Pumpkin Gnocchi with Spinach and Sausage: A Rustic Fall-Inspired Feast

In the heart of autumn, when the air turns crisp and golden leaves blanket the ground, the kitchen becomes more than just a place to cook — it transforms into a sanctuary of warmth, comfort, and connection. Few dishes embody the spirit of fall as fully as Pumpkin Gnocchi with Spinach and Sausage, a comforting, flavor-packed meal that brings together the earthy sweetness of pumpkin, the richness of browned sausage, and the gentle bitterness of wilted spinach in one hearty, soul-satisfying bowl.

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This dish is more than just a seasonal recipe — it’s a celebration of contrasting textures and complementary flavors. The pillowy soft gnocchi, subtly infused with pumpkin, serves as a tender foundation. The sausage, crisped and caramelized, offers a savory, meaty depth that anchors the dish. Meanwhile, the spinach adds a burst of freshness, balancing the richness with its slight bite and vibrant green color. Finished with a silky sauce — perhaps cream-based or butter-sage, depending on your preference — this meal lands somewhere between rustic Italian comfort food and gourmet seasonal fare.

Though gnocchi might seem like an intimidating dish to prepare from scratch, it’s actually quite approachable once you understand the process. With a bit of flour, pumpkin puree, and a gentle touch, you’ll be rolling and shaping these soft dumplings like a seasoned cook. And if you’re pressed for time, store-bought pumpkin gnocchi works wonderfully too — because great meals don’t have to be complicated, especially when they’re made with care.

In this comprehensive guide, we’ll walk you through every detail of creating Pumpkin Gnocchi with Spinach and Sausage — from selecting the right ingredients and preparing the dough, to mastering the sear on your sausage and bringing all the components together into a cohesive, flavorful dish. We’ll explore variations (including vegetarian and dairy-free options), make-ahead strategies, wine pairings, serving suggestions, and pro tips to elevate the final result.

Whether you’re cooking for a cozy dinner at home, entertaining friends, or simply looking to expand your culinary repertoire, this recipe promises to deliver warmth, flavor, and a little touch of autumn magic in every bite.

How to Make Pumpkin Gnocchi with Spinach and Sausage: Step-by-Step Instructions

Before you begin, decide whether you’ll make gnocchi from scratch or use store-bought. Homemade pumpkin gnocchi is tender, flavorful, and surprisingly simple — but store-bought versions can cut prep time in half.

For this guide, we’ll assume you’re making it from scratch, and will include time-saving alternatives along the way.

Step 1: Gather and Prep Your Ingredients

Here’s everything you’ll need for this dish, divided into components.

For the Pumpkin Gnocchi (Homemade):

• 1 cup pumpkin purée (canned or fresh, well-drained)

• 1 large egg yolk

• 1 teaspoon salt

• ¼ teaspoon nutmeg (optional)

• ½ cup finely grated Parmesan cheese

• 1½ to 2 cups all-purpose flour (plus more for dusting)

• 1 tablespoon olive oil or melted butter (optional, for flavor)

Tip: The amount of flour needed may vary based on the moisture content of your pumpkin. Start with 1½ cups and add more as needed during mixing.

For the Sauce & Sauté:

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 8 oz (about 2–3 links) Italian sausage (mild or spicy, casing removed)

• 2 cloves garlic, minced

• 4 cups fresh spinach, loosely packed (about 4 oz)

• ½ cup heavy cream or half-and-half (optional)

• ½ cup chicken broth or white wine (for deglazing)

• Salt and pepper to taste

• Crushed red pepper flakes (optional, for heat)

• ¼ cup grated Parmesan cheese (for finishing)

Step 2: Make the Pumpkin Gnocchi Dough

Mixing the Dough:

1. In a large mixing bowl, combine:

   • 1 cup pumpkin purée

   • 1 egg yolk

   • 1 teaspoon salt

   • ¼ teaspoon nutmeg (if using)

   • ½ cup grated Parmesan

2. Stir until smooth and well-combined.

3. Begin adding the flour, ½ cup at a time, mixing gently with a wooden spoon or silicone spatula until a dough starts to form.

4. Transfer the dough onto a floured surface and knead lightly for 1–2 minutes, just until it comes together. The dough should be soft and slightly sticky, but not wet or loose.

Don’t overwork the dough. Gnocchi becomes tough if kneaded too long.

If the dough is too sticky: Add flour 1 tablespoon at a time until it can be handled.

Step 3: Shape the Gnocchi

1. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about ¾ inch thick.

2. Use a sharp knife or bench scraper to cut the rope into ¾-inch pieces.

3. For classic gnocchi ridges:

   • Roll each piece over the tines of a fork or gnocchi board, pressing gently.

   • Alternatively, leave them as rustic pillows — still delicious.

4. Place shaped gnocchi on a floured baking sheet. Lightly dust with flour and keep covered with a clean towel to prevent drying.

Make-Ahead Option: Gnocchi can be made up to 1 day ahead and refrigerated, or frozen in a single layer and stored in freezer bags for later use.

Step 4: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.

2. Working in batches, add the gnocchi. Stir once to prevent sticking.

3. Boil until they float, then cook for 1 additional minute (total cook time: 2–3 minutes).

4. Use a slotted spoon to transfer cooked gnocchi to a plate or tray. Drizzle lightly with olive oil to prevent sticking.

Tip: Don’t overcrowd the pot. Gnocchi need space to cook evenly.

Step 5: Cook the Sausage

1. In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium heat.

2. Add the sausage (casing removed) and break it up with a wooden spoon or spatula.

3. Cook for 6–8 minutes, until browned and cooked through. Let it develop some caramelization — this adds depth.

4. Once cooked, transfer sausage to a plate. Leave the browned bits (fond) in the pan — they’ll flavor the sauce.

Variation: Use plant-based sausage for a vegetarian version, or omit sausage entirely and double the spinach.

Step 6: Sauté Spinach and Aromatics

1. In the same pan, reduce heat to medium-low and add 1 tablespoon butter.

2. Add minced garlic and a pinch of red pepper flakes (if using). Sauté for 30–45 seconds, just until fragrant.

3. Add the spinach in batches, tossing gently until wilted. This should take 2–3 minutes.

4. Season with salt and pepper to taste.

Step 7: Deglaze and Build the Sauce (Optional Cream Sauce)

This step creates a light, flavorful sauce to coat the gnocchi.

1. With spinach still in the pan, pour in ½ cup chicken broth or white wine to deglaze.

2. Scrape up the browned bits with a wooden spoon — they’ll dissolve into the liquid.

3. Let it simmer for 2–3 minutes, reducing slightly.

4. For a richer finish, add ½ cup heavy cream and stir to combine.

5. Simmer another 2–3 minutes until slightly thickened. Don’t over-reduce — you want just enough to coat the gnocchi.

Alternative Sauces:

• Brown butter and sage

• Garlic-infused olive oil

• Marinara (for a tomato-based twist)

• Parmesan cream sauce

Step 8: Combine and Finish the Dish

1. Return the browned sausage to the pan with the spinach and sauce. Stir to combine.

2. Gently fold in the cooked gnocchi.

3. Let everything simmer together for 2–3 minutes, allowing the gnocchi to absorb the flavors.

4. Taste and adjust seasoning — add more salt, pepper, or Parmesan if needed.

5. Just before serving, sprinkle ¼ cup grated Parmesan over the top. Add a few turns of cracked black pepper.

Optional Finish: Garnish with fresh herbs like thyme, sage, or parsley.

Step 9: Serve and Savor

1. Plate the gnocchi into shallow bowls, making sure each portion has a balance of gnocchi, sausage, spinach, and sauce.

2. Serve hot with extra Parmesan on the side, and a slice of crusty bread to soak up any remaining sauce.

3. Pair with a glass of dry white wine (such as Pinot Grigio or Chardonnay) or a light red like Pinot Noir.

Tip: This dish is even better the next day — the flavors deepen overnight.