Ever had one of those chilly autumn evenings when nothing but a bowl of something rich, creamy, and comforting will do? Let me introduce you to your new favorite fall dinner: Creamy Butternut Squash Gnocchi with Sausage. This dish combines the sweetness of seasonal butternut squash with pillowy gnocchi and savory sausage, all wrapped in a silky sauce that’ll have you scraping your plate clean.
It’s like a warm hug in food form, perfect for when the leaves start changing and sweater weather arrives.
Why This Recipe is Awesome
This Creamy Butternut Squash Gnocchi with Sausage isn’t just another pasta dish—it’s a celebration of fall flavors in perfect harmony. What makes it truly special is how the natural sweetness of butternut squash creates a velvety sauce that coats each piece of gnocchi without being heavy or overwhelming. The addition of sausage brings a savory, spiced element that balances the sweetness beautifully.
The beauty of this recipe lies in its versatility—it feels fancy enough for weekend dinner guests but is actually simple enough for a weeknight meal. Plus, it’s a clever way to incorporate seasonal vegetables into a dish that even veggie-skeptics will devour. As someone who’s tested countless gnocchi recipes, I can confidently say the texture contrast between the soft gnocchi, creamy sauce, and slightly crisp sausage creates an eating experience that’s truly memorable.
Equipment needed: Large skillet, pot for boiling, cutting board, sharp knife, wooden spoon, measuring cups
Creamy Butternut Squash Gnocchi with Sausage
Ingredients
- 1 pound store-bought potato gnocchi or homemade if you’re feeling ambitious
- 1 medium butternut squash about 2 cups when cubed
- 1 pound Italian sausage casings removed (sweet or hot, depending on preference)
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese plus more for serving
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1/4 teaspoon nutmeg freshly grated if possible
- Salt and freshly ground black pepper to taste
- Red pepper flakes optional, for heat
Instructions
- Prepare the butternut squash by peeling, removing seeds, and cutting into 1/2-inch cubes. This can be done up to 2 days ahead and stored in the refrigerator.
- Bring a large pot of salted water to a boil for the gnocchi. You’ll cook them later, but having the water ready will help time everything perfectly.
- Heat olive oil in a large skillet over medium heat, then add the sausage. Break it into small chunks with a wooden spoon and cook until browned and cooked through, about 7-8 minutes. Transfer to a plate, leaving the flavorful drippings in the pan.
- Add butter to the same skillet and once melted, add the diced onion. Cook for 3-4 minutes until softened and translucent, then add the garlic and cook for another 30 seconds until fragrant.
- Add the butternut squash cubes to the skillet along with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the squash begins to soften.
- Pour in the chicken broth and bring to a simmer. Cover partially and cook for 10-12 minutes until the squash is very tender and can be easily mashed with a fork.
- While the squash cooks, drop the gnocchi into the boiling water and cook according to package directions, usually just 2-3 minutes until they float to the surface. Drain and set aside.
- Using a potato masher or fork, gently mash about half of the butternut squash in the skillet, leaving some chunks for texture. This creates a naturally thickened sauce.
- Reduce heat to low and stir in the heavy cream, nutmeg, and sage. Simmer gently for 2-3 minutes until slightly thickened.
- Add the Parmesan cheese and stir until melted and incorporated into the sauce. Taste and adjust seasoning with salt and pepper.
- Return the cooked sausage to the skillet along with the drained gnocchi. Gently toss everything together until well-coated in the creamy butternut sauce.
- Serve immediately in warm bowls, topped with additional Parmesan cheese, fresh black pepper, and red pepper flakes if desired.
Notes
- For a time-saving hack, look for pre-cubed butternut squash in the produce section of your grocery store.
- The sauce will continue to thicken as it stands. If it becomes too thick, simply add a splash of chicken broth or cream to loosen it up.
- Make it ahead: Prepare the butternut squash sauce up to 2 days ahead, then reheat gently before adding freshly cooked gnocchi and sausage.
- If you’re serving vegetarians, you can easily omit the sausage and use vegetable broth instead of chicken broth.
- For extra flavor, try browning the butter before adding the onions—this adds a wonderful nutty note that complements the squash.
Calories & Nutritional Info
- Calories: Approximately 650 calories per serving
- Protein: 25g per serving
- Carbohydrates: 65g per serving
- Fat: 35g per serving
- Allergens: Contains dairy, wheat (in most gnocchi)
- Dietary notes: Can be adapted for gluten-free diets by using gluten-free gnocchi
Common Mistakes to Avoid
- Overcooking the gnocchi: They only need 2-3 minutes in boiling water. Overcooking results in mushy, disintegrating dumplings.
- Rushing the squash cooking process: Ensure your butternut squash is fully tender before mashing—undercooked squash won’t create a smooth sauce.
- Adding cold cream directly to the hot pan: This can cause the cream to curdle. Either warm it slightly first or reduce the heat before adding.
- Cooking the sauce on too high heat: Cream-based sauces should be simmered gently to prevent separation.
- Under-seasoning: The sweetness of butternut squash needs adequate salt to balance flavors. Taste and adjust before serving.
Alternatives & Substitutions
- Meat options: Ground turkey, chicken sausage, or plant-based sausage can replace Italian sausage.
- Dairy alternatives: For a lighter version, use half-and-half instead of heavy cream. For dairy-free, try full-fat coconut milk.
- Squash variations: Sweet potato or pumpkin puree works beautifully in place of butternut squash.
- Pasta substitutes: Regular pasta (like penne or orecchiette) or cauliflower gnocchi for a lower-carb option.
- Herb options: Rosemary or thyme can replace sage for a different flavor profile.
- Add-ins: Spinach, kale, or roasted mushrooms make excellent additions for extra vegetables.
FAQs
Can I make this dish ahead of time?
You can prepare the butternut squash sauce up to 2 days ahead and store it in the refrigerator. When ready to serve, gently reheat the sauce, then cook fresh gnocchi and combine. The fully assembled dish is best enjoyed immediately, as gnocchi tends to absorb sauce and become soft when stored.
How do I know when the gnocchi is cooked properly?
Perfectly cooked gnocchi will float to the surface of the boiling water after about 2-3 minutes. They should be tender but still have a slight chew. The biggest mistake is overcooking, which makes them mushy, so have a slotted spoon ready to remove them as soon as they float.
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash works well in this recipe and is a great time-saver. You’ll need about 2 cups of frozen cubed squash. No need to thaw first—just add a few extra minutes to the cooking time and continue as directed.
What can I serve with this dish to make it a complete meal?
This Creamy Butternut Squash Gnocchi with Sausage pairs beautifully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A side of roasted Brussels sprouts or broccoli also works well, or simply serve with garlic bread for soaking up extra sauce.
How spicy is this dish?
The spice level depends entirely on your choice of sausage and whether you add red pepper flakes. With sweet Italian sausage and no pepper flakes, it’s very mild and family-friendly. For heat lovers, choose hot Italian sausage and add a generous pinch of red pepper flakes when serving.
Final Thoughts
This Creamy Butternut Squash Gnocchi with Sausage epitomizes what comfort food should be—satisfying, flavor-packed, and somehow both familiar and exciting. Don’t be surprised if this becomes your signature fall dish that friends and family request year after year. The way the sweet butternut, savory sausage, and pillowy gnocchi come together is truly magical. Happy cooking!
