This Creamy Butternut Squash Gnocchi with Sausage is a cozy, comforting dish that combines pillowy soft gnocchi, sweet and nutty butternut squash, and hearty sausage all wrapped up in a luscious cream sauce. The gnocchi melts in your mouth while the squash adds a lovely smooth texture and a hint of natural sweetness. The sausage brings a nice savory balance that makes every bite satisfying.
I love making this dish when I want something warm and filling but a little fancy-feeling without too much effort. The creamy sauce is easy to whip up, and everything comes together in one pan, which means less mess and more time enjoying the meal. I usually use mild sausage, but sometimes spicy works perfectly if you want a bit of a kick. Plus, the colors are gorgeous—the orange from the squash brightens the plate and makes it feel just right for fall or any cozy night.
My favorite way to serve this is with a generous sprinkle of Parmesan cheese on top and a handful of fresh sage if I have it on hand. I think it pairs well with a simple green salad or some steamed veggies to balance out the richness. This recipe always feels like a little treat, and it’s one I turn to when I want to impress without spending hours in the kitchen.
Key Ingredients & Substitutions
Gnocchi: Using fresh gnocchi gives a soft, pillowy texture that’s perfect here. If you can’t find fresh, store-bought frozen gnocchi works well too. Just be sure to cook it properly until it floats.
Butternut Squash: Roasting butternut squash adds sweetness and depth. If you don’t have fresh squash, canned pumpkin or sweet potato puree can be a good swap, but reduce extra seasoning since canned is often salted.
Sausage: Mild Italian sausage balances the richness of the cream and squash. For a spicier note, try hot sausage or add red pepper flakes. For a vegetarian version, use plant-based sausage or sauté mushrooms for a meaty texture.
Herbs: Fresh sage and thyme bring warmth and earthiness. If fresh isn’t available, dried herbs work but use half the amount to avoid overpowering the dish.
How Do You Get a Smooth and Creamy Butternut Squash Sauce?
The key to a luscious sauce is roasting, blending, and combining the squash properly.
- Roast the squash: This caramelizes the sugars and softens it, giving a sweeter, richer flavor.
- Blend well: Puree the roasted squash until very smooth. If it feels too thick, add broth a little at a time to loosen it without losing creaminess.
- Incorporate gradually: Add the puree to warm broth and cream in the pan, stirring to fully combine. This helps create a smooth sauce that coats the gnocchi nicely.
- Season carefully: Taste as you go since squash adds sweetness you may need to balance with salt, pepper, or herbs.
Taking your time with each step makes all the difference in achieving a rich, velvety sauce that clings beautifully to the gnocchi and sausage.
Equipment You’ll Need
- Baking sheet – I use this to evenly roast the squash for a sweet, tender result.
- Food processor or blender – makes blending the roasted squash easy and smooth.
- Large skillet – perfect for cooking the sausage and making the creamy sauce all in one pan.
- Pot for boiling gnocchi – simple and quick way to cook these until they float.
- Wooden spoon or spatula – helps gently toss everything together without breaking the gnocchi.
Flavor Variations & Add-Ins
- Switch sausage for cooked chicken or turkey for a leaner protein option.
- Add a pinch of red pepper flakes or cayenne for some heat if you like spicy food.
- Sprinkle fresh parsley, basil, or chives on top for a fresh herbal touch.
- Replace Parmesan with crumbled feta or goat cheese for a slightly tangy finish.
Creamy Butternut Squash Gnocchi With Sausage
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) fresh or store-bought gnocchi
- 1 lb (450g) Italian sausage (mild or spicy), casings removed and crumbled
- 2 cups butternut squash, peeled and cubed
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup chicken or vegetable broth
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp fresh sage leaves, chopped (plus some whole leaves for garnish)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25-30 minutes to roast the squash, and another 15 minutes to cook and assemble everything. Total time: around 45-50 minutes.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, some salt, and pepper. Spread it out on a baking sheet. Roast for 25-30 minutes until the squash is tender and lightly caramelized. Remove from the oven and let it cool just a bit.
2. Make the Butternut Squash Puree:
Transfer the roasted squash to a blender or food processor. Blend until smooth, adding a splash of chicken or vegetable broth if it’s too thick. Set this creamy puree aside.
3. Cook the Sausage:
Heat olive oil and butter in a large skillet over medium heat. Add the crumbled sausage and cook, stirring often, until it’s browned and cooked through, about 6 to 8 minutes. Remove the sausage from the skillet and set aside.
4. Sauté Onion and Herbs:
In the same skillet, add the chopped onion and cook until it’s soft and translucent, about 4 minutes. Add the minced garlic, chopped sage, and thyme, and cook for another minute until fragrant.
5. Create the Sauce:
Pour in the chicken or vegetable broth and let it simmer for 2 minutes to reduce slightly. Stir in the butternut squash puree and heavy cream, mixing well until heated through. Season with salt and pepper to your liking.
6. Cook the Gnocchi:
While the sauce is simmering, cook the gnocchi according to package instructions or until they float to the top of boiling water. Drain well.
7. Combine Everything:
Add the cooked gnocchi and sausage back into the skillet with the sauce. Gently toss everything to coat the gnocchi evenly with the creamy butternut squash sauce.
8. Finish and Serve:
Stir in grated Parmesan cheese until melted into the sauce. Remove from heat. Serve hot, garnished with whole sage leaves and an extra sprinkle of Parmesan cheese if you like.
Enjoy your warm and creamy butternut squash gnocchi with flavorful sausage—a perfect cozy meal!
Can I Use Frozen Gnocchi for This Recipe?
Yes! Just cook the frozen gnocchi according to package instructions, usually boiling until they float. No need to thaw beforehand. Then add them directly to the sauce as described.
How Can I Make This Dish Vegetarian?
Simply skip the sausage and add sautéed mushrooms, spinach, or your favorite plant-based sausage alternative. You can also add extra herbs or a pinch of smoked paprika for added depth.
Can I Prepare the Butternut Squash Puree Ahead of Time?
Absolutely! Roast and blend the butternut squash up to 2 days in advance. Store it covered in the refrigerator and add it when making the sauce for a quick cook.
How Should I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid breaking up the gnocchi, stirring occasionally until warmed through.
