The skillet is warm, filling the kitchen with the savory aroma of browned sausage, caramelized mushrooms, and hints of garlic mingling with a creamy pumpkin sauce. This dish has it all: pillowy gnocchi, tender spinach, and a sauce that’s rich with pumpkin puree and Parmesan.
It’s a hearty and flavorful meal, bursting with autumnal goodness, perfect for a weeknight pick-me-up or a lazy Sunday dinner. This recipe isn’t just about taste; it’s about warmth, comfort, and bringing a touch of seasonal magic to your table.
Why You’ll Love This Recipe
This savory pumpkin sausage gnocchi is everything comfort food should be: creamy, filling, and bursting with flavors. The Italian sausage adds a satisfying richness, balanced by the sweet, earthy pumpkin puree and the slight tang of Parmesan cheese. Caramelized mushrooms bring a deep, umami undertone, while fresh spinach adds color and a hint of freshness.
And here’s the best part—it’s incredibly easy to make. With ingredients like store-bought gnocchi, chicken stock, and Italian seasoning, this recipe transforms simple pantry items into a dish that feels gourmet. Plus, it’s made in a single skillet, making cleanup a breeze!
The Story Behind the Dish
Gnocchi, those beloved Italian potato dumplings, trace back centuries and come in countless regional variations, from dense, doughy versions in northern Italy to lighter, melt-in-your-mouth varieties.
This pumpkin sausage gnocchi recipe brings together Italian tradition with a seasonal twist that makes it perfect for the colder months.
In Italian cuisine, combining gnocchi with savory sausage and rich, creamy sauces is a natural choice, as it brings warmth and comfort to the meal. The pumpkin addition adds a distinctly American autumnal flavor, blending Italian heritage with a cozy, seasonal twist.
Equipment List
- Large skillet: Essential for cooking everything in one pan, allowing the ingredients to mingle and build deep flavors.
- Wooden spoon or spatula: Helps gently stir and scrape up any browned bits from the pan, adding richness to the sauce.
- Lemon juicer: Fresh lemon juice brightens the final dish, balancing the creamy, rich flavors.
Ingredients You’ll Need for This Recipe
- Mild Italian sausage – Adds a rich, savory flavor with a hint of spice.
- Olive oil – Helps caramelize the mushrooms and add depth to the dish.
- Yellow onion – Brings sweetness and depth.
- Garlic cloves – Essential for that warm, aromatic base.
- White wine – Adds acidity and a light fruity note, perfect for deglazing.
- Better than Bouillon Chicken Base – For that extra kick of savory flavor.
- Pumpkin puree – Adds creaminess and a mild sweetness; ensure it's plain pumpkin, not pie filling.
- Italian seasoning – Brings a blend of herbs, complementing the sausage.
- Heavy cream – The secret to a silky, luxurious sauce.
- Fresh spinach – Adds color, freshness, and nutritional balance.
- Fresh or frozen gnocchi – The star of the dish, providing pillowy texture.
- Fresh mushrooms – Caramelized to a golden brown for an earthy richness.
- Chicken stock – Adds moisture and depth to the sauce.
- Parmesan cheese – For a nutty, savory finish.
- Kosher salt and black pepper – To taste, enhancing and balancing flavors.
- Lemon juice – Adds brightness.
- Fresh basil – Completes the dish with a fresh, herbal note.
How to Make Savory Pumpkin Sausage Gnocchi with Caramelized Mushrooms
- Brown the Sausage: In a large skillet over medium heat, cook the sausage until it’s browned and cooked through. Transfer to a plate, leaving any rendered fat in the skillet.
- Sauté the Mushrooms: Add a tablespoon of olive oil to the skillet. Add the mushrooms, cooking them for about 4–5 minutes until they’re golden and caramelized. Transfer them to the plate with the sausage.
- Cook the Onions and Garlic: In the same skillet, add the remaining olive oil. Sauté the onion until softened, about 5 minutes. Add garlic and Italian seasoning, cooking until fragrant.
- Deglaze with Wine: Pour in the white wine, stirring to deglaze the skillet and loosen any flavorful bits. Let it simmer until reduced by half.
- Create the Sauce: Lower the heat to medium-low. Whisk in the chicken stock, heavy cream, and bouillon until smooth, then whisk in the pumpkin puree.
- Combine Ingredients: Add the sausage, mushrooms, and gnocchi to the sauce, stirring well. Cover the skillet and cook for 6 minutes, stirring occasionally.
- Add Spinach: Uncover, add spinach, cover again, and cook for about 4 more minutes until the spinach wilts and the gnocchi is tender.
- Finish with Lemon Juice, Parmesan, and Basil: Remove from heat. Stir in lemon juice and Parmesan, then fold in the basil. Serve warm and enjoy!
This post may contain affiliate links. I may receive commissions for purchases made through links in this post.
Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!
Chef Secrets & Tips
- Deglazing is key: Don’t skip the white wine! It brings a subtle acidity that balances the creaminess of the sauce.
- Be gentle with the gnocchi: Fresh gnocchi is delicate; handle it gently when stirring to avoid breaking it apart.
- Adjust seasonings at the end: After combining all ingredients, give it a taste. Sometimes the Parmesan and sausage provide enough salt, so you may not need much extra.
Serving Suggestions
This creamy pumpkin sausage gnocchi pairs beautifully with a simple Caesar salad or crusty garlic bread.
For beverages, try a crisp white wine like a Sauvignon Blanc, or keep it cozy with a warm apple cider.
Commonly Asked Questions
Can I use store-bought gnocchi?
Absolutely! Store-bought gnocchi makes this recipe super quick and easy, but you can also use homemade for a personal touch.
Can I make it vegetarian?
Yes! Just omit the sausage and use vegetable bouillon or stock instead of chicken for a flavorful vegetarian version. Try plant based ground sausage for a savory addition.
What’s the best way to avoid mushy gnocchi?
Avoid overcooking. Fresh gnocchi only needs a few minutes to cook, so check it frequently after the initial 6 minutes.
Storage & Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stove over medium heat, adding a splash of chicken stock to help maintain the creamy consistency.
- Freezing: This dish can be frozen, but note that the texture of the gnocchi may change slightly. For best results, thaw overnight in the fridge before reheating.
This savory pumpkin sausage gnocchi is pure comfort food, with its silky sauce, bursts of umami from caramelized mushrooms, and the richness of Italian sausage.
More Savory Fall-Flavored Recipes
- Sheet Pan Sausage Sweet Potatoes Apples and Brussels Sprouts
- Hearty Guinness Pumpkin Chili
- Sweet Potato and Apple Stuffed Pork Chops
- Easy Honey Mustard Roasted Salmon
I love hearing from you..please leave a comment & rating!
Savory Pumpkin Sausage Gnocchi
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.
- 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.
- 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
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!
Leave a Reply