Go Back

Pumpkin Gnocchi Bake

Pumpkin gnocchi bake is an Italian-American comfort casserole with pillowy potato gnocchi smothered in creamy pumpkin sage sauce and finished with a golden mozzarella crust. Browned sausage and a quick simmer create a rich, bubbling bake that comes out hot and creamy in the middle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 711
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin sage sauce and bake
  • 1.5 lb potato gnocchi Uncooked.
  • 1 lb Italian sausage Crumbled.
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 cloves 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
  • 1 cast iron skillet

Method
 

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

Notes

For the cleanest sauce, make sure the skillet is hot when browning the sausage and drain thoroughly so the bake isn’t greasy. Store leftovers in the fridge up to 3 days in a covered container; reheat in a 350F oven or microwave until hot. Freezing is not recommended because the cream-based sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream for a slightly thinner but still creamy sauce.