Pumpkin sausage gnocchi with mushrooms is a creamy, one-pan dinner made with potato gnocchi, mild Italian sausage, browned mushrooms and spinach. The gnocchi cooks right in the pumpkin cream sauce, so there's no separate pot to boil. This recipe serves six and takes 45 minutes from start to finish.
The mushrooms get their own time in the skillet before the sauce goes in. That browning gives the dish a savory backbone, while Parmesan, lemon and fresh basil finish it with a little brightness. It's a satisfying choice for fall dinner nights when you want pumpkin on the dinner table.
A Few Things That Make This Dinner Better
Browning the mushrooms separately and cooking the gnocchi in the sauce give this dinner its best flavor and texture. Let the mushrooms sit between stirs so their cut sides can color, and stir the gnocchi gently so the tender pieces stay intact.
Use plain pumpkin puree, not pumpkin pie filling. The pumpkin belongs in the sauce; this recipe uses packaged potato gnocchi rather than homemade pumpkin dumplings.
Ingredients You'll Need
Italian sausage, potato gnocchi and plain pumpkin puree form the base of this savory dinner. Measure the remaining ingredients before you start; the sauce comes together quickly.
- 16 ounces mild Italian sausage
- 2 tablespoons olive oil, divided
- 8 ounces fresh mushrooms, sliced
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ cup dry white wine
- ½ cup low-sodium chicken stock
- 2 teaspoons chicken bouillon base
- 1 cup heavy cream
- 1 cup plain pumpkin puree
- 16 ounces fresh or frozen gnocchi, uncooked
- 4 cups fresh spinach, chopped
- ½ cup freshly grated Parmesan cheese
- Juice of ½ lemon
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- ¼ cup fresh basil, thinly sliced
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Tools for This Recipe
Use a large, deep skillet with a fitted lid so there's room to stir and cover the gnocchi. You'll also need basic preparation and measuring tools.
- Large, deep skillet with a fitted lid
- Wooden spoon
- Whisk
- Chef knife
- Cutting board
- Measuring cups and spoons
- Cheese grater
- Plate for cooked sausage and mushrooms
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Buy Now → How to Make Pumpkin Sausage Gnocchi
Brown the sausage and mushrooms first, build the sauce in the same skillet, then cook the gnocchi directly in it. Follow these five steps for tender gnocchi and a smooth sauce.
1. Prep Everything First
Chop the onion and spinach, mince the garlic, slice the mushrooms and thinly slice the basil. Measure the other ingredients before cooking. Keep frozen gnocchi frozen until it goes into the sauce; don't thaw or boil it first.
2. Brown the Sausage and Mushrooms
Heat a large, deep skillet over medium-high heat. Brown the sausage, breaking it into small pieces, until completely cooked; transfer it to a plate and drain excess grease if needed. Reduce the heat to medium and add 1 tablespoon olive oil. Spread the mushrooms in an even layer and cook for 4-5 minutes, stirring only occasionally. Transfer the browned mushrooms to the sausage plate.
3. Build the Pumpkin Cream Sauce
Add the remaining 1 tablespoon olive oil. Cook the onion over medium heat for about 5 minutes, until tender and translucent. Stir in the garlic and Italian seasoning for about 30 seconds. Add the white wine, scrape up the browned bits and simmer until reduced by roughly half. Lower the heat to medium-low; stir in the chicken stock, bouillon base and heavy cream, then whisk in the pumpkin puree until smooth.
4. Cook the Gnocchi in the Sauce
Return the sausage and mushrooms to the skillet and gently stir in the uncooked gnocchi. Cover and cook for about 6 minutes, stirring once or twice to prevent sticking. Add the chopped spinach, cover again and cook approximately 4 minutes more, until the spinach wilts and the gnocchi is tender. Add a small splash of stock or cream if the sauce becomes too thick.
5. Finish Off the Heat
Remove the skillet from the heat and gently stir in the Parmesan and lemon juice. Taste before adding salt-the sausage, bouillon and cheese already contribute plenty. Season with kosher salt and black pepper as needed, then fold in the basil immediately before serving. Serve hot with extra Parmesan and pepper if you like.
Tips for a Creamy Sauce
Keep the heat at medium-low once the cream goes in, and finish with Parmesan after removing the skillet from the heat. If the sauce thickens before the gnocchi is tender, loosen it with a small splash of chicken stock or cream.
Refrigerated, shelf-stable and frozen potato gnocchi can all work here. Brands vary, so use tenderness as your final check rather than relying on the clock alone. Stir gently to avoid breaking the gnocchi.
A Few Easy Substitutions
You can replace the white wine with an equal amount of additional low-sodium chicken stock. A small extra squeeze of lemon at the end helps replace some of the acidity.
Use hot Italian sausage for a spicier dinner, or substitute ground turkey or chicken sausage for the pork sausage. Cremini and baby bella mushrooms give deeper flavor, but white button mushrooms work too.
What to Serve with Pumpkin Sausage Gnocchi
A crisp salad, green vegetables or crusty bread balances the creamy sauce. Try Caesar salad, roasted broccoli or homemade garlic bread. A simple green salad or green beans also works well.
Classic Homemade Caesar Salad
Homemade Garlic Bread
Sautéed Garlic Butter Green Beans
For wine, a dry white such as Pinot Grigio or Sauvignon Blanc complements the sauce.
Common Questions
Do I need to boil the gnocchi first?
No. Add the uncooked potato gnocchi directly to the pumpkin cream sauce. Cover the skillet and stir once or twice during cooking to keep it from sticking.
Can I use frozen gnocchi?
Yes. Keep it frozen until you add it to the sauce; there is no need to thaw it first. Cooking time varies by brand, so check for tenderness before serving.
Can I make the sauce without white wine?
Replace the wine with the same amount of additional low-sodium chicken stock. A small extra squeeze of lemon at the end helps replace some of the acidity.
Is pumpkin pie filling the same as pumpkin puree?
No. Use 100% plain pumpkin puree. Pumpkin pie filling contains sugar and spices that do not belong in this savory sauce.
The Best Way to Store Leftovers
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat, adding a splash of stock, cream or milk to loosen the sauce. For individual portions, microwave in short intervals and stir between each.
Can You Freeze It?
Yes, freeze the finished dish in an airtight freezer-safe container for up to 2 months, with one texture tradeoff: the gnocchi and cream sauce may be softer after thawing. Thaw overnight in the refrigerator and reheat gently, adding a little cream or stock as needed.
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Savory Pumpkin Sausage Gnocchi
Savory pumpkin sausage gnocchi pairs tender gnocchi, Italian sausage, caramelized mushrooms, and spinach with a silky pumpkin Parmesan sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Italian
Ingredients
- 16 oz mild Italian sausage (ground)
- 2 tablespoons olive oil (divided)
- 1 yellow onion (finely minced)
- 4 garlic cloves (minced)
- ½ cup white wine
- 2 teaspoons Better than Bouillon Chicken Base
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 4 cups spinach (chopped)
- 16 oz fresh or frozen gnocchi (uncooked)
- 8 oz fresh mushrooms (sliced)
- ½ cup chicken stock (low sodium)
- ½ cup fresh grated Parmesan
- ½ teaspoon kosher salt (to taste)
- ¼ teaspoon freshly ground black pepper (to taste)
- ½ lemon (juiced)
- ¼ cup fresh basil (chiffonade)
Instructions
- Brown the Sausage: Heat a large skillet over medium-high heat. Brown the sausage until fully cooked, then remove it from the pan and drain any excess fat. Set the sausage aside.
- Sauté the Mushrooms: In the same skillet, add 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 4-5 minutes, until they are golden brown and slightly caramelized. Remove the mushrooms from the skillet and set aside with the sausage.
- Cook the Onions and Garlic: Return the skillet to the heat, adding the remaining tablespoon of olive oil. Add the minced onion and cook for about 5 minutes, until softened. Add the garlic and Italian seasoning, cooking for an additional 30 seconds.
- Deglaze with Wine: Pour in the white wine, stirring to deglaze the pan, and bring it to a gentle simmer. Let it cook until reduced by half.
- Make the Sauce: Reduce the heat to medium-low. Whisk in the chicken stock, heavy cream, and Better than Bouillon Chicken Base until smooth. Then, whisk in the pumpkin puree, creating a creamy, rich sauce.
- Combine with Sausage, Gnocchi, and Mushrooms: Add the cooked sausage, golden mushrooms, and uncooked gnocchi to the skillet, stirring to coat everything evenly in the sauce. Cover and cook for 6 minutes, stirring occasionally.
- Add Spinach: Uncover and stir in the chopped spinach. Cover again and cook for about 4 more minutes, until the spinach wilts and the gnocchi is tender.
- Finish with Fresh Lemon Juice, Parmesan, and Basil: Turn off the heat and stir in fresh lemon juice and Parmesan cheese until melted and fully incorporated into the sauce. Taste and adjust with salt and pepper, if needed. Fold in the fresh basil, and serve warm.
Nutrition
- Calories: 647
- Sugar: 5
- Sodium: 1357
- Fat: 46
- Saturated Fat: 20
- Carbohydrates: 38
- Fiber: 5
- Protein: 21
- Cholesterol: 109
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