Enjoy the heartwarming flavors of fall with Pumpkin Gnocchi. Tender and pillowy gnocchi is coated in a creamy and cheesy pumpkin sauce with sausage, bacon, and savory spices. Perfect for Sunday dinners, entertaining, and comfort food cravings!
Table of contents
Delight in comforting fall flavors with a steaming hot bowl of pumpkin gnocchi. Impressive, rich, warming, and savory, this gnocchi recipe is one for the books. But of course, the show-stopping presentation belies how quick and easy it is to make. With only 30 minutes of cooking time and approachable cooking techniques, this pasta recipe is perfect for even busy weeknights.
Why You'll Love This Gnocchi Pumpkin Sauce
- Rich and Creamy: Pureéd pumpkin, heavy cream, and parmesan cheese meld together for the luscious and creamy pasta sauce of your dreams.
- A Complete Meal: With vegetables, protein, and pasta, this one-pot meal is a full and satisfying dinner, with no side dishes required!
- Fall Comfort Food: Pumpkin, parmesan cheese, sausage, and sage mingle for a savory Fall powerhouse recipe.
- Quick Dinner: Though this impressive pasta seems like it would take hours to make, it's actually ready in under 30 minutes!
Ingredients
- Gnocchi: Packaged gnocchi is pillowy and light but saves on hassle and time, making this recipe doable even when time is short.
- Hot Italian Sausage: Bulk, or raw Italian sausage. For a more mild dish, choose Sweet Italian sausage.
- Pumpkin Pureé: Only pure pumpkin pureé works for this recipe; pumpkin pie mix has added sweeteners and seasonings, making it not a good choice.
- Heavy Cream: Contributes a creaminess to the pasta sauce that makes it simply to die for.
- White Wine: Choose a dry white wine like pinot grigio, chardonnay, or sauvignon blanc.
- Bacon: Thick-cut bacon is best, but regular-cut bacon can be substituted if necessary.
- Parmesan Cheese: Freshly grated.
- Garlic: Choose fresh garlic for the most optimal flavor.
- Shallot: Minced finely.
- Spices: Thyme, sage, and nutmeg.
How to Make Pumpkin Gnocchi Sauce
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Place ¼ cup each of parmesan cheese in heaping mounds onto a parchment paper-lined sheet pan. Bake for 4-6 minutes or until golden and crisp.
Step 3: Add the bacon to a large skillet and cook over medium and cook on medium heat until crisp. Remove from pan, reserving the bacon grease, and set aside.
Step 4: Add packaged gnocchi into the skillet with the bacon grease and cook for 2 minutes, or until browned. Remove from pan, reserving the remaining bacon grease.
Step 5: Add the sliced shallot and garlic into the pan and cook for 3 minutes. If needed, add 2 tablespoons of the wine here to release the brown bits from the bottom of the pan. Add the sausage. Cook for 5 minutes or until the sausage is cooked through and lightly browned.
Step 6: Stir in the rest of the wine and cook for 1 minute. Add the heavy cream, pumpkin puree, nutmeg, thyme, and sage. Bring to a simmer, then cook for 5 minutes or until gnocchi is cooked through and the sauce thickens slightly. Stir in the remaining parmesan cheese.
Step 7: Serve pumpkin gnocchi garnished with black pepper, parmesan crisps, crispy bacon, and additional sage.
Recipe Pro-Tips
- Reserve the bacon grease in the pan. Leave the bacon fat in the skillet after you cook the bacon and remove it from the pan. It will be used as the fat to saute the gnocchi, making it crisp and tender and adding a rich depth to the dish.
- Stir in white wine to de-glaze the pan if needed. If bits of gnocchi or bacon stick to the bottom of the pan or skillet and get too brown as the garlic and shallot sauté, add 2 tablespoons of the wine and stir to help them release from the pan.
- Stir the gnocchi in the sauce as it cooks. This will prevent the gnocchi from sticking to the bottom of the pan and will also ensure that the pasta cooks evenly.
Recipe Variations
- Spicy. Add a little heat to the gnocchi by sauteing red pepper chili flakes with the shallot and garlic.
- Extra Cheesy. Amp up the cheesiness of the sauce for the pumpkin gnocchi by doubling the parmesan cheese or stirring in a ½ cup of mozzarella cheese.
- Veggies. Bulk up the pasta with additional vegetables. Sauté a large handful of baby spinach or baby kale with the sausage.
Serving Suggestions
Serve hot bowls of pumpkin gnocchi with freshly cracked pepper, sage, and freshly grated parmesan cheese to pass. Chilled glasses of sauvignon blanc or vinho verde are fantastic beverage companions for the pasta.
Dietary Adaptations
- Gluten-Free: Make gluten-free pumpkin gnocchi by substituting gluten-free gnocchi for traditional. This type of gnocchi can be purchased at most major grocery stores and online.
- Lactose-Free: To enjoy this pumpkin gnocchi recipe sans lactose (and the upset stomach that can go with it), substitute lactose-free half-and-half or heavy cream for traditional cream and lactose-free or vegan parmesan cheese for the dairy variety.
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
- Reheating: Reheat the gnocchi in the microwave on 75% heat for 1-minute intervals, or until heated through.
- Freezing: Remaining pumpkin gnocchi can also be frozen in a freezer-safe zip-top bag for up to 3 months. Defrost in the refrigerator for 24 hours before warming in the microwave on 75% heat for 3-4 minute intervals, stirring gently between them.
Tools Needed to Make This Recipe
- Baking Sheet
- Parchment Paper
- Cutting Board
- Chef Knife
- Large Skillet
- Heat-Safe Spatula
- Measuring Cups & Spoons
More Pasta Recipes
Thank you for making Gnocchi with Pumpkin Sauce! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe
Pumpkin Gnocchi Sauce
Ingredients
Pumpkin Gnocchi Sauce
- ½ cup freshly grated parmesan cheese
- 6 oz thick cut bacon cut into ½ inch pieces
- 16 oz packaged potato gnocchi
- 2 tablespoon garlic sliced
- 1 medium shallot minced
- 6 oz hot italian sausage sliced
- 1 teaspoon fresh thyme chopped
- 1 tablespoon fresh sage finely chopped
- ½ cup dry white wine
- ¾ cup heavy cream
- 1 ½ cup pumpkin puree not pumpkin pie filling
- ⅛ teaspoon nutmeg
To Serve
- Freshly cracked black pepper, parmesan cheese and additional sage for garnish
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Place ¼ cup parmesan cheese in heaping mounds onto the sheet pan. Bake for 4-6 minutes, or until crisp.
- Heat a large skillet over medium heat. Add the bacon and cook until crisp, or for 4-6 minutes. Remove the bacon from skillet, reserving the bacon drippings in the pan, and set aside
- Add packaged gnocchi into the pot and cook for 2 minutes, or until browned. Remove the gnocchi from skillet, reserving the bacon drippings in the pan.
- Add the sliced shallot and garlic into the pan and cook for 3 minutes. If needed, add 2 tablespoons of the wine here to release the brown bits from the bottom of the pan. Add the sausage. Cook for 5 minutes or until lightly browned.
- Stir in the rest of the wine and cook for 1 minute. Add the heavy cream, pumpkin puree, nutmeg, thyme, and sage. Bring to a simmer, then cook for 5 minutes or until gnocchi is cooked through and the sauce thickens slightly. Stir in remaining parmesan cheese.
- Serve pumpkin gnocchi garnished with black pepper, parmesan crisps, crispy bacon and additional sage.
Notes
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days. Reheat the gnocchi in the microwave on 75% heat for 1-minute intervals, or until heated through.
- Freezing: Remaining pumpkin gnocchi can also be frozen in a freezer-safe zip-top bag for up to 3 months. Defrost in the refrigerator for 24 hours before warming in the microwave on 75% heat for 3-4 minute intervals, stirring gently between them.
- Pumpkin Puree: Choose pure pureed pumpkin, not pumpkin pie mix, as the mix has added sweeteners and spices.
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