Creamy Pumpkin and Sausage Gnocchi

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A hearty, creamy gnocchi made from pork sausages, garlic, canned pumpkin soup, cream, gnocchi and baby spinach. An incredibly easy gnocchi dinner ready in under 30 minutes.

A pot and a bowl of creamy gnocchi with spinach and sausage, garnished with fresh thyme, on a wooden surface.

This Creamy Pumpkin and Sausage Gnocchi is a delicious, hearty pasta dish that the whole family will love. By using the canned pumpkin soup and pre-made sausages, we're creating little shortcuts to big flavour so that the dish is fuss-free and perfect for time-poor nights. To have a go at making your own gnocchi, check out our popular recipe for homemade Ricotta Gnocchi.

Ingredient notes:

A can of pumpkin soup, fresh spinach, cream, a garlic bulb, thyme, sausages, and a package of gnocchi arranged on a white surface.

Gnocchi: Any type of pre-made gnocchi can be used in this recipe - even gluten free gnocchi! Or if you have the time and inclination, have a go making your own based on my Ricotta Gnocchi recipe.
Sausages: I love the flavour of the pork sausages. However feel free to use whatever you have in the freezer or prefer to buy.
Pumpkin Soup: My preferred soup to use in this recipe is Wattie's Very Special Creamy Pumpkin. You can use your favourite soup instead (whether it's store bought or homemade) just ensure you have 535g total.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Bring a large frying pan to a medium heat with a drizzle of oil. At the same time, bring a pot of water to the boil and cook the gnocchi according to the packet instructions. Remove the sausages from their casings and break the meat into small pieces. Add to the frying pan and cook, stirring regularly.

Chunks of raw sausage are cooking in a blue skillet on a stove, with a pot of water simmering on a nearby burner.

Chunks of browned sausage cook in a pan with chopped garlic and sprigs of fresh thyme on top.

Break up any larger chunks with a wooden spoon, until browned and cooked through. Reduce the heat slightly. Add the garlic and thyme, then cook for 1-2 minutes until fragrant and softened. Pour in ¼ cup hot water, stirring and scraping any caramelised bits from the bottom of the pan.

A blue pan on a stove contains a creamy mixture with pieces of cooked squash and mushrooms. A stainless steel pot sits on the burner behind it.

A skillet on a stove contains a yellow sauce with fresh spinach leaves piled on top, ready to be cooked.

Add the pumpkin soup and cream, stirring until combined. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.

A close-up of yellow cheese sauce with ground beef and bits of green herbs in a pan.

A pot of creamy yellow macaroni and cheese with spinach and pieces of meat cooking on a stovetop.

Stir the spinach into the sauce and cook until wilted. Drain the gnocchi and fold through the sauce. Season to taste with salt and pepper, then serve hot.

A bowl of gnocchi in a creamy yellow sauce with herbs, alongside a pan containing more of the same dish, on a wooden table.

Recipe FAQs:

Can I use a different type of sausage?

If you don't eat pork, this recipe would work beautifully with chicken sausages too.

Can I substitute the sausage?

If you have them, you can swap the sausages in this recipe for meatballs! Just make sure to double check they are cooked through before adding the gnocchi in step 5.

Would this recipe work well for meal prep?

This dish is a great meal prep recipe! Divide into containers and store to reheat at work or for a prep-ahead dinner.

Storage:

Keep stored in the fridge for up to 4 days, and reheat in the microwave or on the stove.

Top tips:

Make sure you reduce the sauce so that it's nice and thick, not thin and soupy.
Use your favourite sausages.

Related Recipes:

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Creamy Pumpkin and Sausage Gnocchi

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A hearty creamy gnocchi made from pork sausages, garlic, canned pumpkin soup, cream, gnocchi and baby spinach.

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Ingredients

1 tsp oil
6 pork sausages
3 cloves garlic, crushed
A few sprigs of fresh thyme, (or 1tsp dried thyme)
1 can pumpkin soup, 535g
200ml cream
500g gnocchi
60g baby spinach (or ½ cup frozen spinach )

Instructions

Bring a large frying pan to a medium heat with a drizzle of oil. At the same time, bring a pot of water to the boil and cook the gnocchi according to the packet instructions.
Remove the sausages from their casings and break the meat into small pieces. Add to the frying pan and cook, stirring regularly and breaking up any larger chunks with a wooden spoon, until browned and cooked through.
Reduce the heat slightly. Add the garlic and thyme, then cook for 1-2 minutes until fragrant and softened. Pour in ¼ cup hot water, stirring and scraping any caramelised bits from the bottom of the pan.
Add the pumpkin soup and cream, stirring until combined. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
Stir the spinach into the sauce and cook until wilted.
Drain the gnocchi and fold through the sauce. Season to taste with salt and pepper, then serve hot.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 579Total Fat: 28gSaturated Fat: 10gUnsaturated Fat: 18gCholesterol: 114mgSodium: 862mgCarbohydrates: 59gFiber: 4gSugar: 5gProtein: 23g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya