Pumpkin Gnocchi Sauce

An overhead shot of a white bowl of pumpkin gnocchi.

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!

Course Main Course

Cuisine American

Keyword gnocchi with pumpkin sauce, pumpkin gnocchi, pumpkin gnocchi recipe, pumpkin gnocchi sauce, pumpkin gnocchi sauce recipe, pumpkin sage gnocchi, sauce for pumpkin gnocchi

Cook Time 30

Total Time 30

Servings

Calories 521kcal

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

Storage Directions

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.

Recipe Pro-Tips

Pumpkin Puree: Choose pure pureed pumpkin, not pumpkin pie mix, as the mix has added sweeteners and spices.

Nutrition