Name: Creamy Butternut Squash Gnocchi with Sausage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1 lb Italian sausage (casings removed if using links); 3 cloves garlic, minced; 2 cups butternut squash puree (fresh or canned); 1/2 cup chicken broth; 1/2 cup heavy cream; 1/3 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 teaspoon chopped fresh sage (or 1/4 teaspoon dried); 1 lb potato gnocchi (store-bought or homemade); Fresh parsley or additional Parmesan, for garnish

This Creamy Butternut Squash Gnocchi with Sausage is the kind of cozy dinner I crave when the weather cools down. It’s rich, hearty, and made with fluffy potato gnocchi coated in a velvety butternut squash sauce. The savory Italian sausage adds depth and spice, while garlic, sage, and Parmesan round out the flavor with that classic fall comfort food vibe. Ready in just under 30 minutes, this dish is perfect for busy weeknights or a comforting weekend meal.

Why You’ll Love This Recipe

I love how this recipe combines convenience with gourmet-level flavor. The gnocchi cook up in minutes, and the sauce comes together in one pan for minimal cleanup. The creamy butternut squash sauce is naturally sweet, pairing perfectly with the bold, savory sausage. It’s a cozy, satisfying meal that feels indulgent without being complicated. Plus, it’s versatile enough to adapt with different proteins or add-ins, depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 lb Italian sausage (casings removed if using links)

3 cloves garlic, minced

2 cups butternut squash puree (fresh or canned)

1/2 cup chicken broth

1/2 cup heavy cream

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1 teaspoon chopped fresh sage (or 1/4 teaspoon dried)

1 lb potato gnocchi (store-bought or homemade)

Fresh parsley or additional Parmesan, for garnish

Directions

I start by heating olive oil in a large skillet over medium heat.

Then I add the sausage and cook it until browned, breaking it up with a wooden spoon. This takes about 5-7 minutes. I drain any extra grease if needed.

Next, I stir in the garlic and let it cook for about a minute until fragrant.

I add in the butternut squash puree, chicken broth, heavy cream, Parmesan, salt, pepper, nutmeg, and sage. I stir everything together until combined.

Then I let the sauce simmer gently for 5-7 minutes to thicken slightly.

While that’s cooking, I boil a pot of salted water and cook the gnocchi according to the package instructions. Then I drain and set them aside.

I stir the cooked gnocchi into the sauce and let everything simmer together for another 2-3 minutes.

I serve the dish hot, garnished with parsley or extra Parmesan.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes
Each serving contains approximately 485 kcal.

Variations

I sometimes use spicy Italian sausage for a kick of heat.

To make it vegetarian, I swap out the sausage for sautéed mushrooms or crumbled tempeh.

I’ve also used sweet potato gnocchi instead of regular for an extra fall-inspired twist.

For a dairy-free version, I replace the heavy cream with coconut cream and skip the Parmesan or use a vegan substitute.

If I want more greens, I stir in a handful of baby spinach at the end and let it wilt into the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm it gently in a skillet over medium-low heat, adding a splash of broth or cream if the sauce has thickened too much. It can also be microwaved in 30-second intervals, stirring in between, until heated through.

Related Recipes:

Pumpkin Sage Pancakes with Blackberry Sauce

FAQs

How can I make butternut squash puree at home?

I peel and cube a butternut squash, roast it at 400°F for about 30 minutes until tender, then blend it until smooth. It keeps well in the fridge or freezer for future use.

Can I make this recipe ahead of time?

Yes, I often make the sauce in advance and store it separately. When ready to serve, I cook the gnocchi and combine it with the reheated sauce.

What type of gnocchi works best?

I use store-bought potato gnocchi for convenience, but homemade gnocchi adds a special touch if I have time. Shelf-stable or refrigerated varieties both work well.

Can I freeze this dish?

I don’t recommend freezing the assembled dish because the cream sauce may separate, but I can freeze the sauce on its own and prepare fresh gnocchi when ready to serve.

What’s a good substitute for sage?

If I don’t have sage, I use thyme or rosemary for a similarly earthy, aromatic flavor. A pinch of Italian seasoning also works in a pinch.

Conclusion

Creamy Butternut Squash Gnocchi with Sausage is my go-to for a rich and satisfying meal that doesn’t take hours to make. It’s a comforting dish that brings together fall flavors and hearty ingredients in a way that’s both simple and impressive. Whether I’m cooking for guests or just treating myself, this is one recipe I come back to again and again.

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