Description

This Creamy Butternut Squash Gnocchi with Sausage is a cozy, restaurant-quality meal you can make at home with ease. Pillowy gnocchi are tossed in a velvety butternut squash sauce, paired with savory Italian sausage, and finished with fresh herbs—comfort food at its finest.

Ingredients

Units Scale

For the Butternut Squash Sauce

2 cups butternut squash, peeled and cubed
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup heavy cream
1/4 teaspoon ground nutmeg

For the Sausage & Gnocchi

12 ounces Italian sausage (mild or spicy, casings removed)
1 (16-ounce) package potato gnocchi
2 tablespoons unsalted butter

To Finish

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

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Instructions

Roast the Butternut Squash: Preheat the oven to 425°F (220°C). Toss the cubed butternut squash, chopped onion, and minced garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
Make the Creamy Sauce: Transfer the roasted squash mixture to a blender or food processor. Add heavy cream and nutmeg, then blend until completely smooth and velvety. Adjust seasoning with extra salt or pepper as needed.
Brown the Sausage: While the squash roasts, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6-7 minutes. Remove with a slotted spoon and set aside, leaving any drippings in the pan.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes), until they float to the top. Drain well.
Combine Everything: In the same skillet used for sausage, reduce heat to medium and melt the butter. Add cooked sausage and drained gnocchi, tossing to coat. Pour in the butternut squash sauce and add Parmesan cheese. Stir gently until well coated and heated through, about 2-3 minutes.
Serve: Garnish with additional Parmesan cheese and chopped fresh sage or parsley, if desired. Serve immediately for best texture and flavor.

Notes

For a vegetarian version, omit sausage or substitute with plant-based sausage.
To save time, use store-bought butternut squash puree in place of roasting.
Use pre-made or homemade gnocchi according to preference.
Add a splash of pasta cooking water if the sauce is too thick.
Leftovers keep well in the fridge for up to 2 days.

Nutrition

Serving Size: 1/4 of recipe (about 1 1/2 cups)
Calories: 490
Sugar: 6g
Sodium: 780mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 17g
Cholesterol: 60mg