Go Back
–+ servings
large cast iron skillet with pumpkin gnocchi and sautéed kale with large serving spoon in skillet.
Print Recipe
5 from 4 votes

Pumpkin Gnocchi

This Pumpkin Gnocchi is the perfect fall comfort food. It’s rich, savory, and ready in just one skillet. With creamy pumpkin, spicy chili garlic sauce, and hearty Italian sausage, it’s a cozy weeknight dinner that feels holiday-worthy.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Calories: 740kcal
Author: Courtney Paige

Equipment

  • skillet
  • Wooden Spoon
  • knife & cutting board
  • measuring cups / spoons

Ingredients

  • 1 tbsp Olive oil
  • 1 medium White onion diced
  • 1 lbs Mild italian sausage
  • 3 cups Lacinato kale stems removed and finely diced
  • 1 can Lite Coconut Milk
  • 1/2 can Pumpkin puree 7.5 oz
  • 1 ½ tbsp Tomato paste
  • 1 ½ tbsp chili garlic sauce (NOT chili oil)
  • 17 oz Potato gnocchi
  • 1/2 cup water optional use beef bone broth
  • 1/2 tsp Salt
  • Pepper
  • Grated parm optional
  • Red pepper flakes optional

Instructions

  • In a large skillet, heat the olive oil to medium heat. When warm, add the white onion and pinch of salt. Stir and when the onions are semi-translucent, add the italian sausage (break it off into bits). I like to use the back of a wooden spoon and break off small pieces that resemble loose meatballs/clumps. It gives the skillet better texture than just ground meat.
    ground beef and diced onions cooked in large skillet topped with tomato paste and pumpkin puree before mixing together.
  • When the sausage is halfway cooked, add the diced kale.
  • Once the kale is wilted and sausage is 85% cooked, pour in the coconut milk, pumpkin purée, tomato paste, and chili garlic sauce.
    ground beef and kale cooked in large skillet topped with tomato paste and pumpkin puree before mixing together.
  • Stir consistently until sauce forms together and everything is evenly distributed. Bring to a simmer, careful not to burn the bottom.
  • Add the water into the skillet and place the gnocchi in the skillet. Fold it all together, coating the gnocchi in sauce and ensuring to break the individual pieces apart.
  • Cover with a lid to steam the gnocchi (3-5 minutes) until gnocchi is fork tender and soft.
  • Once the gnocchi is cooked through, garnish with cracked pepper and grated parmesan cheese or pecorino romano cheese (optional). Serve warm and enjoy!
    large cast iron skillet with pumpkin gnocchi and sauteed kale.

Notes

Note: It may take slightly longer than box instructions to cook the gnocchi as it’s being cooked in the sauce, instead of boiling water.
Store in an airtight container in the refrigerator for up to 3–4 days. 

Nutrition

Serving: 1serving | Calories: 740kcal | Carbohydrates: 61g | Protein: 27g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 279mg | Sodium: 1490mg | Potassium: 1506mg | Fiber: 12g | Sugar: 9g