Creamy Butternut Squash Gnocchi with Sausage
This autumn-inspired Creamy Butternut Squash Gnocchi with Sausage combines pillowy potato dumplings with a silky butternut sauce and savory Italian sausage for a cozy meal that perfectly balances sweet and savory flavors in every bite.
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.