Creamy Butternut Squash Gnocchi with Sausage is a cozy and comforting dish that brings together soft, pillowy gnocchi and the slightly sweet, nutty flavor of butternut squash. The rich cream sauce adds a smooth touch, while the savory sausage gives every bite a satisfying, hearty twist. It’s a perfect balance of creamy, sweet, and savory all in one plate.
I love making this dish when I want something warming but a little special. The butternut squash adds a lovely natural sweetness that makes the gnocchi even more delicious, and the sausage gives it a nice pop of flavor. I usually fry up the sausage until it’s nice and brown, then toss it with the gnocchi and cream sauce—this way the sausage bits stay tender but full of taste.
My favorite way to enjoy this is with a simple green salad on the side and some crusty bread to sop up all the creamy sauce. It’s one of those meals that feels a little fancy but actually comes together pretty quickly. Whenever I serve this, it’s always a hit, and I find myself going back for seconds without feeling too guilty. It’s like a warm hug on a plate that makes any day better.
Key Ingredients & Substitutions
Butternut Squash Gnocchi: These add a soft, slightly sweet touch. You can use regular potato gnocchi if needed, but the butternut squash gives a lovely flavor and color that’s hard to beat.
Italian Sausage: Sweet or spicy works well here. If you want a lighter option, try turkey sausage or even cooked mushrooms for a vegetarian twist.
Butternut Squash Puree: This deepens the squash flavor and makes the sauce creamy. If you don’t have fresh squash, canned pumpkin puree can work in a pinch.
Fresh Herbs: Sage and thyme are perfect for this dish’s autumn feeling. If fresh isn’t available, use dried but reduce the amount by about half.
Parmesan Cheese: Adds a salty, nutty flavor that makes the sauce richer. Grana Padano or Pecorino Romano are great substitutes.
How Do I Make a Creamy Sauce Without It Breaking?
Making a silky smooth sauce can feel tricky, but here’s how you get it right every time:
- Heat the cream and broth gently. Don’t rush by turning the heat too high, as the cream might curdle.
- Whisk or stir constantly when combining the puree with cream to blend smoothly.
- Add cheese at the end, after the sauce has thickened a bit, so it melts gently and doesn’t clump.
- Simmer the sauce on low heat for 3-5 minutes to develop flavor and thicken naturally.
I always keep the heat medium-low while finishing the sauce and toss in the gnocchi last to coat it quickly. This keeps everything creamy and smooth.
Equipment You’ll Need
- Large skillet – I like it because it gives plenty of space to cook the sausage and make the sauce evenly.
- Pot for boiling gnocchi – a standard pot works fine for pasta-style gnocchi, making them easy to cook without splashes.
- Wooden spoon or spatula – useful for breaking up the sausage and stirring the sauce without scratching your pan.
- Measuring cups and spoons – helps you keep ingredients like broth, cream, and cheese just right.
- Colander – to drain the cooked gnocchi quickly and efficiently.
- Optional: Tongs – great for gently tossing gnocchi in the sauce without breaking them apart.
Flavor Variations & Add-Ins
- Protein swap: Use cooked chicken, shrimp, or skip meat altogether for a vegetarian version. Each adds a different flavor and texture.
- Cheese options: Try adding blue cheese or ricotta for a different creamy flair. Parmesan keeps it classic.
- Veggie boost: Toss in spinach, kale, or roasted peppers to add color and nutrients to your dish.
- Spice it up: Add red pepper flakes or a dash of hot sauce for some heat—perfect for those who like it spicy.
Creamy Butternut Squash Gnocchi With Sausage
Ingredients You’ll Need:
Main Ingredients:
- 1 lb butternut squash gnocchi (store-bought or homemade)
- 1 lb Italian sausage (sweet or spicy, casing removed)
For The Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup butternut squash puree (cooked and blended squash)
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese, plus extra for serving
- 1 tsp fresh sage, chopped (plus a few whole leaves for garnish)
- Salt and black pepper, to taste
- Fresh thyme sprigs for garnish (optional)
Time Needed:
This dish takes about 10 minutes to prep and 20 minutes to cook. So in around 30 minutes, you’ll have a warm and creamy meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 7 to 8 minutes. Once done, remove the sausage from the skillet and set it aside.
2. Prepare the Flavor Base:
In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped onion and cook for 3 to 4 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another minute until you can smell its wonderful aroma.
3. Make the Creamy Sauce:
Stir in the butternut squash puree, heavy cream, and chicken broth. Mix everything well so it looks smooth and creamy. Bring this mixture to a gentle simmer over medium heat.
4. Add Herbs and Season:
Add the chopped fresh sage along with salt and black pepper to suit your taste. Let the sauce simmer gently for 3 to 5 minutes to let flavors meld and for the sauce to thicken slightly.
5. Cook the Gnocchi:
While the sauce is simmering, bring a separate pot of salted water to a boil. Cook the gnocchi according to the package instructions, usually until they float to the top. Drain them well.
6. Combine Everything:
Add the cooked gnocchi into the sauce in the skillet. Then stir back in the cooked sausage and the grated Parmesan cheese. Gently toss or mix everything so the gnocchi and sausage are evenly coated in the creamy sauce.
7. Finish and Garnish:
If you like, toss in a few whole sage leaves and thyme sprigs during the last minute for extra flavor. Remove the thyme before serving. Serve your dish hot with a sprinkle of extra Parmesan cheese and a few fresh sage leaves on top for that beautiful finishing touch.
Enjoy your creamy, cozy meal that’s full of rich sausage flavor and the sweet, comforting taste of butternut squash gnocchi!
Can I Use Frozen Gnocchi for This Recipe?
Absolutely! Just thaw frozen gnocchi completely before cooking. You can thaw them overnight in the fridge or quickly by placing the sealed package in cold water. Cook as usual once thawed.
How Can I Make This Dish Vegetarian?
Swap the sausage for sautéed mushrooms, plant-based sausage, or roasted vegetables like bell peppers and zucchini. The creamy butternut squash sauce still makes it hearty and satisfying.
Can I Prepare the Sauce Ahead of Time?
Yes! You can make the sauce up to 2 days ahead and refrigerate it. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of cream or broth if it’s too thick.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth and creamy.
