Description

This Creamy Butternut Squash Gnocchi with Sausage is a cozy, comforting main-course dish that pairs pillowy gnocchi, savory Italian sausage, and a velvety butternut squash sauce. It’s quick enough for a weeknight, yet decadent enough for a dinner party. Each bite delivers a perfect balance of creamy, slightly sweet squash, herby sausage, and a sprinkle of parmesan—all ready in less than 45 minutes!

Ingredients

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For the Gnocchi

1 (16 oz) package potato gnocchi

For the Sausage and Sauce

8 oz Italian sausage (mild or spicy, casings removed)
2 tablespoons olive oil (if needed)
1 small yellow onion, finely diced
2 garlic cloves, minced
2 cups butternut squash, peeled and cubed (about 1/2-inch pieces)
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
1/4 teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

For Finishing

1/4 cup freshly grated parmesan cheese, plus more for serving
Fresh sage leaves or chopped parsley, for garnish (optional)

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Instructions

Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface, about 2-3 minutes. Drain and set aside.
Brown the Sausage:
In a large skillet over medium heat, cook the sausage, breaking it up with a spoon until browned and cooked through, about 5-7 minutes. Remove sausage from the pan with a slotted spoon and set aside. If your sausage is lean, add 2 tablespoons olive oil to the pan for the next step.
Sauté Aromatics and Squash:
To the same skillet, add the onion. Sauté for 3 minutes until beginning to soften. Stir in the garlic and cubed butternut squash, cooking another 1-2 minutes until fragrant.
Simmer and Soften Squash:
Add the chicken broth, dried sage, and red pepper flakes (if using). Bring to a simmer, cover, and cook for 10-12 minutes, until the squash is very tender. Season with salt and pepper.
Blend the Sauce:
Transfer the squash mixture to a blender or use an immersion blender in the pan. Blend until very smooth and creamy. Return the sauce to the skillet over low heat.
Finish the Sauce:
Stir in the heavy cream and parmesan. Add back the cooked sausage. Cook for 1-2 minutes, stirring, until the sauce is heated through and the cheese has melted. Taste and adjust seasoning as needed.
Toss Gnocchi & Serve:
Add the cooked gnocchi directly into the skillet, tossing gently to coat. Heat until everything is hot and well combined. Garnish with more parmesan and fresh sage or parsley, if desired. Serve immediately.

Notes

Using pre-cut butternut squash can save time.
For a lighter version, sub half-and-half or whole milk for the cream (the sauce will be thinner).
Swap plant-based sausage for vegetarian version, and use vegetable broth to keep it vegetarian.
If you like spicy, hot Italian sausage works great, or up the red pepper flakes.
Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth or cream.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 4g
Sodium: 1100mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 16g
Cholesterol: 55mg