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Pumpkin Gnocchi Bake

Pumpkin gnocchi bake with creamy pumpkin sage sauce and a golden mozzarella crust. Baked until the gnocchi are cooked through and bubbling, with Italian sausage throughout for rich, savory flavor.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin sage sauce and bake
  • 1.5 lb potato gnocchi Use shelf-stable or refrigerated gnocchi; keep them uncooked until baking.
  • 1 lb Italian sausage Crumbled.
  • 1 can (15 oz) pumpkin puree Canned pumpkin puree.
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 garlic Minced (about 4 cloves).
  • 2 tbsp fresh sage Chopped.
  • 1 tbsp butter
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes
  • 2 cup mozzarella Shredded.
  • 0.5 cup parmesan Grated.
  • salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and grease a 9x13 baking dish.
  2. Brown the Italian sausage in a large skillet, then drain the fat and set the sausage aside.
  3. Melt the butter and sauté the garlic and sage for 1 to 2 minutes.
  4. Add the pumpkin puree, heavy cream, chicken broth, nutmeg, and red pepper flakes, then stir to combine.
Simmer, combine, and bake
  1. Simmer the sauce for 3 to 4 minutes, then season with salt and pepper.
  2. Toss the uncooked potato gnocchi in the sauce directly in the baking dish, then add the browned sausage and mix.
  3. Scatter the mozzarella and parmesan over the top.
  4. Bake for 30 to 35 minutes, until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden.

Notes

Pro tip: If the sauce looks too thick before baking, add 2 to 3 tbsp more chicken broth so the gnocchi can cook evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat covered in a 350°F oven until hot. Freezing is not recommended because cream sauces can break during thawing. For a lighter option, use half-and-half in place of heavy cream.