Name: Creamy Butternut Squash Gnocchi With Savory Sausage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz Italian beef sausage, casings removed; 1 tablespoon olive oil; 10 oz potato gnocchi; 1 cup heavy cream; ½ cup chicken broth; 1 cup butternut squash puree; 3 cloves garlic, minced; 2 tablespoons fresh sage, chopped; 2 tablespoons fresh thyme; Salt and coarsely ground black pepper to taste

Creamy Butternut Squash Gnocchi With Sausage – doesn’t that just sound like a warm, comforting hug in a bowl? I’m thrilled to share a recipe today that I know will become a cherished staple in your kitchen. Imagine pillowy soft gnocchi, made even more tender and subtly sweet with the addition of roasted butternut squash, all swimming in a rich, velvety sauce. Then, we introduce savory, perfectly browned sausage, adding a delightful depth of flavor and hearty substance that transforms this dish from merely delicious to utterly unforgettable.

Gnocchi, with its humble origins in Italian peasant cuisine, has evolved into a beloved pasta alternative, celebrated for its unique texture and versatility. While traditional gnocchi often features potato, the incorporation of butternut squash brings a beautiful seasonal twist, infusing a gentle sweetness and vibrant color that makes this iteration truly special. When combined with the robust, aromatic notes of sausage, the contrasting elements create a symphony of flavors that is simply irresistible. People adore this dish not just for its incredible taste and luxurious texture – the soft gnocchi against the crumbly sausage, enveloped in a creamy sauce – but also for its ability to bring a gourmet feel to a weeknight meal without excessive effort. This Creamy Butternut Squash Gnocchi With Sausage offers an exquisite balance of savory and subtly sweet, making it the perfect autumn and winter indulgence, sure to impress everyone at your table.

Ingredients:

For the Butternut Squash Gnocchi:
- 1 medium butternut squash (about 2-2.5 lbs / 1-1.2 kg), peeled, seeded, and cut into 1-inch cubes (or halved for roasting)
- 1 large egg yolk
- 1/2 cup (120g) fresh ricotta cheese, drained if very watery
- 1/2 cup (50g) finely grated Parmesan cheese, plus more for serving
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt, plus more for the cooking water
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 to 2 cups (190-250g) all-purpose flour, plus more for dusting and kneading
- 1 tablespoon olive oil (for roasting squash)

For the Creamy Sausage Sauce:
- 1 tablespoon olive oil
- 1 lb (450g) mild or hot Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc), or chicken broth
- 1 cup (240ml) chicken broth, low sodium
- 1/2 cup (120ml) heavy cream
- 1/4 cup (25g) finely grated Parmesan cheese, plus more for garnish
- 1/4 cup fresh sage leaves, roughly chopped, plus whole leaves for garnish
- Salt and freshly ground black pepper to taste
- Red pepper flakes, a pinch (optional, for a little kick)

Part 1: Roasting the Butternut Squash

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). If you haven’t already, carefully halve the butternut squash lengthwise with a sturdy chef’s knife. Scoop out the seeds and stringy bits with a spoon. You can either peel it and cube it at this stage, or roast it in halves and scoop out the flesh later. For maximum flavor and ease, I often roast it in halves.
Roast the Squash: Drizzle a little olive oil (about 1 tablespoon) over the cut sides of the squash halves and sprinkle with a pinch of salt and pepper. Place the squash, cut-side down, on a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup a breeze. Roast for 35-45 minutes, or until the squash is very tender when pierced with a fork and slightly caramelized around the edges. The tenderness is crucial here for a smooth gnocchi dough.

Cool and Mash: Once tender, remove the squash from the oven and let it cool slightly until it’s comfortable to handle. Using a spoon, scoop out the cooked flesh into a large mixing bowl. Discard the skin. Mash the warm squash thoroughly with a fork, potato masher, or a ricer until it’s very smooth. We want about 1 1/2 to 2 cups of mashed squash. Let it cool completely to room temperature before proceeding. This step is important because hot squash will absorb too much flour, potentially leading to tough gnocchi.

Part 2: Preparing the Butternut Squash Gnocchi Dough

Combine Wet Ingredients: To the cooled mashed butternut squash, add the egg yolk, fresh ricotta cheese, 1/2 cup of finely grated Parmesan cheese, freshly grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together with a sturdy spoon or spatula until well combined. The mixture should be a beautiful, vibrant orange hue.

Incorporate Flour: Gradually add the all-purpose flour, starting with 1 1/2 cups, to the squash mixture. Mix gently with your hands or a spatula until a shaggy dough begins to form. Be careful not to overmix at this stage. The goal is to bring the ingredients together, not to develop the gluten excessively, which can make your gnocchi tough.
Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead the dough for just a minute or two, adding small amounts of additional flour (up to 1/2 cup more) as needed, until the dough is soft, pliable, and no longer overly sticky. The key here is a light touch. You want a dough that holds together but is still soft to the touch. It’s better to have a slightly softer dough that requires a bit more flour on your hands and work surface than a stiff, over-floured dough. A good test is to gently press it; it should spring back a little.

Part 3: Forming and Cooking the Gnocchi

Divide and Roll: Divide the dough into 6-8 equal portions. Take one portion and, on a lightly floured surface, roll it into a long rope, about 1/2 to 3/4 inch in diameter. Try to keep the thickness consistent along the entire rope for even cooking. If the dough feels too sticky, dust your hands and the surface lightly with more flour.
Cut the Gnocchi: Using a sharp knife or a bench scraper, cut the rope into 3/4-inch to 1-inch pieces. These are your gnocchi! You can leave them as is, or if you want to be fancy and create little ridges for the sauce to cling to, gently roll each piece over the tines of a fork or a gnocchi board. This step is purely aesthetic but does enhance the texture and sauce-holding capability. As you cut them, place the finished gnocchi on a lightly floured baking sheet or parchment paper, ensuring they don’t touch each other to prevent sticking. Repeat with the remaining dough.
Prepare for Cooking: Bring a large pot of heavily salted water to a rolling boil. It should taste like the ocean. Having plenty of salt in the water not only seasons the gnocchi from the inside out but also helps prevent them from sticking together.

Cook the Gnocchi: Gently drop the gnocchi into the boiling water in batches. Do not overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick or cook unevenly. Cook for 2-3 minutes, or until the gnocchi float to the surface. Once they float, let them cook for an additional 30 seconds to a minute to ensure they are cooked through. They will be beautifully pillowy and tender.
Remove from Water: Using a slotted spoon or a spider, carefully remove the cooked gnocchi from the boiling water. Transfer them directly into your prepared sauce (which we’ll make next!) or a large bowl with a tiny drizzle of olive oil to prevent sticking if you’re holding them for a moment.

Part 4: Preparing the Creamy Sausage Sauce

Brown the Sausage: While the gnocchi water is boiling or shortly before, heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is nicely browned and cooked through, about 5-7 minutes. Drain off any excess fat, leaving just a little in the pan for flavor.
Sauté Aromatics: Add the diced yellow onion to the skillet with the sausage. Cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. Then, add the minced garlic and chopped fresh sage leaves. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. The aroma at this stage is absolutely heavenly!
Deglaze the Pan: Pour in the dry white wine (or chicken broth if you prefer not to use wine). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These “fond” bits are packed with flavor and will significantly enhance your sauce. Let the wine simmer and reduce by about half, which should take 2-3 minutes.

Build the Creamy Sauce: Stir in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld and the liquid reduce slightly. Reduce the heat to low, then slowly pour in the heavy cream. Stir well to combine.
Season and Finish Sauce: Stir in 1/4 cup of grated Parmesan cheese. Continue to simmer on low for another 3-5 minutes, allowing the sauce to thicken slightly. Season the sauce generously with salt and freshly ground black pepper to taste. If you like a little heat, now is the time to add a pinch of red pepper flakes. Taste and adjust seasonings as needed. You want a well-balanced sauce that perfectly complements the rich butternut squash gnocchi.

Part 5: Combining and Serving Your Creamy Butternut Squash Gnocchi With Sausage

Toss and Combine: Once all the gnocchi are cooked, gently transfer them directly into the skillet with the creamy sausage sauce. Toss everything together carefully to ensure each delicate gnocchi is thoroughly coated in the rich, flavorful sauce. Let it warm through for another minute or so on low heat, allowing the gnocchi to absorb some of that delicious sauce.
Final Garnish and Serve: Divide the Creamy Butternut Squash Gnocchi With Sausage among serving plates. Garnish each portion generously with more freshly grated Parmesan cheese and a few extra fresh sage leaves. A little crack of fresh black pepper doesn’t hurt either.
Enjoy Immediately: This dish is best served hot, allowing you to fully appreciate the tender, pillowy gnocchi and the luscious, savory sauce. It’s a truly comforting and satisfying meal that perfectly balances the sweetness of the squash with the robust flavors of the Italian sausage and fragrant sage. Enjoy every delightful bite of your homemade creation!

Conclusion:

So, there you have it – my friends, my fellow food enthusiasts, my hope is that you’re now utterly convinced and excited to try one of my all-time favorite culinary creations. This isn’t just another dinner recipe; it’s a warm, inviting hug in a bowl, a truly unforgettable experience for your taste buds, and a dish that effortlessly marries comfort with sophistication. The magic truly lies in the harmonious blend of textures and flavors: the tender, pillowy gnocchi, the subtly sweet and earthy notes of the roasted butternut squash, the savory depth of the seasoned sausage, all enveloped in a luxurious, creamy sauce that clings to every morsel. It’s a meal that feels indulgent yet surprisingly balanced, perfect for a cozy night in, a celebratory family dinner, or even impressing guests without breaking a sweat in the kitchen. I truly believe that once you taste the exquisite balance of sweet, savory, and creamy in this Creamy Butternut Squash Gnocchi With Sausage, it will quickly earn a permanent spot in your rotation of beloved recipes.

While this dish is undeniably a star on its own, it also plays wonderfully with a few thoughtful companions. For serving suggestions, I highly recommend pairing it with a crisp, vibrant green salad, perhaps dressed simply with a lemon vinaigrette, to cut through the richness and add a refreshing counterpoint. A simple arugula salad with shaved Parmesan and a balsamic glaze would also be magnificent. Don’t forget some crusty artisan bread or a warm focaccia to sop up every last drop of that incredible sauce – trust me, you won’t want to waste a single drop! For beverages, a light-bodied white wine, such as a Pinot Grigio or a dry Sauvignon Blanc, would complement the flavors beautifully, or perhaps a crisp hard cider for a more casual approach. For a non-alcoholic option, a sparkling apple cider or a spritzer with fresh herbs like rosemary would be delightful.

One of the aspects I adore most about cooking is the freedom to personalize and adapt. This recipe is wonderfully versatile, allowing for numerous variations to suit your taste or what you have on hand. If you’re looking for a vegetarian option, simply omit the sausage and consider adding roasted mushrooms – cremini or shiitake would be fantastic – or even some hearty chickpeas for added protein. You could also swap out the sausage for a plant-based alternative or even some smoked tofu for a different textural element. Feel free to experiment with different greens; while spinach wilts beautifully into the sauce, kale or Swiss chard would also work, adding a slightly more robust texture and earthy flavor. A pinch of freshly grated nutmeg or a sprig of fresh sage added to the sauce can elevate the autumnal notes even further. For a spicier kick, a pinch of red pepper flakes stirred in at the end can provide a delightful warmth. And while Parmesan is classic, don’t hesitate to experiment with other cheeses – a little smoked provolone or a sharp Fontina could introduce intriguing new dimensions. You could also make the sauce ahead of time, refrigerating it for up to two days, and simply reheat it gently before tossing with freshly cooked gnocchi and sausage, making weeknight meals even easier. For a make-ahead strategy, you could also roast the butternut squash in advance, saving time on the day you plan to serve.

Truly, I cannot emphasize enough how much joy I’ve found in creating and sharing this dish. It’s truly a labor of love that delivers immense satisfaction with every single bite. The process of transforming simple, wholesome ingredients into something so incredibly delicious and comforting is one of the greatest pleasures of cooking, and I genuinely believe this recipe encapsulates that feeling perfectly. From the vibrant color of the butternut squash to the aroma that fills your kitchen as it simmers, it’s an experience for all the senses. So, please, gather your ingredients, set aside some time, and dive into the heartwarming world of this amazing gnocchi. I am so eager for you to try this recipe, make it your own, and experience the pure delight it brings. Once you’ve had a chance to whip up your own batch, I would absolutely love to hear about your experience! Did you make any exciting variations? What did your family and friends think? Please don’t hesitate to share your thoughts, photos, and any tips you discovered along the way in the comments below. Your feedback truly inspires me, and I can’t wait to see your wonderful creations. Happy cooking, and bon appétit!