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Pumpkin Gnocchi Bake

Pumpkin gnocchi bake with creamy pumpkin sage sauce and Italian sausage, finished with a golden mozzarella and parmesan crust. Toss-into-the-dish method helps the gnocchi cook through while the sauce bubbles.
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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: 760
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 and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and sauce base
  1. Preheat the oven to 400F and grease a 9x13 baking dish so it’s ready for layering. Set aside while you cook the sausage and sauce.
  2. Brown the Italian sausage in a large skillet, then drain the fat and set the sausage aside. Keep it warm so it mixes easily into the bake later.
  3. Melt the butter and sauté the garlic and chopped sage for 1-2 minutes at a steady sizzle. Cook just until fragrant, with no browning.
  4. Add pumpkin puree, heavy cream, chicken broth, nutmeg, and red pepper flakes to the skillet. Stir until smooth and evenly colored.
  5. Simmer the sauce for 3-4 minutes, then season with salt and pepper. You should see gentle bubbling and the sauce should slightly thicken.
Assemble and bake
  1. Toss the uncooked potato gnocchi in the sauce directly in the greased 9x13 baking dish. Mix until the gnocchi are coated and spread into an even layer.
  2. Add the browned Italian sausage and mix the bake together in the dish. Distribute sausage so each bite gets some creamy sauce.
  3. Scatter shredded mozzarella and grated parmesan over the top in an even layer. Aim for full coverage so the cheese browns for a crust.
  4. Bake at 400F for 30-35 minutes until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden. Let it rest 5 minutes before serving so the sauce settles.

Notes

Pro tip: if your gnocchi look a little dry after tossing, stir once more before topping with cheese so every piece cooks evenly in the sauce. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325F oven or microwave until hot. Freezing is not recommended because creamy sauce can separate when thawed. Dietary swap: use lactose-free cream and lactose-free mozzarella for a lactose-reduced version.