
This delicious sausage gnocchi with pumpkin cream sauce will take your pumpkin obsession to a whole new level!
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This recipe is not only absolutely delicious, but is also a great way to sneak extra veggies into your kids (or your) diet.
Last week I showed how to make homemade pumpkin purée, so I wanted to show you this week that not only can you use canned pumpkin for sweet things, but for savory too!
Tools You May Need
- cutting board
- sharp knife
- garlic press
- cast iron skillet
- dutch oven or large pot
- cheese grater
- wooden spoon
Ingredients

- 1-2 lbs sausage
- 1 small onion, chopped
- 4-6 cloves of garlic, minced
- salt and pepper, to taste
- 2 T. Italian seasoning
- 4 c. (2 cans) pumpkin purée
- 2 16oz boxes of gnocchi
- 1 c. heavy cream
- 1 t. garlic powder
- 2 c. spinach, chopped
- Parmesan cheese to serve
I will add that you absolutely do not have to add 2 lbs of meat to this. I have a pretty large family to feed, so I typically use more meat. Plus, William really loves meaty sauces and I love him, so I aim to please.
Directions
Pumpkin Cream Sauce

Prep your stove by warming your cast skillet and pot of water while you chop your onion and garlic.

Add your sausage, onion and a little salt and pepper.

After the sausage and onion have been cooking for about 5 minutes, add your fresh garlic. I prefer using a garlic press to make sure the garlic is really small.
Someone…I won’t name names…rhymes with Smilliam…doesn’t like biting into a tiny hunk of garlic. The press makes that not happen.

If you don’t have fresh, just use garlic powder. For this amount of garlic, which is a pretty decent amount, I would use about 1-2 t. of garlic powder if you’re replacing the fresh with powder.

After the sausage is browned, add half of the Italian seasoning.

Add in the pumpkin purée, stir the combine.

Pour in your heavy cream and add in the rest of the Italian seasoning. You can add more or less cream depending on how creamy you like your sauce.

This is the perfect time to also taste and see if you need more salt and pepper and add in the garlic powder. If you don’t like a lot of garlic, you may want to skip this step.

Add your spinach.
Parent tip: If your kids don’t like spinach, chop it up very finely. They will think it’s fresh herbs. Haha!
How to cook Gnocchi

By now the water should be at a boil. Salt the boiling water and add the gnocchi.

The gnocchi is done with it floats on top of the water.

Add the gnocchi to the sauce. Stir to combine.
If you have picky eaters, go ahead and plate their food.

Top with freshly grated parmesan and add some more spinach if you’re a spinach eater like me.

Bon appetit! This sausage gnocchi with pumpkin cream sauce is absolutely delicious and a savory way to use homemade pumpkin purée.
What’s your favorite way to use pumpkin puree? Comment down below!
Pin for Later


Sausage Gnocchi with Pumpkin Cream Sauce
Ingredients
- 1-2 lbs sausage
- 1 small onion chopped
- 4-6 cloves garlic minced
- salt and pepper to taste
- 2 tbsp Italian seasoning
- 4 cups pumpkin purée
- 2 16 oz boxes of gnocchi
- 1 cup heavy cream
- 1 tsp garlic powder
- 2 cups spinach chopped
- parmesan to serve
Instructions
- Prep your stove by warming your cast skillet and pot of water while you chop your onion and garlic.
- Add your sausage, onion and a little salt and pepper.
- After the sausage and onion have been cooking for about 5 minutes, add your fresh garlic.
- If you don’t have fresh, just use garlic powder. For this amount of garlic, which is a pretty decent amount, I would use about 1-2 t. of garlic powder if you’re replacing the fresh with powder.
- After the sausage is browned, add half of the Italian seasoning.
- Add in the pumpkin purée, stir the combine.
- Pour in your heavy cream and add in the rest of the Italian seasoning. You can add more or less cream depending on how creamy you like your sauce.
- This is the perfect time to also taste and see if you need more salt and pepper and add in the garlic powder. If you don’t like a lot of garlic, you may want to skip this step.
- Add your spinach.
- By now the water should be at a boil. Salt the boiling water and add the gnocchi.
- The gnocchi is done with it floats on top of the water.
- Add the gnocchi to the sauce. Stir to combine.
- Top with freshly grated parmesan and add some more spinach if you’re a spinach eater like me. Enjoy!
What a cool idea! I don’t think I’ve ever thought of these things together before, but they sound so good!
Thank you! It’s absolutely delicious!
This looks very yummy! I love that you give step by step photos too, thank you for sharing this recipe.