Autumn Comfort: Homemade Pumpkin Gnocchi with Spinach and Sausage

There’s something magical about creating pasta from scratch. The transformation of simple ingredients into something extraordinary never fails to delight me, especially when pumpkin enters the equation. Today, I’m sharing one of my absolute favorite fall recipes: Pumpkin Gnocchi with Spinach and Sausage. This dish brings together the earthy sweetness of pumpkin, the satisfying texture of homemade gnocchi, and the savory elements of Italian sausage and wilted spinach.

I discovered this combination years ago when looking for creative ways to use the abundance of autumn pumpkins beyond the typical pies and soups. What started as a kitchen experiment has become my signature dish for fall gatherings. The vibrant orange pillows of gnocchi nestled among green spinach and savory sausage create not just a feast for the palate, but also for the eyes.

Whether you’re an experienced pasta maker or a complete novice, this recipe breaks down the process into manageable steps. The dough is forgiving, the technique approachable, and the results are consistently impressive. Let’s dive into creating this comforting autumn meal together!

Ingredients

For the Pumpkin Gnocchi:

• 1 medium sugar pumpkin (about 3 pounds) or 2 cups pumpkin puree
• 2 large eggs, lightly beaten
• 1 teaspoon sea salt
• ¼ teaspoon freshly grated nutmeg
• 3 to 3½ cups all-purpose flour, plus more for dusting
• ¼ cup finely grated Parmesan cheese

For the Spinach and Sausage Sauce:

• 1 pound Italian sausage (sweet or hot, casings removed)
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 medium shallot, finely diced
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 8 ounces fresh spinach
• ¾ cup chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons fresh sage leaves, chopped
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• ½ cup grated Parmesan cheese for serving
• 2 tablespoons toasted pine nuts for garnish (optional)

Equipment Needed

• Large baking sheet
• Potato ricer or food processor
• Large mixing bowl
• Kitchen scale (helpful but not required)
• Sharp knife and cutting board
• Large pot for boiling gnocchi
• Slotted spoon or spider strainer
• Large skillet for sauce
• Parchment paper

Preparation Time

Nutritional Information Per Serving

Detailed Instructions

Step 1: Prepare the Pumpkin Puree (if using fresh pumpkin)

1. Preheat your oven to 400°F (200°C).
2. Cut the sugar pumpkin in half and scoop out all seeds and fibrous strings.
3. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
4. Bake for 35-45 minutes, or until the flesh is very tender when pierced with a fork.
5. Allow to cool until comfortable to handle, then scoop the flesh from the skin.
6. Process the cooked pumpkin in a food processor until completely smooth, or press through a potato ricer for an even finer texture.
7. If your puree seems watery, place it in a fine-mesh sieve lined with cheesecloth and let it drain for 30 minutes, or cook it gently in a saucepan to evaporate excess moisture.
8. Measure out 2 cups of the cooled puree for the recipe. Any extra can be refrigerated for up to 5 days or frozen for future use.

Step 2: Make the Gnocchi Dough

1. In a large mixing bowl, combine the 2 cups of pumpkin puree with the beaten eggs, salt, nutmeg, and grated Parmesan.
2. Gradually add the flour, starting with 3 cups, mixing initially with a wooden spoon and then with your hands once the dough begins to come together.
3. Turn the dough out onto a well-floured surface and knead gently, incorporating additional flour as needed until the dough is soft but no longer sticky. Be careful not to overwork the dough, as this will make your gnocchi tough.
4. The finished dough should be soft, pliable, and only slightly tacky to the touch. It will be slightly more delicate than traditional potato gnocchi due to the moisture content of the pumpkin.

Step 3: Shape the Gnocchi

1. Divide the dough into 8 equal portions.
2. On a well-floured surface, roll each portion into a rope approximately ¾-inch in diameter.
3. Using a sharp knife or bench scraper, cut each rope into ¾-inch pieces.
4. For the traditional gnocchi shape:
   • Hold a fork with the tines facing down
   • Place a piece of dough at the top of the back of the fork
   • With your thumb, gently press and roll the dough down the tines
   • This creates the characteristic ridges on one side and a small indentation on the other
5. Alternatively, you can leave them as simple pillows, or press them gently with the tines of a fork for a simpler ridge pattern.
6. Place the shaped gnocchi on a floured baking sheet, making sure they don’t touch each other.

Step 4: Cook the Gnocchi

1. Bring a large pot of water to a gentle boil and add 1 tablespoon of salt.
2. Working in batches of about 15-20 pieces at a time to avoid overcrowding, carefully drop the gnocchi into the boiling water.
3. Cook until they float to the surface, about 2-3 minutes. Once they float, let them cook for an additional 30 seconds.
4. Remove with a slotted spoon or spider strainer and transfer to a plate.
5. Optional but recommended: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and briefly sauté the boiled gnocchi until they develop a light golden crust, about 1-2 minutes per side.

Step 5: Prepare the Spinach and Sausage Sauce

1. In a large skillet over medium heat, warm 1 tablespoon of olive oil.
2. Add the Italian sausage, breaking it up with a wooden spoon as it cooks until browned and cooked through, about 7-8 minutes.
3. Transfer the cooked sausage to a paper towel-lined plate, leaving the rendered fat in the pan.
4. In the same skillet, add the remaining 2 tablespoons of olive oil.
5. Add the minced garlic and diced shallot, sautéing until fragrant and translucent, about 2 minutes. Be careful not to burn the garlic.
6. Add the crushed red pepper flakes and cook for 30 seconds more.
7. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
8. Bring to a simmer and reduce the liquid by about one-third, approximately 3-4 minutes.
9. Add the butter and herbs, stirring until the butter is melted and the sauce has slightly thickened.
10. Return the cooked sausage to the skillet.
11. Add the fresh spinach in batches, allowing each addition to wilt before adding more.
12. Season with salt and black pepper to taste.
13. Gently fold in the cooked gnocchi, tossing carefully to coat them in the sauce without breaking them.
14. If the sauce seems too thick, add a splash of the gnocchi cooking water to thin it to your desired consistency.

Step 6: Serve and Garnish

1. Divide the gnocchi, sausage, and spinach among warmed serving plates.
2. Top each serving with a generous sprinkle of freshly grated Parmesan cheese.
3. Add toasted pine nuts if using.
4. Serve immediately while hot.

Tips for Perfect Pumpkin Gnocchi

• The right consistency: The dough should be soft but workable. If it’s too sticky, add flour a little at a time. If it’s too dry, a small amount of water can help.
• The flour test: Take a small piece of dough and drop it in boiling water. If it dissolves or falls apart, the dough needs more flour.
• Light touch: Handle the dough gently and avoid overworking it to keep the gnocchi light and tender.
• Work in small batches: Shape and cook gnocchi in manageable portions for best results.
• Temperature matters: Keep uncooked gnocchi cool while working with other batches to prevent sticking.
• Make ahead: You can freeze uncooked gnocchi on a baking sheet, then transfer to freezer bags once solid. Cook directly from frozen, adding 1-2 minutes to the cooking time.

Common Mistakes to Avoid

Variations and Substitutions

Different Protein Options:

• Substitute Italian sausage with:
  • Crumbled bacon or pancetta
  • Shredded rotisserie chicken
  • Ground turkey seasoned with Italian herbs
  • Sliced mushrooms for a vegetarian option

Vegetable Alternatives:

• Replace spinach with:
  • Kale (remove stems and cook slightly longer)
  • Swiss chard
  • Arugula (add at the very end)
  • Roasted brussels sprouts, quartered

Dairy-Free Option:

• Use olive oil instead of butter in the sauce
• Omit the Parmesan or substitute with nutritional yeast for a cheesy flavor

Gluten-Free Adaptation:

• Replace all-purpose flour with a good quality gluten-free flour blend
• Add 1 teaspoon of xanthan gum to help bind the dough
• Note that gluten-free gnocchi may be slightly more delicate during cooking

Herb Variations:

• Rosemary and thyme
• Basil and oregano
• Tarragon and chervil for a French-inspired twist
• Cilantro and a touch of cumin for a southwestern flair

Serving Suggestions

• A simple green salad with lemon vinaigrette makes a perfect light accompaniment
• Roasted brussels sprouts or broccoli add a nice textural contrast
• Crusty garlic bread for soaking up the delicious sauce
• A sparkling water with a squeeze of lemon and a sprig of rosemary
• Hot apple cider complements the autumnal flavors beautifully
• Cranberry spritzer for a festive touch during holiday seasons

Storage and Reheating Instructions

Reheating:

1. Stovetop (preferred method): Heat gently in a covered skillet with a splash of water or broth to prevent drying out. Use low-medium heat and stir occasionally.
2. Microwave: Use 50% power in 30-second intervals, stirring between each, until heated through.
3. Oven: Place in an oven-safe dish, cover with foil, and heat at 325°F (165°C) for about 15 minutes or until warmed through.

Q&A Section

Q: Can I use canned pumpkin puree instead of fresh? Absolutely! Make sure you’re using pure pumpkin puree and not pumpkin pie filling. Since canned pumpkin tends to be more consistent in texture than homemade, you may need slightly less flour in your dough. Start with 2¾ cups and add more only if needed.

Q: My gnocchi fell apart when boiling. What went wrong? This usually happens when the dough is too wet. The solution is to add more flour to your dough. Additionally, make sure your water is at a gentle boil rather than a rolling boil, which can be too turbulent for delicate gnocchi.

Q: Can I make the gnocchi ahead of time for a dinner party? Yes! You have two options: Either make the dough and shape the gnocchi earlier in the day (store on a floured baking sheet in the refrigerator), or completely cook the gnocchi, toss with a bit of olive oil, and refrigerate. When ready to serve, simply reheat them briefly in the sauce.

Q: Is there a way to make this dish lighter in calories? Yes, try these modifications: Use turkey or chicken sausage instead of pork, reduce the amount of butter in the sauce by half and compensate with additional stock, and use half the amount of Parmesan cheese. You could also increase the ratio of spinach to gnocchi for a more vegetable-forward dish.

Q: How do I know when I’ve added enough flour to the dough? The perfect gnocchi dough should be soft and slightly tacky but not sticky. It should hold its shape when rolled into a rope. A good test is to cut a small piece and see if you can roll it without it sticking excessively to your hands or the work surface. If unsure, cook a test gnocchi – if it holds together in the boiling water, your dough is ready.

Q: My family doesn’t like spicy food. How can I adjust this recipe? Simply omit the crushed red pepper flakes and use sweet Italian sausage instead of hot. You can add extra herbs like sage or thyme to enhance the flavor profile without adding heat.

Q: Can I use butternut squash instead of pumpkin? Definitely! Butternut squash makes an excellent substitute with a similar flavor profile. Prepare it the same way as the pumpkin – roast until tender, then puree. You might find that butternut squash has slightly less moisture than pumpkin, so you may need to reduce the flour by about ¼ cup.

Q: How do I prevent my gnocchi from being too dense or heavy? The key is using just enough flour to hold the dough together and handling it gently. Overworking the dough develops gluten, which creates dense gnocchi. Mix ingredients until just combined, and when kneading, use a light touch rather than aggressive motions.

Why This Recipe Works

What makes this pumpkin gnocchi recipe special is the perfect balance of ingredients. The natural sweetness of pumpkin pairs beautifully with the savory sausage and earthy spinach. The dough includes just enough Parmesan to enhance flavor without overwhelming the delicate pumpkin taste.

I’ve learned through many iterations that including eggs helps bind the dough while keeping the flour amount reasonable, resulting in tender gnocchi rather than heavy dumplings. The brief sauté after boiling is optional but adds a wonderful textural contrast – crisp exterior giving way to a pillowy interior.

The sauce is deliberately kept simple to let the gnocchi shine. By using ingredients that complement rather than compete with the pumpkin, each bite becomes a harmonious blend of flavors rather than a chaotic clash.

I hope this recipe brings the same joy to your autumn table that it has to mine over the years. There’s something deeply satisfying about transforming humble ingredients into something so special, especially when shared with those you love.