Creamy Pumpkin Gnocchi with Italian Sausage and Sage

posted by Michelle Goth on Oct 10, 2024 (updated Nov 19, 2024)

This Pumpkin Gnocchi recipe features tender, pillowy gnocchi enveloped in a velvety pumpkin cream sauce, complemented by savory sausage and earthy greens. It’s the ultimate comfort dish, perfect for savoring the warm, rich flavors of fall in a simple one-pan meal.

This pumpkin gnocchi recipe combines seasonal flavors and classic Italian elements into one dish! The mild Italian sausage adds a savory, hearty base, while the pumpkin puree adds a velvety smoothness to the sage butter sauce. I like to cook the gnocchi right in the sauce, so it absorbs all of those rich flavors while keeping it soft and pillowy!

Pumpkin gnocchi served in a bowl with a silver spoon and parmesan cheese on top.

I’ve designed this recipe to be both delicious and practical, combining high-quality ingredients that come together in one skillet for a meal that’s bursting with flavor and easy to clean up afterward.

This pumpkin gnocchi is simple enough to make on weeknights, but elegant enough to serve to guests at a dinner party! Plus, it’s to swap out ingredients to accommodate any dietary needs or preferences.

Ingredients Needed

To make this easy pumpkin gnocchi recipe, here’s what you’ll need:

Butter: A bit of butter starts to build loads of flavor!
Italian Sausage: You can use mild, spicy, or sweet Italian sausage! It’s totally up to you.
Shallot & Garlic: These aromatic ingredients add a depth of savory flavor.
Chicken Broth: I like to use chicken broth here, but you can add vegetable broth or water if you prefer.
Pumpkin Puree: Adds a creamy texture and subtle sweetness to the sauce. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Spices: The combination of Italian seasoning, ground nutmeg, salt and pepper will season your pumpkin gnocchi recipe to perfection!
Heavy Cream: For a bit of creamy flavor and to balance out the flavors!
Parmesan Cheese: Add parmesan cheese to taste and add more for garnish if you’d like!
Sage Leaves: Sage adds a cozy, herbaceous flavor! I recommend using fresh sage leaves, but if you have dried sage you can add a little bit to the mix instead.
Kale: Kale adds texture and nutrients!
Gnocchi: You can use store-bought gnocchi or make homemade gnocchi!
Thyme: Thyme is another cozy herb that I love to add to this fall favorite!

Overhead shot of pumpkin gnocchi in a skillet next to a white pumpkin.

Substitutions & Additions

You can swap out ingredients as you’d like or make some additions to your pumpkin gnocchi depending on what’s in your pantry and fridge! I always think it’s best to use what you have on hand.

Swap mild Italian sausage for spicy sausage if you want a bit of heat, or use ground turkey, chicken, or even a plant-based sausage for a lighter or vegetarian option.
Substitute the kale with Swiss chard, spinach or even thinly sliced Brussels sprouts for a different texture and flavor.
If fresh gnocchi are not available, you can use dried or frozen gnocchi, or even substitute with pasta like orecchiette or shells. You can also opt for sweet potato gnocchi!
Sautéed mushrooms like cremini or shiitake would add a hearty, earthy element to the dish.
Instead of Italian seasoning, you can substitute Herbs de Provence blend.
If you can’t find fresh sage, substitute dried sage, starting with 1/2 teaspoon and adding more if needed.
If you don’t love sage, don’t worry! You can substitute rosemary or thyme equally.
For a sweeter twist, roasted butternut squash cubes can be stirred in with the gnocchi.
Sprinkle in red pepper flakes for a touch of heat to balance the creaminess.

If you don’t have Italian seasoning on hand, remember you can make it yourself using basic seasonings. Check out this homemade Italian seasoning recipe.

Cooking ground sausage in a skillet with shallot and garlic added.

Pumpkin, cheese and seasonings added to the Italian sausage in a skillet.

How to Make Pumpkin Gnocchi

Brown the Sausage: Melt butter in a large skillet over medium-high heat. Add sausage and cook for 5 to 7 minutes, breaking it up with a spatula as it cooks.
Add Shallots & Garlic: Add shallots and garlic to the skillet. Cook for 1 to 2 minutes, or until garlic is fragrant.
Make the Sauce: Add chicken broth, pumpkin puree, Italian seasoning, nutmeg, salt, pepper, heavy cream, grated parmesan cheese, and minced sage. Bring to a boil.
Combine with Kale & Gnocchi: Add kale and gnocchi. Cover and cook for 3 to 5 minutes on medium heat.
Serve & Enjoy: Garnish with more sage and parmesan before serving.

Pumpkin gnocchi in a skillet with a serving spoon on it.

Serving Suggestions

This creamy pumpkin gnocchi with Italian sausage and sage is hearty enough to stand alone, but you can pair it with a simple side salad or garlic bread for a complete meal!

I like to pair this gnocchi dish with my Kale Brussels Sprouts Salad or Cranberry Harvest Salad with Easy Air Fryer Garlic Bread or Cheese Scones!

Or keep it simple and serve with some crusty French bread, to soak up that gorgeous creamy pumpkin sauce!

Or you could choose to use this gnocchi recipe as a side dish for a hearty fall dinner like this Leftover Brisket Sandwich, my Apple Cider Chicken or this Bourbon Pork Loin.

Creamy pumpkin gnocchi with Italian sausage and sage in a skillet.

Storing Leftover Pumpkin Gnocchi

Store any leftover creamy pumpkin gnocchi in an airtight container in the refrigerator for up to 3 days.

To reheat, add a splash of chicken broth, water or cream to the pan to help loosen the sauce, as it tends to thicken when chilled.

I don’t recommend freezing the dish due to the cream and gnocchi, so it is best enjoyed fresh or within a couple of days!