Imagine this: it’s a crisp autumn evening. The sun is setting early, and you’re craving something that feels like a warm hug from the inside out. But you also don’t want to spend your entire night in the kitchen, facing a mountain of dishes.

That’s where this magical one-pan wonder comes in. It’s the answer to your busy-weeknight prayers, a dish that delivers immense, cozy flavor with laughably little effort. In the time it takes to watch half a show, you can have a stunning, restaurant-quality meal on the table.

We’re talking plump, pillowy gnocchi swimming in a velvety, savory pumpkin sauce, studded with flavorful sausage and vibrant green spinach. It’s a complete, well-balanced meal that sings of fall, all created in a single pan. Let’s get cooking.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to this effortless dinner. Here’s what you’ll need, and why each one matters.

• Olive Oil: Just a tablespoon to get things started. It helps brown the sausage beautifully without sticking.

• Italian Sausage Links: The flavor foundation. Spicy sausage adds a wonderful kick, but mild or sweet works perfectly too. Removing the casings lets it crumble and mingle throughout the dish.

• Potato Gnocchi: The star of the show! Shelf-stable gnocchi is a huge time-saver. No need to pre-boil—it cooks right in the sauce, which helps thicken it.

• Heavy Cream: This is what creates that dreamy, luxurious, and creamy texture that makes the sauce so irresistible.

• Chicken Broth: It adds a savory depth to the sauce, balancing the richness of the cream and the sweetness of the pumpkin.

• Pumpkin Puree: Not pie filling! Pure canned pumpkin is what we want. It brings that iconic fall flavor and a gorgeous color without any extra sugar or spices.

• Garlic: Minced fresh garlic is best here. It infuses the sauce with a pungent, aromatic warmth that is absolutely essential.

• Fresh Spinach: It wilts down dramatically into the warm sauce, adding pops of color, a mild flavor, and a great nutritional boost.

• Fresh Sage & Thyme: These are the herbal heroes. Their earthy, slightly peppery notes are classic companions to both pumpkin and sausage, elevating the entire dish.

• Salt and Black Pepper: Always season to taste at the end. Your sausage might be salty enough, so give it a taste first!

How to make Creamy Pumpkin Gnocchi with Spinach and Sausage (30-Minute, One-Pan)?

The magic truly happens in one pan. Follow these simple steps for a foolproof, delicious result every single time.

Step 1: Brown the Sausage

Heat your olive oil in a large, high-sided skillet over medium heat. Slice your sausage links into rounds—they’ll look like little coin medallions.

Add them to the pan in a single layer and let them cook for about 4 minutes without moving them. This creates a fantastic sear and golden-brown color. Flip them and cook for another 2 minutes.

Step 2: Build the Sauce Base

There’s no need to remove the sausage! Simply add the entire package of uncooked gnocchi directly to the skillet, along with the heavy cream and chicken broth.

Give everything a good stir, scraping up any tasty browned bits from the bottom of the pan. Those bits are pure flavor!

Step 3: Cook the Gnocchi

Bring the liquid to a lively boil, then cover the pan with a lid. Let the gnocchi simmer and steam in the creamy broth for about 5 minutes.

This is when they transform from little dough pillows into tender, cooked perfection, and the sauce will already start to thicken.

Step 4: Incorporate Pumpkin and Greens

Uncover the pan and stir in the pumpkin puree and minced garlic. It will look marbled and beautiful at first, then will blend into a smooth, orange sauce.

Now, pile in all that fresh spinach. It might look like a lot, but trust the process—it wilts down to nothing in the heat.

Step 5: Final Simmer and Season

Stir everything continuously for another 3 to 5 minutes over medium heat. You’ll watch the spinach melt in and the sauce become luxuriously thick and cohesive.

Remove the pan from the heat and stir in half of your fresh sage and thyme. Now, taste it! Season with salt and plenty of black pepper until it’s just right for you.

Step 6: Serve and Garnish

Divide the gnocchi into bowls immediately while it’s hot and comforting. Garnish with the remaining fresh herbs for a beautiful, fragrant finish.

A little sprinkle of red pepper flakes or some shaved Parmesan cheese on top is never a bad idea, either. Dig in!

Why This One-Pan Method is a Game-Changer

You might be wondering if cooking the gnocchi directly in the sauce really works. It absolutely does, and it’s brilliant.

As the gnocchi cooks, it releases its natural starches directly into the liquid. Those starches act as a natural thickener, helping the cream and broth meld into a velvety sauce that clings to every ingredient.

This method also means every single component—sausage, gnocchi, and sauce—is infused with each other’s flavors from the very beginning. Plus, you have just one pan to wash. It’s a total win-win.

Tips

• A few simple tricks can take this dish from great to absolutely perfect. Keep these in your back pocket.
• Use a heavy-bottomed skillet. This distributes heat evenly and prevents those pesky hot spots that can cause the sauce to burn on the bottom.
• Don’t skip the sear on the sausage. Letting it develop a brown crust adds a deep, caramelized flavor that forms the foundation of the whole dish.
• If your sauce gets too thick too quickly, don’t panic. Just splash in a little more chicken broth or cream to loosen it up to your desired consistency.

Ingredient Substitutions

No spinach? No problem. Cooking is all about flexibility. Here’s how you can adapt this recipe with what you have.

You can easily swap the fresh spinach for an equal amount of frozen spinach that’s been thawed and thoroughly squeezed dry. Kale or arugula are also fantastic, sturdy greens that work well.

For a lighter version, half-and-half can stand in for the heavy cream. For a dairy-free option, full-fat canned coconut milk is your best bet for maintaining richness.

If you can’t find sausage links, use ground Italian sausage. Just crumble it as it browns. The result will be just as delicious, with a different, equally wonderful texture.

Best Time to Serve This Dish

This dish is incredibly versatile. It seamlessly fits into so many occasions, from a rushed Tuesday to a festive gathering.

It’s the ultimate busy weeknight hero. It comes together so fast, making it a lifesaver when time is short but a homemade meal is non-negotiable.

But don’t underestimate it for company! It’s visually stunning and tastes sophisticated enough to serve at a casual dinner party or a cozy date night in. It’s the perfect autumn comfort food centerpiece.

How to Store and Reheat

This dish makes for fantastic leftovers. The flavors meld and deepen overnight, making lunch the next day something to genuinely look forward to.

Let the gnocchi cool completely before transferring it to an airtight container. It will keep happily in the refrigerator for up to 4 days.

Reheating is simple. Add a splash of broth or milk to a saucepan with the leftovers over medium-low heat, stirring gently until warmed through. The microwave also works—just use short bursts and stir in between.

I don’t recommend freezing this one, as the cream-based sauce can separate and the gnocchi may become mushy upon thawing. It’s best enjoyed fresh or refrigerated.

Pairing Ideas

While this is a complete meal on its own, a simple side can really round out the dinner experience beautifully.

A simple green salad is the perfect partner. The fresh, crisp, and slightly acidic nature of a basic vinaigrette-based salad cuts through the richness of the creamy sauce perfectly.

Think an arugula salad with a lemon vinaigrette or a mix of greens with apples and walnuts. It provides a refreshing contrast that cleanses the palate between bites.

And of course, a thick, crusty slice of warm bread is non-negotiable for sopping up every last bit of that incredible pumpkin sauce from your plate. It’s the law.

Print Recipe

Creamy Pumpkin Gnocchi with Spinach and Sausage (30-Minute, One-Pan)

Author: katie Smith Cooking Method: Sautéing, Simmering Cuisine: Italian Courses: Main Course

Difficulty: easy Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 12.00 Calories: 520

Best Season: Fall, Winter

Description

This Creamy Pumpkin Gnocchi with Spinach and Sausage is a cozy, restaurant-worthy dish you can make in just 30 minutes — all in one pan! Tender potato gnocchi swim in a velvety pumpkin cream sauce, flavored with garlic, fresh sage, and thyme, and paired with savory Italian sausage and fresh spinach. It's the perfect fall comfort meal that's hearty, flavorful, and impressively easy.

Ingredients

Servings

Protein & Aromatics

• 1 tbsp olive oil
• 12 oz Italian sausage (casings removed, sweet or spicy)
• 3 garlic cloves (minced)
• 2 tbsp fresh sage (chopped)
• 2 tbsp fresh thyme (leaves only)

Sauce & Pasta

• 10 oz potato gnocchi (fresh or shelf-stable)
• 1 cup heavy cream (or half-and-half for lighter version)
• ¹⁄₃ cup chicken broth (or vegetable broth)
• 1 cup pumpkin puree (100% pure, not pie filling)

Greens & Seasoning

• 4 oz fresh spinach (about 4 cups, packed)
• salt and coarsely ground black pepper (to taste)

To Serve (Optional)

• grated Parmesan cheese (for garnish)
• extra sage leaves (for garnish)

Instructions

1. Brown the Sausage

   Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5–6 minutes. Use a slotted spoon to remove sausage, leaving drippings in the pan.
   Mark as complete

2. Sauté Aromatics

   Add the minced garlic, chopped sage, and thyme to the pan. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
   Mark as complete

3. Add Gnocchi & Liquids

   Add the gnocchi, heavy cream, chicken broth, and pumpkin puree to the skillet. Stir gently to combine. Bring the mixture to a simmer and cook for 6–8 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened slightly.
   Stir gently to avoid breaking the gnocchi.
   Mark as complete

4. Return Sausage & Add Spinach

   Stir the cooked sausage back into the skillet. Add the fresh spinach in batches, stirring until wilted.
   Cook just until spinach is tender — do not overcook.
   Mark as complete

5. Season & Serve

   Season generously with salt and coarsely ground black pepper to taste. Serve immediately in bowls, garnished with grated Parmesan and extra sage if desired.
   Best enjoyed fresh and hot.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 serving

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 31gg48%

Saturated Fat 14gg70%

Trans Fat 0.5gg

Cholesterol 95mgmg32%

Sodium 850mgmg36%

Potassium 720mgmg21%

Total Carbohydrate 38gg13%

Dietary Fiber 4gg16%

Sugars 8gg

Protein 22gg44%

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Calcium 180mg mg

Iron 4.0mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegetarian option: Omit sausage and use plant-based crumbles or mushrooms. Use vegetable broth.
• Dairy-free: Substitute heavy cream with full-fat coconut milk and skip Parmesan.
• Gnocchi tip: Use fresh or shelf-stable gnocchi — avoid frozen, as it can become mushy.
• Pumpkin puree: Must be 100% pure pumpkin, not pumpkin pie filling.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to restore creaminess.
• Make it spicier: Use hot Italian sausage or add red pepper flakes.
• Freezing: Not recommended due to cream and gnocchi texture changes.

Keywords: pumpkin gnocchi, creamy gnocchi, sausage gnocchi, one-pan gnocchi, pumpkin pasta, easy dinner, fall pasta, 30-minute meal, vegetarian option