Baked gnocchi with pumpkin and sausage, an autumn recipe but also a one-dish meal, perfect when pumpkin recipes are in season, and good through spring. My family doesn’t love pumpkin, but I’m crazy about it and I always find tasty pumpkin recipes that can win over the most reluctant. Baked gnocchi with sausage and pumpkin, as good as potato gnocchi alla sorrentina or baked pasta with sausage and pumpkin, are a perfect autumn first course for the whole family and ideal for Sundays or holidays. You can prepare them with classic homemade potato gnocchi or with water-and-flour gnocchi without potatoes.

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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 30 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian

Creamy baked gnocchi with pumpkin and sausage: ingredients…

18 oz potato gnocchi (or your preferred type)
3 cups pumpkin (yellow)
1 onion
to taste salt
to taste extra virgin olive oil
9 oz sausage
1/2 tbsp flour
1 cup milk
3 oz Parmigiano Reggiano (Parmesan)
3.5 oz mozzarella or other melting cheese (cubed)
to taste pepper
to taste nutmeg

Tools

Pan
Baking dish
Oven

Preparation of baked gnocchi with sausage and pumpkin

Peel an onion, rinse it and chop it finely.
Peel the pumpkin, remove the seeds and fibrous parts, and cut it into cubes.
Sauté the onion with a little olive oil, add the sausage after removing it from its casing and break it up, and let it cook until it loses its raw color.
Add the pumpkin, season with salt and let it cook until the pumpkin is soft and nicely browned.
Stir in the flour and then add the milk little by little, letting it cook until you obtain a creamy sauce (you can omit milk and flour and add a very thin béchamel instead).
Add a good handful of Parmesan to the sauce, a little pepper, a pinch of nutmeg and mix.
Drop the gnocchi into plenty of boiling salted water, lift them out when they float to the surface, drain and add them to the sauce.
Dress with almost all the cubed cheese, a handful of grated Parmesan or Grana, and a ladle or slightly more of the gnocchi cooking water.
Gently mix everything until you have creamy gnocchi.
Transfer everything to a baking dish, garnish with a few more cubes of cheese and some grated cheese, and bake for 10 minutes in the oven at 356°F.
The gnocchi are ready—serve them hot and stringy.
If you liked this recipe, also see:
–Gnocchi with gorgonzola and walnuts in cream sauce;
–Green spinach and potato gnocchi…;
–Milk-and-flour gnocchi without potatoes;
–Pumpkin and potato gnocchi without eggs;
–Gnocchi with mozzarella and tomato — super quick recipe;
–Homemade potato gnocchi;
–Gnocchi with cream, pistachio and salmon.