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Pumpkin Gnocchi Bake

Pumpkin gnocchi bake with pillowy gnocchi in a creamy pumpkin sage sauce, finished with a golden mozzarella and parmesan crust. Brown-and-simmer sausage sauce, toss in gnocchi, then bake until bubbling and set.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi and bake
  • 1.5 lb potato gnocchi Keep gnocchi uncooked and dry.
  • 1 lb Italian sausage, crumbled Use breakfast sausage for a milder flavor if desired.
  • 1 can (15 oz) pumpkin puree Plain pumpkin puree, not pumpkin pie filling.
  • 1 cup heavy cream For a richer sauce, use full-fat cream.
  • 0.5 cup chicken broth Low-sodium works too; season to taste.
  • 4 cloves garlic, minced Minced fresh for best aroma.
  • 2 tbsp fresh sage, chopped Use more sage for a stronger herbal note.
  • 1 tbsp butter For sautéing garlic and sage.
  • 0.25 tsp nutmeg Freshly grated if available.
  • 0.25 tsp red pepper flakes Adjust to heat preference.
  • 2 cup shredded mozzarella Reserve a little to patch any thin spots.
  • 0.5 cup parmesan, grated Grate from a block for best melt.
  • Salt and pepper to taste Add in the sauce and adjust at the end if needed.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 400°F, then grease a 9x13 baking dish.
  2. Set out the pumpkin puree, heavy cream, chicken broth, garlic, chopped sage, nutmeg, red pepper flakes, and cheeses so you can assemble quickly.
Brown sausage
  1. Brown the Italian sausage in a large skillet, then drain the fat and set the sausage aside.
Make creamy pumpkin sage sauce
  1. Melt the butter in the skillet and sauté the minced garlic and chopped sage for 1-2 minutes until fragrant.
  2. Stir in the pumpkin, heavy cream, chicken broth, nutmeg, and red pepper flakes, then bring to a simmer.
  3. Simmer for 3-4 minutes, then season with salt and pepper.
Assemble and bake
  1. Toss the uncooked potato gnocchi in the sauce directly in the greased baking dish, then add the browned sausage and mix until evenly coated.
  2. Scatter the mozzarella and parmesan over the top in an even layer.
  3. Bake for 30-35 minutes at 400°F until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden.

Notes

Pro tip: For the creamiest bake, keep the sauce at a gentle simmer before tossing in the gnocchi so they start cooking evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 350°F oven until warmed through. Freezing is not recommended because the gnocchi can turn soft after thawing. For a dairy-light option, use lactose-free heavy cream and lactose-free mozzarella/Parmesan.