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Pumpkin Gnocchi Bake

Pumpkin gnocchi bake with Italian sausage in a creamy pumpkin sage sauce, finished with a golden mozzarella crust. The bake method keeps pillowy gnocchi tender while the sauce bubbles around the edges.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Gnocchi Bake
  • 1.5 lb potato gnocchi
  • 1 lb Italian sausage crumbled
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 garlic minced
  • 2 tbsp fresh sage chopped
  • 1 tbsp butter
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes
  • 2 cup shredded mozzarella
  • 0.5 cup parmesan grated
  • salt to taste
  • black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 400F and grease a 9x13 baking dish for an easy release and even baking.
Brown the sausage
  1. Brown the Italian sausage in a large skillet, then drain the fat and set the sausage aside so the bake isn’t greasy.
Make the pumpkin sage sauce
  1. Melt the butter and sauté the garlic and sage for 1-2 minutes until fragrant.
  2. Add the pumpkin puree, heavy cream, chicken broth, nutmeg, and red pepper flakes, then stir to combine.
  3. Simmer the sauce for 3-4 minutes, then season with salt and pepper to taste.
Assemble and bake
  1. Toss the uncooked potato gnocchi in the sauce directly in the greased baking dish, then add the sausage and mix so everything is coated.
  2. Scatter the shredded mozzarella and grated parmesan over the top for a browned, bubbly layer.
  3. Bake for 30-35 minutes at 400F until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden.

Notes

For the best texture, stir the gnocchi well right before baking so they’re fully coated and cook evenly. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the gnocchi texture can turn grainy after thawing. For a lighter version, swap heavy cream for half-and-half and reduce the bake time by ~3-5 minutes so the sauce stays creamy.