Embrace the cozy flavors of fall with this Creamy Pumpkin Gnocchi, featuring tender gnocchi, savory chicken sausage, and a luscious pumpkin sauce. With the addition of feta, goat cheese, and fragrant herbs like sage and thyme, this dish is perfect for a comforting weeknight dinner or a seasonal gathering.
Table of Contents
Ingredients
- Premade Gnocchi: Provides a tender, pillowy base that soaks up the creamy pumpkin sauce.
- Chicken Sausage: Adds savory, hearty protein that balances the richness of the dish.
- Pumpkin Puree: The star ingredient, offering a velvety texture and earthy sweetness.
- Feta & Goat Cheese: Adds tangy creaminess, elevating the richness of the pumpkin sauce.
- Heavy Cream & Chicken Broth: Creates a silky, smooth sauce with depth of flavor.
- Onion & Garlic: Aromatic base that enhances the savory notes in the dish.
- Sage & Thyme: Fall herbs that bring warmth and an earthy flavor to the pumpkin sauce.
- Smoked Paprika: Adds a hint of smoky depth, balancing the sweetness of pumpkin.
- Olive Oil: Used for sautéing, bringing out the flavors of the sausage and aromatics.
Alternative Ingredients
- Sweet Potato Gnocchi: For a sweeter, earthy twist on traditional gnocchi.
- Turkey Sausage: A leaner option that still provides hearty flavor.
- Butternut Squash Puree: A smooth, slightly sweeter alternative to pumpkin.
- Ricotta or Cream Cheese: Swap for a milder, creamier texture instead of feta or goat cheese.
- Coconut Milk: For a dairy-free alternative that keeps the sauce rich and creamy.
- Leeks or Shallots: Subtle, sweeter alternatives to onions for a lighter aromatic flavor.
- Rosemary or Oregano: For a different herbal profile that pairs well with fall flavors.
- Cayenne Pepper: Adds heat in place of smoked paprika for a spicier kick.
- Butter: For sautéing, bringing a rich, smooth flavor to the base ingredients.
Detailed Steps
Cook the Gnocchi: Cook the gnocchi in salted water until they float. Don’t overcook—this keeps them firm for the sauce. Toss with olive oil after draining to prevent sticking.
Sauté the Chicken Sausage: Sear sausage in hot olive oil to develop flavor. If raw, cook longer until fully done. Remove and set aside.
Cook the Aromatics: In the same pan, cook onions until soft, then add garlic for 1 minute. Let these flavors build for a stronger base.
Make the Pumpkin Sauce: Add pumpkin puree, broth, cream, paprika, sage, and thyme. Simmer 5 minutes. Thin with more broth if needed and taste for seasoning.
Add the Cheeses: Stir in feta and goat cheese, allowing them to melt into the sauce. Add extra cream or broth if too thick.
Combine Everything: Gently toss gnocchi and sausage in the sauce to avoid mushiness. Let the flavors meld for a few minutes.
Garnish and Serve: Fry sage leaves in butter for a crispy garnish, and serve hot with extra crumbled feta if desired.
Expert Tips
Crisp the Gnocchi: For an extra layer of texture, sauté the boiled gnocchi in butter for 2-3 minutes until lightly golden before adding to the sauce.
Choose the Right Pumpkin: Opt for canned pumpkin puree labeled 100% pumpkin (not pumpkin pie filling) for a rich, natural flavor. Freshly roasted pumpkin puree works great too.
Don’t Overcrowd the Pan: When browning the sausage, avoid overcrowding to ensure even searing. Cook in batches if necessary.
Balance Acidity: If the sauce feels too rich, add a squeeze of lemon juice or a splash of white wine to brighten the flavors.
Try Different Cheeses: If you’re looking for a sharper bite, swap in blue cheese for the goat cheese, or use grated Parmesan for a more subtle flavor boost.
FAQs
Yes! Turkey, pork, or even vegetarian sausages work well in this dish.
Absolutely. Substitute the heavy cream with coconut milk and use dairy-free feta or skip the cheeses.
Definitely! Homemade gnocchi will work beautifully, though it may take more prep time.
Yes, this dish freezes well. Store in an airtight container for up to 3 months. Reheat gently on the stovetop.
Yes, simply omit the sausage or replace it with plant-based alternatives like tofu or mushrooms.
Serving Suggestions
Serve this creamy pumpkin gnocchi with a crisp fall salad featuring arugula, apples, and walnuts for a refreshing contrast. A side of garlic bread or roasted vegetables like Brussels sprouts or carrots also complements the rich, savory flavors perfectly.
Storage Suggestions
Store any leftover creamy pumpkin gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth or cream to maintain the sauce’s creamy texture. You can also freeze the dish for up to 3 months; just thaw in the fridge overnight before reheating.
You’ll also enjoy:
Creamy Pumpkin Gnocchi
Ingredients
- 1 lb premade gnocchi
- 2 chicken sausages sliced
- 1 cup real pumpkin puree
- 1/2 cup crumbled feta cheese
- 1/4 cup goat cheese softened
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1/2 tsp fresh sage chopped
- 1/2 tsp fresh thyme chopped
- 1/4 tsp smoked paprika
- salt and pepper to taste
- fresh sage leaves (fried, for garnish)
Instructions
- Prepare the premade gnocchi according to package instructions. Drain and set aside.1 lb premade gnocchi
- In a large pan, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Remove from the pan and set aside.1 tbsp olive oil, 2 chicken sausages
- In the same pan, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, fresh sage, and thyme, and cook for another 1-2 minutes until fragrant.1 small onion, 2 cloves garlic, 1/2 tsp fresh sage, 1/2 tsp fresh thyme
- Add the pumpkin puree, smoked paprika, heavy cream, and chicken broth to the pan with the onions and herbs. Stir well to combine. Let the sauce simmer for about 5 minutes until it thickens slightly. Season with salt and pepper to taste.1 cup real pumpkin puree, 1/2 cup heavy cream, 1/2 cup chicken broth, 1/4 tsp smoked paprika, salt and pepper to taste
- Stir in the crumbled feta and goat cheese, allowing them to melt into the sauce, creating a creamy texture.1/2 cup crumbled feta cheese, 1/4 cup goat cheese
- Return the cooked gnocchi and chicken sausage to the pan, tossing them gently to coat with the creamy pumpkin sauce. Cook for another 2-3 minutes to warm everything through.
- Garnish with fried sage leaves for extra fall flavor, and serve immediately.
Video
@cookinglikekate This creamy pumpkin gnocchi combines fall flavors with chicken sausage, feta, and goat cheese for a cozy, satisfying dish your family will love. Have dinner ready in under 35 minutes 🙂 Full recipe is at cookinglikekate.com #pumpkingnocchi #pumpkinrecipes #fallrecipes #dinnerideas ♬ Walking Around – Instrumental Version – Eldar Kedem
Notes
- For a gluten-free option, use gluten-free gnocchi, available at many grocery stores.
- Feel free to swap the chicken sausage for turkey or a plant-based alternative.
- This dish can be made ahead of time; simply reheat on the stovetop with a splash of broth or cream.
- If you like a thicker sauce, simmer longer or add more cheese for added creaminess.
- Garnish with extra crumbled feta or fried sage leaves for enhanced flavor and presentation.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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