Creamy Butternut Squash Gnocchi with Sausage Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
