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If you’re ready for the ultimate cozy fall dinner, this Creamy Pumpkin Sausage Gnocchi Bake is your new weeknight favorite. It’s rich and comforting, made with Italian sausage, tender gnocchi, and a velvety pumpkin sauce- all baked together in one pan. Here’s the best part: that creamy sauce is made with high protein cottage cheese instead of heavy cream! You’ll get the luscious texture and flavor of a traditional baked gnocchi, but with a boost of protein in just 35 minutes.
A Cozy, Healthy Fall Dinner
When fall hits, I’m ready for all things pumpkin! And not just in baked goods. Pumpkin puree adds a subtle sweetness and creaminess that works beautifully in savory dishes. As a nutritionist, I love that it’s packed with Vitamin A, fiber, and antioxidants, making this meal feel as nourishing as it is indulgent.
Blending the pumpkin with cottage cheese creates a silky, cheesy sauce that clings to every gnocchi. You’d never guess it’s made with mostly wholesome ingredients — it’s that good.
Why You’ll Love This Easy Dinner!
- One-pan dinner: less cleanup and more ease! No need to pre-cook the gnocchi!
- Protein packed thanks to cottage cheese and sausage
- Ready in about 35 minutes
- Family-friendly, cozy, and perfect for fall nights.
Ingredients You’ll Need
Gather up these ingredients:
- Italian sausage: I used chicken sausage in this recipe but you can use mild, spicy, or whatever you prefer!
- Pumpkin puree: use 1 can of pumpkin (not pumpkin pie filling)
- Cottage cheese: for the creamy, rich part of the sauce. I use 2% milkfat
- Gnocchi: shelf-stable gnocchi that doesn’t need to be cooked in advance
- Parmesan and mozzarella: for extra cheesy goodness (and protein!)
- Onion, garlic, and fresh herbs: sautéed to perfection to add flavor
- Chicken broth: to thin out the sauce for baking
How to Make Creamy Pumpkin Sausage Gnocchi Bake
- Cook the sausage: brown the sausage in an oven-safe skillet. Once it’s no longer pink, remove the sausage but keep the pan hot. Now add the onion, garlic, and fresh thyme and sage until fragrant. Preheat the oven to 400 degrees F.
- Make the sauce: In a blender, combine pumpkin puree, cottage cheese, broth, onion and garlic mixture, and salt until smooth.
- Combine and bake: in the skillet, combine the sausage, uncooked gnocchi, and pour the sauce on top. Stir to combine, then add fresh parmesan and mozzarella cheese. Bake until bubbly and golden.
- Serve and enjoy after letting the dish rest for a few minutes.
Recipe Tips
- The gnocchi will absorb the liquid as it bakes, no need to pre-cook! If sauce is too thick, you can add a bit more broth.
- For an extra crispy top, broil for 2-3 minutes at the very end.
- Prepping ahead is also a great idea! Assemble the dish 8 hours in advance and bake when ready.
Serving Suggestions
Pair this creamy bake with my simple easy house salad or roasted broccoli for a complete meal. It also reheats beautifully for lunches the next day– the sauce gets even more flavorful as it sits overnight.
Creamy Pumpkin Sausage and Gnocchi Bake (with Cottage Cheese!)
Ingredients
- 1 lb Italian sausage, (chicken, turkey, or pork!)
- 1 small yellow onion, , finely chopped
- 2 large cloves garlic, , minced
- 2 tbsp fresh thyme
- 1 tbsp fresh sage, , chopped
- 1 15 oz can of pumpkin puree
- 1 cup low-fat cottage cheese
- 3/4 cup chicken broth
- 1 tsp sea salt, , plus more to taste
- 24 oz package of shelf-stable gnocchi
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parmesan cheese
Instructions
- Preheat the oven to 400 degrees. In a large oven-safe skillet, cook sausage over medium heat until browned, about 7 minutes. Set aside the sausage and keep the pan hot.
- Now add the onion, garlic, and fresh herbs. sauté until softened, about another 5 minutes.
- Make the creamy sauce. In a blender, add the cottage cheese, pumpkin puree, onion/garlic mixture, chicken broth, and sea salt. Blend until completely smooth and creamy.
- Combine the uncooked gnocchi, sausage, and pumpkin-cottage cheese sauce in the skillet.
- Sprinkle with mozzarella and extra parmesan. Transfer the skillet to the oven and bake for 15 – 20 minutes until bubbly and lightly golden on top. You can also broil for the last few minutes.
- Let cool for 5 minutes before serving. Garnish with fresh herbs or red pepper flakes.
Could you post the nutrition info? Thanks!