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Pumpkin Gnocchi Bake

Pumpkin gnocchi bake with Italian sausage in a creamy pumpkin sage sauce, then topped with a golden mozzarella-Parmesan crust. Baked until the gnocchi are tender and the sauce bubbles thickly in a 9x13 dish.
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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: 686
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi bake base
  • 1.5 lb potato gnocchi Use uncooked store-bought gnocchi for best timing.
  • 1 lb Italian sausage, crumbled Brown and drain to keep the sauce from getting greasy.
  • 1 can (15 oz) pumpkin puree Plain pumpkin puree, not pumpkin pie filling.
  • 1 cup heavy cream For a silky, creamy sauce texture.
  • 0.5 cup chicken broth Loosens the sauce so it clings to the gnocchi.
  • 4 clove garlic, minced Freshly minced for stronger aroma.
  • 2 tbsp fresh sage, chopped Chopped fresh sage works best; add to the sauce.
  • 1 tbsp butter Used to sauté garlic and sage.
  • 0.25 tsp nutmeg Adds warm, fall spice.
  • 0.25 tsp red pepper flakes Use a bit less for mild heat.
  • 2 cup shredded mozzarella Creates the golden cheesy top.
  • 0.5 cup parmesan, grated Adds savory depth and browning.
  • 1 Salt and pepper to taste Season the sauce after simmering; adjust to preference.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep dish
  1. Preheat oven to 400F and grease a 9x13 baking dish so the gnocchi won’t stick and the sauce can bubble evenly.
Brown sausage
  1. Brown Italian sausage in a large skillet, then drain the fat and set aside so the bake stays flavorful but not greasy.
Make the pumpkin sage sauce
  1. Melt butter in the skillet and sauté garlic and sage for 1-2 minutes until fragrant.
  2. Add pumpkin, heavy cream, chicken broth, nutmeg, and red pepper flakes, then simmer for 3-4 minutes until slightly thickened.
  3. Season with salt and pepper to taste so the sauce is properly balanced.
Assemble and bake
  1. Toss uncooked potato gnocchi directly in the sauce in the baking dish, then add the browned sausage and mix to coat.
  2. Scatter mozzarella and Parmesan over the top for a crisp, browned finish.
  3. Bake for 30-35 minutes at 400F until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden.

Notes

Pro tip: keep the bake slightly saucy before it goes into the oven—if the sauce looks too thick, stir in a splash more chicken broth so the gnocchi cook through evenly. Store leftovers in the fridge up to 3-4 days; reheat covered at 350F until hot. Freezing is not recommended because gnocchi can turn soft after thawing. For a lighter option, use half-and-half instead of heavy cream (texture stays creamy, flavor remains close).