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Pumpkin Gnocchi Bake

Pumpkin gnocchi bake with creamy pumpkin sage sauce and Italian sausage, topped with a golden mozzarella-parmesan crust. Baked until the sauce bubbles and the gnocchi turn tender and pillowy in one easy casserole.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi bake base
  • 1.5 lb potato gnocchi Uncooked, store-bought or homemade.
  • 1 lb Italian sausage Crumble before cooking.
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree.
  • 1 cup heavy cream For a rich, creamy sauce.
  • 0.5 cup chicken broth Low-sodium if preferred.
  • 4 cloves garlic Minced.
  • 2 tbsp fresh sage Chopped.
  • 1 tbsp butter Unsalted or salted.
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes Adjust to taste.
  • 2 cups shredded mozzarella Plus extra if you want a thicker crust.
  • 0.5 cup parmesan Grated.
  • 0.1 salt To taste.
  • 0.1 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and bake setup
  1. Preheat oven to 400F and grease a 9x13 baking dish, coating the bottom and sides so the gnocchi releases easily after baking.
  2. Brown the Italian sausage in a large skillet until cooked through, then drain the fat and set the sausage aside.
Make the pumpkin sage cream sauce
  1. Melt the butter, then sauté the garlic and sage for 1-2 minutes until fragrant and slightly softened.
  2. Add the pumpkin puree, heavy cream, chicken broth, nutmeg, and red pepper flakes, then stir until the sauce looks smooth and evenly orange.
  3. Simmer the sauce for 3-4 minutes, stirring occasionally, until slightly thickened, then season with salt and pepper to taste.
Assemble and bake
  1. In the greased baking dish, toss the uncooked potato gnocchi directly in the sauce, then add the sausage and mix so every gnocchi is coated.
  2. Scatter the mozzarella and parmesan evenly over the top to create a cheesy golden layer as it bakes.
  3. Bake for 30-35 minutes at 400F until the gnocchi are cooked through, the sauce is bubbling around the edges, and the cheese is golden.

Notes

Pro tip: to prevent dry gnocchi, stir gently to fully coat and keep the sauce bubbling during bake; if the top browns too fast, tent loosely with foil for the last 5 minutes. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat in the oven at 350F until hot. Freezing: yes—cool completely, freeze up to 2 months, and thaw overnight in the fridge before reheating. Dietary swap: use plant-based cream and vegan mozzarella for a dairy-free version (texture will be slightly lighter).