If you’re craving a warm, comforting dish that’s both elegant and incredibly easy to pull together, this Creamy Butternut Squash Gnocchi with Sausage is the perfect recipe. Soft, pillowy gnocchi simmered in a velvety butternut squash sauce, combined with savory Italian sausage, creates a meal that feels restaurant-worthy but takes remarkably little effort. I first made this on a crisp fall evening, and the combination of creamy squash and hearty sausage was so satisfying that it instantly became a seasonal staple. It’s rich, flavorful, and ideal for busy nights when you want something special without spending hours cooking.
Why You’ll Love This Recipe
This Creamy Butternut Squash Gnocchi with Sausage blends comforting textures and bold flavors into one deliciously simple dish. The sweet earthiness of the squash, the savory richness of sausage, and the soft, chewy gnocchi create a beautifully balanced meal. Everything cooks quickly in one skillet, making clean-up easy. You’ll love how customizable it is—swap the sausage, add greens, or use different spices to suit your palate. It’s perfect for fall and winter dinners, date nights, and cozy gatherings.
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Creamy Butternut Squash Gnocchi with Sausage – Cozy, Rich & Perfect for Fall Dinners
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
A rich and comforting pasta dish featuring pillowy gnocchi tossed in a creamy butternut squash sauce with savory Italian sausage and aromatic herbs.
Ingredients
- 1 lb potato gnocchi
- 1 lb Italian sausage, casings removed
- 2 cups butternut squash, cubed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried sage or 1 tbsp fresh chopped sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles. Remove sausage and set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add the cubed butternut squash and chicken broth. Simmer for 10–12 minutes, until squash is tender.
- Use a spoon or masher to break down the squash, then stir in heavy cream, sage, salt, and pepper. Simmer 3–4 minutes.
- Cook gnocchi according to package instructions, then drain.
- Stir Parmesan cheese into the sauce until melted, then add the cooked sausage back to the skillet.
- Gently fold in the gnocchi until fully coated and heated through.
- Serve warm, garnished with fresh parsley if desired.
Notes
- Substitute chicken sausage or turkey sausage for a lighter option.
- For extra creaminess, add a splash of reserved pasta water.
- Use pre-cut or frozen butternut squash to save time.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Gnocchi – A quick-cooking base that becomes perfectly tender in a creamy sauce.
Italian sausage – Savory, flavorful, and hearty; use mild or spicy depending on preference.
Butternut squash puree – Creates the silky, sweet base of the sauce.
Heavy cream – Makes the sauce rich, velvety, and incredibly smooth.
Chicken broth – Helps thin the sauce and add savory depth.
Onion – Adds sweetness and aromatic complexity when sautéed.
Garlic – A must for boosting the overall flavor of the sauce.
Parmesan cheese – Melts into the sauce and provides nutty, salty balance.
Salt and black pepper – Essential for seasoning the dish to perfection.
Sage or thyme – Warm, earthy herbs that pair beautifully with butternut squash.
Olive oil – Used for sautéing and building flavor.
Spinach (optional) – Adds color and freshness to the rich sauce.
Directions
Start by heating a drizzle of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spatula, and cook until browned. Remove the cooked sausage and set aside, leaving some of the rendered fat in the pan.
Add the chopped onion to the skillet and sauté until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Add the butternut squash puree, heavy cream, and chicken broth. Stir well, then reduce heat to medium-low. Simmer for 3–4 minutes until the sauce begins to thicken.
Add the gnocchi directly to the sauce. Stir and cook for 4–5 minutes or until the gnocchi become tender and start to float. Return the cooked sausage to the skillet and stir to combine. Add parmesan cheese and fresh herbs, mixing until the sauce becomes creamy and cohesive. If using spinach, stir it in now and let it wilt.
Season with salt and pepper, adjusting to taste. Serve warm with extra parmesan and herbs on top.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking takes 20 minutes for a total of 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of broth or cream to restore the sauce’s creaminess. Freezing is not recommended due to the dairy-based sauce and gnocchi texture.
Variations and Customizations
Spicy Sausage Version – Use hot Italian sausage and add red pepper flakes.
Turkey Sausage Option – Substitute turkey sausage for a lighter version.
Creamy Sage Brown Butter – Stir in a spoonful of brown butter for nutty, decadent flavor.
Vegetarian Style – Omit sausage and add sautéed mushrooms or white beans.
Pesto Swirl – Stir in a spoonful of basil or sage pesto for extra depth.
Cheesy Upgrade – Add fontina or mozzarella for a more decadent sauce.
Greens Boost – Add kale, arugula, or spinach for freshness.
Roasted Butternut Cubes – Add roasted squash pieces for more texture.
Gluten-Free Option – Use gluten-free gnocchi.
Lemon Twist – Add a splash of lemon juice for brightness.
FAQs
Can I use frozen gnocchi?
Yes, it cooks perfectly in the sauce—no thawing needed.
Can I use premade butternut squash sauce?
Absolutely, but adjust seasoning to taste.
Can I substitute the heavy cream?
Yes, half-and-half works, though the sauce will be lighter.
What type of sausage is best?
Italian sausage, either mild or spicy, gives the best flavor.
Can I make this vegetarian?
Yes—omit the sausage and add mushrooms, spinach, or chickpeas.
Can I use fresh butternut squash?
Yes, cook and puree it before adding to the sauce.
How do I prevent the sauce from becoming too thick?
Add more broth or cream to loosen as needed.
What herbs pair best with squash?
Sage, thyme, rosemary, and nutmeg work beautifully.
Does gnocchi need to be boiled first?
Not for this recipe—it cooks directly in the sauce.
Can I make it ahead?
It’s best enjoyed fresh, but leftovers reheat well with added liquid.
Conclusion
This Creamy Butternut Squash Gnocchi with Sausage is a cozy, comforting dish that blends rich flavor with effortless preparation. With its velvety sauce, hearty sausage, and tender gnocchi, it’s guaranteed to become a fall and winter favorite. Whether for weeknight dinners or special occasions, this dish brings warmth, elegance, and irresistible flavor to the table.
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