Creamy Butternut Squash Gnocchi with Sausage Recipe

Introduction

This creamy butternut squash gnocchi with sausage is a comforting dish that perfectly balances sweet and savory flavors. The tender gnocchi soaks up a luscious, silky sauce, making it a cozy meal ideal for weeknights or entertaining friends.

Ingredients

• 1 lb potato gnocchi
• 1 lb Italian sausage (mild or spicy), casings removed
• 3 cups butternut squash, peeled and diced into ½-inch cubes
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp fresh sage, chopped (plus more for garnish)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup chicken broth
• 1 cup heavy cream (thick cream)
• ½ cup freshly grated parmesan cheese

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a pot. Add the sausage, crumbling it with a spoon, and cook for 6–7 minutes until browned. Remove the sausage to a plate.
2. Step 2: Add the remaining 1 tablespoon of olive oil to the same pot. Stir in the diced onion, minced garlic, and chopped sage. Cook until the onion is translucent and the garlic is lightly golden.
3. Step 3: Add the diced butternut squash along with salt and pepper. Stir and cook for about 5 minutes until the squash starts to soften.
4. Step 4: Pour in the chicken broth. Cover the pot and simmer for 10 minutes until the squash is tender.
5. Step 5: Blend the squash mixture until smooth, then return it to the pot. Stir in the heavy cream until the sauce becomes silky.
6. Step 6: Bring a pot of salted water to a boil. Add the gnocchi and cook for 2–3 minutes until they float. Drain, reserving half a cup of the pasta water.
7. Step 7: Add the cooked gnocchi and sausage to the squash sauce. Stir in the parmesan cheese until it melts and becomes creamy.
8. Step 8: Serve the dish garnished with extra sage and parmesan cheese. Enjoy!

Tips & Variations

• Avoid overcooking gnocchi—they are ready once they float to the surface.
• Add parmesan cheese at the end to prevent clumping.
• Season the squash well with salt to balance its natural sweetness.
• Swap gnocchi for rigatoni or penne pasta if you prefer.
• Use chicken or turkey sausage for a lighter option.
• Try coconut cream for a dairy-free variation, though the sauce will be less rich.
• Add spinach or kale for extra greens and nutrition.

Storage

Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to maintain the sauce’s creaminess. This dish is not suitable for freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen squash?

Yes, you can use frozen butternut squash. Just be sure to thaw and drain it well before cooking.

Do I need to peel the squash?

Yes, the skin of butternut squash is too tough and should be peeled before dicing.

Creamy Butternut Squash Gnocchi with Sausage Recipe

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Creamy Butternut Squash Gnocchi with Sausage is a comforting, one-pot dish that perfectly balances the natural sweetness of caramelized butternut squash with savory Italian sausage and pillowy gnocchi, all coated in a luscious, silky cream sauce infused with sage and Parmesan. Ideal for weeknight dinners or casual gatherings, this recipe combines easy cooking with rich flavors in under 40 minutes.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

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Protein and Dairy

• 1 lb Italian sausage (mild or spicy), casings removed
• 1 cup heavy cream (thick cream)
• ½ cup freshly grated Parmesan cheese

Vegetables and Aromatics

• 3 cups butternut squash, peeled and diced into ½-inch cubes
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp fresh sage, chopped (plus more for garnish)

Pantry Items

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 1 cup chicken broth
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Brown the Sausage: Heat 1 tablespoon of olive oil in a pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 6 to 7 minutes until browned and cooked through. Remove the sausage from the pot and set aside on a plate.
2. Sauté the Veggies: Add the remaining 1 tablespoon of olive oil to the same pot. Stir in the finely diced onion, minced garlic, and chopped sage. Cook until the onion is translucent and the garlic turns lightly golden, about 3 to 4 minutes.
3. Cook the Squash: Add the diced butternut squash to the pot along with ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine and cook for about 5 minutes until the squash begins to soften and caramelize slightly.
4. Add Broth and Simmer: Pour in 1 cup of chicken broth, cover the pot, and let it simmer for 10 minutes or until the squash is tender.
5. Blend with Cream: Using an immersion blender or regular blender, puree the squash mixture until smooth and creamy. Return the blended sauce to the pot, then stir in 1 cup of heavy cream until fully incorporated and silky.
6. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook for 2 to 3 minutes until they float to the surface. Drain the gnocchi, reserving ½ cup of the pasta cooking water.
7. Combine Everything: Add the cooked gnocchi and browned sausage back into the pot with the butternut squash cream sauce. Stir in the ½ cup of freshly grated Parmesan cheese until it melts and creates a creamy coating. Use reserved pasta water to loosen sauce if needed.
8. Serve: Spoon the creamy gnocchi and sausage into bowls. Garnish with additional fresh sage leaves and Parmesan cheese. Serve immediately and enjoy a warm, flavorful meal.

Notes

• Do not overcook gnocchi; they are done once they float to the surface, usually within 2-3 minutes.
• Add Parmesan cheese at the end to avoid it clumping or becoming grainy.
• Season the butternut squash well with salt to balance its natural sweetness.
• Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth or cream.
• Not recommended for freezing as the cream sauce can separate.
• Frozen butternut squash can be used if thawed and drained properly.
• For a vegetarian version, omit sausage and add mushrooms or beans for protein.

Keywords: butternut squash, gnocchi, Italian sausage, creamy sauce, one-pot meal, comfort food, weeknight dinner