Go Back

Pumpkin Gnocchi Bake

Pumpkin gnocchi bake with Italian sausage in a creamy pumpkin sage sauce, finished with a golden mozzarella crust. Pillowy gnocchi are baked until cooked through while the sauce bubbles around the edges for a cozy, slice-and-serve main.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi bake base
  • 1.5 lb potato gnocchi Use uncooked gnocchi for best bake texture.
  • 1 lb Italian sausage, crumbled Brown until no longer pink; drain excess fat.
  • 1 can (15 oz) pumpkin puree Plain pumpkin puree, not pumpkin pie filling.
  • 1 cup heavy cream Helps create a creamy pumpkin sage sauce.
  • 0.5 cup chicken broth Loosens the sauce for even coating.
  • 4 cloves garlic, minced Sauté briefly to mellow flavor.
  • 2 tbsp fresh sage, chopped Chopped for even distribution.
  • 1 tbsp butter Used to sauté garlic and sage.
  • 0.25 tsp nutmeg For warm spice flavor.
  • 0.25 tsp red pepper flakes Adjust heat to taste.
  • 2 cup shredded mozzarella For a golden, bubbly top layer.
  • 0.5 cup parmesan, grated Adds savory depth.
  • Salt and pepper to taste Season the sauce and gnocchi as needed.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400F and grease a 9x13 baking dish with a light coating of fat so the gnocchi won’t stick.
Brown sausage
  1. Brown the Italian sausage in a large skillet over medium-high heat until fully cooked, then drain the fat and set the sausage aside.
Make the pumpkin sage sauce
  1. Melt the butter in the skillet and sauté the garlic and sage for 1-2 minutes until fragrant.
  2. Add the pumpkin puree, heavy cream, chicken broth, nutmeg, and red pepper flakes to the skillet and stir to combine.
  3. Simmer for 3-4 minutes, then season with salt and pepper to taste.
Assemble and bake
  1. Toss the uncooked potato gnocchi in the sauce directly in the baking dish, then add the cooked sausage and mix until coated.
  2. Scatter the mozzarella and parmesan evenly over the top for a crisp, melty finish.
  3. Bake at 400F for 30-35 minutes until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden.

Notes

For even baking, make sure the gnocchi are fully submerged in the creamy sauce before baking; stir once early if the top looks dry. Refrigerate leftovers in an airtight container for up to 3 days—reheat in a 350F oven until hot. Freeze yes (up to 2 months); thaw overnight in the fridge before reheating. To reduce dairy, swap heavy cream for evaporated milk or a lactose-free cream substitute and use part-skim mozzarella.