Creamy Butternut Squash Gnocchi and Sausage – Ever have one of those days where you just crave something warm, cozy, and ridiculously satisfying? This Creamy Butternut Squash Gnocchi and Sausage is that dish. Soft, pillowy gnocchi, savory sausage, and a velvety butternut squash sauce all come together in a bowl of pure comfort. The best part? It takes less than an hour, so you don’t have to wait all day to dig in.
The first time I made this, I was just winging it. I had some leftover butternut squash puree in the fridge and thought, “Why not throw it in with some gnocchi?” I had no idea it would turn out this good. The whole house smelled amazing—sweet, savory, and a little garlicky. My husband wandered in, took one whiff, and couldn’t wait to try it. By the time we sat down to eat, he was already asking if I could make it again next week. Even my kid, who’s usually picky, cleaned their plate. Safe to say, it’s now a regular on our table, especially on those nights when we need a little extra comfort.
What makes this Creamy Butternut Squash Gnocchi and Sausage truly special?
This isn’t just a dish—it’s a little bowl of happiness. You get the creamy, smooth butternut squash sauce that clings to every piece of gnocchi, and those bites of sausage that add just the right amount of savory goodness. Fresh sage and thyme give it that “made-from-scratch” taste without the hassle. It feels fancy, but it’s ridiculously easy to throw together. Perfect for when you want to impress without breaking a sweat.
What You Need To Make This Creamy Butternut Squash Gnocchi and Sausage Recipe?
Italian Sausage: This is where all that savory, slightly spicy flavor comes from. Go for a good quality one—mild or spicy, whatever you prefer. Just make sure to remove the casings so it crumbles nicely when you cook it. It’s what gives this dish that extra “oomph.”
Potato Gnocchi: Soft, pillowy, and oh-so-comforting. Gnocchi is like pasta, but fluffier. You can find it in the pasta aisle, and it cooks super fast. Perfect for when you need a quick dinner fix.
Heavy Cream: This is what makes the sauce so creamy and luxurious. It helps blend everything together and gives that silky texture. Don’t skimp on it—this is comfort food, after all!
Butternut Squash Puree: Sweet, smooth, and full of fall vibes. You can use store-bought or make your own if you’re feeling fancy. It adds a subtle sweetness that balances out the sausage perfectly.
Fresh Sage & Thyme: Fresh herbs make all the difference here. The sage adds a warm, earthy flavor, and the thyme is just slightly peppery. You can use dried if you must, but fresh really brings this dish to life.
Chicken Broth: A bit of broth thins out the sauce and helps cook the gnocchi. It also adds a bit of extra flavor without overpowering everything else.
Garlic: Because let’s be honest, what’s a good pasta dish without garlic? It’s that little bit of extra flavor that makes everything better.
Salt & Freshly Ground Black Pepper: Just a pinch of each to taste. Remember, the sausage is already salty, so taste before you add more. The black pepper gives it a little kick without being too overpowering.
Steps To Make Creamy Butternut Squash Gnocchi and Sausage:
Prep the Sausage: First things first, take the casings off the sausage and slice it up. You want it ready to cook.
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Cook the Sausage: Heat up a big skillet over medium heat, add a little olive oil, and toss in the sausage. Let it cook for around 4 minutes on one side until it’s nice and browned. Flip it over and give it another 2 minutes.
Add Gnocchi, Cream, and Broth: Once the sausage is browned, throw in the gnocchi, heavy cream, and chicken broth. Crank up the heat a bit until it starts to bubble, then turn it down to medium. Cover the skillet and let it cook for about 5 minutes. The gnocchi should be tender, and the sauce will start to come together.
Mix in the Butternut Squash and Garlic: Now, stir in the butternut squash puree and minced garlic. Bring it to a gentle boil, then let it simmer. Keep an eye on it—if you want a thicker sauce, just let it cook a little longer.
Add Fresh Herbs: Turn off the heat, and mix in half of the fresh sage and thyme. Season with salt and black pepper, but go easy—remember, the sausage already brings a bit of saltiness.
Finish and Serve: For that perfect finish, sprinkle the rest of the sage and thyme on top. Serve it up hot, and enjoy every bite. It’s even better with some crusty bread on the side!
Tip:
Here’s a little hack that’ll totally change this dish: roast your own butternut squash instead of grabbing a puree off the shelf. I know it sounds like a bit more effort, but hear me out—it’s so worth it. Just chop the squash into chunks, toss them with olive oil, salt, and pepper, then roast them at 400°F for 20-25 minutes. Roasting brings out this sweet, caramelized flavor that really makes the sauce sing. And those crispy, golden edges? They add a whole new level of texture that you won’t get from the store-bought stuff. It’s one of those little things that’ll have everyone asking, “What did you do to make this taste so good?”
Frequently Asked Questions:
Can I use a different type of sausage?
Absolutely! If you’re not a fan of Italian sausage, try using a mild or spicy sausage, or even a chicken sausage. Just make sure it’s got good flavor, as it’s the star of this dish.
Can I make this dish vegetarian?
Sure thing! You can swap out the sausage for a plant-based sausage or even mushrooms for a meaty texture. Use vegetable broth instead of chicken broth, and it’s a hearty, delicious vegetarian meal.
What if I don’t have fresh herbs?
No worries! You can use dried sage and thyme—just cut the amount by about half since dried herbs are more concentrated. It’ll still taste amazing, though fresh herbs really do add a nice touch if you have them on hand.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Butternut Squash Gnocchi and Sausage
Ingredients
- 12 ounces quality Italian sausage casings removed
- 1 tbsp premium olive oil
- 10 ounces potato gnocchi
- 1 c heavy cream
- 1/2 c chicken broth
- 1 c smooth butternut squash puree
- 3 cloves garlic finely minced
- 2 tbsp fresh sage finely chopped
- 2 tbsp fresh thyme
- Salt and freshly ground black pepper to taste
Instructions
- Start by taking the casings off the Italian sausage and slicing it up nice and even.
- Grab a large skillet, pour in a tablespoon of olive oil, and warm it over medium heat. Once the oil’s ready, toss in those sausage slices. Let them cook for about 4 minutes on one side until they’re beautifully browned, then flip and give them another 2 minutes to finish up.
- Next, add the uncooked potato gnocchi, heavy cream, and chicken broth to the skillet. Crank up the heat to bring everything to a boil, stirring so it’s all mixed together. Once it’s bubbling, lower the heat to medium, cover the skillet, and let the gnocchi cook for around 5 minutes.
- Now, stir in the butternut squash puree and minced garlic. Bring it back up to a boil for a moment, then reduce the heat to low-medium. Make sure everything is well combined and keep an eye on the sauce. If you want it a bit thicker, just let it simmer for a little longer.
- Take the skillet off the heat and gently mix in half of the fresh sage and thyme. Give it a taste and season with salt and black pepper, but remember the sausage is already a bit salty, so don’t overdo it.
- To finish, sprinkle the rest of the sage and thyme on top before serving. And there you have it—ready to impress!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
