Creamy Pumpkin Gnocchi with Vegan Sausage
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This Creamy Pumpkin Gnocchi with Vegan Sausage is an easy skillet dinner that is perfect for a cozy, fall meal at home!
We are officially in fall mode. I held out as long as I could, but the pumpkin stuff at the store has been calling my name. And we’re starting with pure comfort food – Creamy Pumpkin Gnocchi with Vegan Sausage! This is a saucy dish, made with tomatoes, pumpkin puree, fresh herbs & non-dairy cream. Served with tender gnocchi and crispy vegan sausage. This is “yum” in a bowl.
Step One: Make the Sauce
When I say this dish is saucy…I mean it! You are going to want to eat this sauce with a spoon. It is creamy, tomatoey and just super tasty!
Heat some oil in a skillet over medium heat. Add sun-dried tomatoes, onion, garlic, cherry tomatoes and a pinch of salt & pepper. Cook down for 5-7 minutes, or until the cherry tomatoes burst. Stir in fresh sage and remove from the heat. Allow to cool for a couple minutes.
Add the tomatoes from the skillet to a food processor with the pumpkin, tomato paste and broth. Blend until smooth and set aside.
Step Two: Brown the Sausage
I know vegan sausage isn’t everybody’s thing. But I personally love it in a recipe like this. The crispy sausage adds the perfect bite to the tender gnocchi.
Place the empty skillet back on the stove over medium heat. Add the sausage and cook until browned on both sides (approx. 2-3 minutes per side). Remove from the skillet.
Step Three: Cook the Gnocchi & Assemble
Add the sauce to the empty skillet over medium heat. Add non-dairy cream, oregano, basil and more salt & pepper if needed.
Meanwhile, bring a pot of water to a boil and add the gnocchi. They will only take a few minutes to cook, so keep an eye on them, and once they float to the top, it is time to drain them.
Drain and add the gnocchi to the sauce. Add the sausage back to the skillet. Top with vegan parmesan & basil and serve.
Tips & Tricks
This makes A LOT of sauce. Which is why bread for dipping is my personal favorite! You could also double the amount of gnocchi if you’re serving a lot of people.
All broth isn’t made the same. Be sure to use a flavorful broth so that it can cut through some of the bitterness of the pumpkin.
I used Trader Joe’s pumpkin gnocchi, but you can just use regular gnocchi.
Need more recipe inspo? Check these out:
Creamy Pumpkin Gnocchi with Vegan Sausage
Ingredients
- 2 tablespoons oil from the sun-dried tomato jar
- 2 heaping tablespoons sun-dried tomatoes packed in oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 cup cherry tomatoes
- salt & pepper to taste
- 5 sage leaves chopped
- 3/4 cup pumpkin puree
- 3 tablespoons tomato paste
- 1 cup broth I used vegan chicken broth
- 1/2 cup non-dairy cream
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil
- 1 pound Beyond Meat Italian Sausage cut in rounds
- 1 pound gnocchi
- vegan parmesan, fresh basil, bread for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the sun-dried tomatoes, onion, garlic, cherry tomatoes and a pinch of salt & pepper. Cook down for 5-7 minutes, or until the cherry tomatoes burst. Stir in the sage and remove from the heat. Allow to cool for a couple minutes.
- Add the tomatoes from the skillet to a food processor with the pumpkin, tomato paste and broth. Blend until smooth and set aside.
- Place the empty skillet back on the stove over medium heat. Add the sausage and cook until browned on both sides (approx. 2-3 minutes per side). Remove from the skillet.
- Add the sauce to the empty skillet over medium heat. Add the cream, oregano, basil and more salt & pepper if needed.
- Bring a pot of water to a boil. Add the gnocchi and cook until they float to the top (approx. 3 minutes).
- Drain and add the gnocchi to the sauce. Add the sausage back to the skillet. Top with vegan parmesan & basil and serve. Bread on the side for dipping is highly recommended.
Video
Notes
- This makes A LOT of sauce. Which is why bread for dipping in the sauce is my personal favorite! You could also double the amount of gnocchi if you’re serving a lot of people.
- I used Trader Joe’s pumpkin gnocchi, but regular gnocchi works too!
A perfect fall meal! The pumpkin sauce was so easy to make.
Another amazing recipe! We will definitely be making this again. Thank you!
but no words on Pumpkin ! did you cut it , roast it ? what kind of pumpkin ..there are many in the store ..
Hi Cori, it is pumpkin puree…from a can. All of the ingredients are listed & linked at the bottom in the recipe card.
What vegan cream do you use?
I prefer Ripple or Trader Joe’s!