add 1½ cups flour and fold gently with a spatula or fork.
4. Check the texture; the dough should feel soft and slightly tacky but hold together.
5. Add extra flour a tablespoon at a time if the dough sticks heavily to your hands.

Shape the gnocchi

1. Lightly flour a clean work surface.
2. Turn the dough out and gently shape it into a rough rectangle.
3. Cut the dough into 4 equal pieces with a bench scraper or knife.
4. Roll each piece into a long rope about ¾ inch thick.
5. Cut the rope into ¾ inch pillows.
6. If you feel fancy, roll each piece over the back of a fork to add ridges, though plain pillows work just fine.
7. Place the gnocchi on a floured baking sheet in a single layer.

Boil the gnocchi

1. Bring a large pot of salted water to a gentle boil.
2. Add half the gnocchi and stir once so they do not stick to the bottom.
3. Cook until the gnocchi float to the surface and then give them 1 more minute.
4. Lift them out with a slotted spoon and transfer them to a lightly oiled tray.
5. Repeat with the remaining gnocchi.

Cook the sausage and aromatics

1. While the water heats, set a large skillet over medium heat.
2. Add the sausage and break it into small pieces with a spoon.
3. Cook until the sausage browns and cooks through, about 7 to 8 minutes.
4. If the pan looks dry, drizzle in a little olive oil.
5. Add minced garlic and red pepper flakes and stir for 30 seconds until fragrant.

Build the sauce

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Let the broth simmer for 2 to 3 minutes so it reduces slightly.
3. Stir in the heavy cream and bring the mixture back to a gentle simmer.
4. Add salt and black pepper and taste so you can adjust seasoning early.

Add spinach and cheese

1. Add the spinach in handfuls and stir until it wilts into the sauce.
2. Sprinkle in the Parmesan and stir until it melts and thickens the sauce.
3. Add lemon zest if you use it and taste again for seasoning.

Combine gnocchi with the sauce

1. Add the cooked pumpkin gnocchi to the skillet with the sausage and spinach sauce.
2. Toss gently so you coat each gnocchi piece without smashing it.
3. If the sauce looks too thick, splash in a bit of reserved pasta water or extra broth.
4. Let everything simmer together for 1 to 2 minutes so the flavors mingle.
5. Serve hot with extra Parmesan on top.

Recipe Variations

• Gluten free: Use a gluten free all purpose flour blend and check that your sausage and broth list gluten free on the label.
• Dairy free: Use dairy free ricotta, coconut cream instead of heavy cream, and a vegan Parmesan style cheese.
• Vegan: Use vegan sausage, dairy free ricotta, plant based cream, and a flax egg instead of the egg.
• Low carb: Skip homemade gnocchi and use roasted cauliflower florets or sautéed zucchini rounds with the sausage spinach sauce.
• Extra veggies: Add sautéed mushrooms, roasted butternut squash cubes, or peas.
• Extra protein: Stir in white beans or grilled chicken pieces with the sausage.

Ways to Serve Pumpkin Gnocchi with Spinach and Sausage Recipe

• Serve in warm shallow bowls with extra grated Parmesan and black pepper.
• Add a simple green salad with lemony vinaigrette on the side.
• Pair with roasted broccoli or green beans for more vegetables.
• Top with toasted pumpkin seeds for crunch and a little nutty flavor.
• Pack leftovers in a thermos for a cozy work or school lunch.

Storage Success

Let the Pumpkin Gnocchi with Spinach and Sausage Recipe cool until just warm, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or cream so the sauce loosens. You can also reheat in the microwave in short bursts and stir between each round. I do not suggest freezing this dish, since the gnocchi can turn mushy after thawing.

Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin Gnocchi with Spinach and Sausage is a cozy, savory dish with tender pumpkin gnocchi, garlicky sausage, wilted spinach, and a light creamy sauce—perfect for busy weeknights or casual dinner guests.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Dinner

Ingredients

  

• 1 cup canned pumpkin puree
• 1 large egg
• 1 cup whole milk ricotta, well drained
• 1 cup finely grated Parmesan cheese
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 pinch ground nutmeg
• 1 1/2 to 2 cups all purpose flour, plus extra for dusting

• 1 pound Italian sausage, casings removed
• 1 tablespoon olive oil, if sausage is very lean
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup low sodium chicken broth
• 1 cup heavy cream
• 4 cups fresh baby spinach, loosely packed
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 zest of 1 lemon

Instructions

 

1. In a large bowl, combine the pumpkin puree, egg, drained ricotta, Parmesan, fine sea salt, garlic powder, onion powder, and nutmeg, stirring until smooth and uniform.
2. Add 1 1/2 cups of flour and gently fold with a spatula or fork until a soft dough forms.
3. Check the texture; the dough should feel soft and slightly tacky but hold together. Add more flour a tablespoon at a time only if the dough sticks heavily to your hands.

1. Lightly flour a clean work surface and turn the dough out onto it. Gently shape the dough into a rough rectangle.
2. Cut the dough into 4 equal pieces. Roll each piece into a long rope about 3/4 inch thick.
3. Cut each rope into 3/4 inch pillows. If desired, roll each piece over the back of a fork to make ridges.
4. Place the shaped gnocchi in a single layer on a floured baking sheet.

1. Bring a large pot of salted water to a gentle boil.
2. Add about half of the gnocchi and stir once so they do not stick to the bottom.
3. Cook until the gnocchi float to the surface, then cook 1 minute more.
4. Lift the gnocchi out with a slotted spoon and transfer to a lightly oiled tray. Repeat with the remaining gnocchi.

1. While the water heats, set a large skillet over medium heat and add the Italian sausage, breaking it into small pieces with a spoon.
2. Cook until the sausage is browned and cooked through, about 7 to 8 minutes. If the pan looks dry, drizzle in the olive oil.
3. Add the minced garlic and crushed red pepper flakes and cook for about 30 seconds, just until fragrant.

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes to reduce slightly.
2. Stir in the heavy cream and bring the mixture back to a gentle simmer.
3. Season with kosher salt and black pepper, tasting and adjusting as needed.

1. Add the spinach in handfuls, stirring until it wilts into the sauce.
2. Stir in the grated Parmesan until it melts and slightly thickens the sauce.
3. Add the lemon zest if using, and taste again for seasoning.

1. Add the cooked pumpkin gnocchi to the skillet with the sausage and spinach sauce.
2. Toss gently to coat the gnocchi without smashing them. If the sauce seems too thick, add a splash of the gnocchi cooking water or extra broth.
3. Let everything simmer together for 1 to 2 minutes so the flavors meld, then serve hot with extra Parmesan on top.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 620 calories; fat 38 g; saturated fat 19 g; carbohydrates 39 g; fiber 3 g; sugars 5 g; protein 26 g; sodium 980 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.