Pumpkin Gnocchi with Spinach and Sausage Recipe

Pumpkin Gnocchi with Spinach and Sausage Recipe is one of those dishes that feels like a warm hug on a plate. It’s cozy, comforting, and packed with flavors that just work so well together. If you’ve ever thought about making gnocchi from scratch but hesitated, this might be the perfect recipe to convince you to give it a go.

Why You Should Try This Pumpkin Gnocchi Recipe

Have you ever tasted gnocchi that melts in your mouth with a subtle sweetness from pumpkin, balanced by the savory punch of sausage and the fresh bite of spinach? No? Well, you’re in for a treat! This recipe brings together creamy pumpkin-infused gnocchi, hearty sausage, and vibrant spinach for a dish that’s as satisfying as it is flavorful. Plus, it’s a great way to sneak some veggies into your meal without feeling like you’re eating a salad.

Mistakes to Avoid

• Adding too much flour: It’s tempting to dump in extra flour if the dough feels sticky, but that can make gnocchi heavy. Add flour gradually.
• Overcooking gnocchi: Once they float, they’re done. Cooking longer turns them mushy.
• Skipping seasoning: The dough itself needs salt, and the sausage mixture should be well-seasoned to keep the flavors balanced.

Adaly Kandice

Pumpkin Gnocchi with Spinach and Sausage

A comforting dish combining soft pumpkin gnocchi with savory sausage and fresh spinach, perfect for a hearty lunch or dinner.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Calories: 450

Ingredients

  

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 egg large
• 8 oz sausage
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 clove garlic
• to taste salt and pepper

Instructions

 

1. In a bowl, combine pumpkin puree, egg, and flour to form a dough.
2. Roll the dough into ropes and cut into small pieces to form gnocchi.
3. Boil a large pot of salted water and cook gnocchi until they float to the surface. Remove and set aside.
4. In a skillet, heat olive oil and cook sausage until browned.
5. Add garlic and spinach to the skillet and sauté until spinach is wilted.
6. Add cooked gnocchi to the skillet, season with salt and pepper, and toss gently to combine.
7. Serve warm.

Notes

Use fresh pumpkin puree for best flavor. Adjust seasoning according to taste. Serve with grated Parmesan if desired.

Variation I’ve Tried

Over the years, I’ve tweaked this recipe quite a bit. Sometimes I swap out the sausage for spicy chorizo to give it a bit more kick. Other times, I toss in some caramelized onions or garlic for extra depth. If you want to keep it vegetarian, crumbled tofu or mushrooms work surprisingly well.

Tips for Pumpkin Gnocchi with Spinach and Sausage

• Use starchy potatoes or pumpkin puree that isn’t too wet; too much moisture means you’ll need extra flour, which can make gnocchi dense.
• Don’t skip the nutmeg it adds a subtle warmth that complements the pumpkin beautifully.
• When shaping gnocchi, flour your hands and surface generously to prevent sticking.
• Cook gnocchi in small batches to avoid overcrowding the pot.
• If you want a little extra richness, finish the dish with a knob of butter melted in the skillet.

Nutrition Information

• Calories: 450 kcal
• Carbohydrates: 42 g
• Protein: 22 g
• Fat: 22 g
• Fiber: 5 g
• Sugar: 6 g

Leftovers

Store them in an airtight container in the fridge for up to two days. Reheat by sautéing in a pan with a bit of olive oil or butter until crispy on the outside. It’s like a whole new meal!