This Creamy Butternut Squash Gnocchi with Sausage is a cozy, comforting dish that blends soft, pillowy gnocchi with a rich, velvety sauce made from sweet butternut squash. The sausage adds just the right amount of savory flavor and a little bit of spice, making every bite a perfect balance of tastes and textures.
I love making this dish on chilly evenings when I want something that feels like a warm hug on a plate. The gnocchi practically melt in your mouth, and the creaminess of the squash sauce makes it feel extra special without being complicated to prepare. Plus, the sausage gives it that hearty kick that keeps everyone asking for seconds.
My favorite way to enjoy this meal is with a simple green salad on the side and a sprinkle of parmesan cheese over the top. It’s easy to throw together but feels like a restaurant-quality dinner. If you’re looking for a recipe that can turn leftovers into a quick lunch, this one’s a winner because it tastes just as good reheated the next day!
Key Ingredients & Substitutions
Butternut Squash: This is the base of your creamy sauce. Roasting brings out its natural sweetness. If you can’t find fresh squash, canned pumpkin or sweet potato puree works well too.
Gnocchi: Store-bought gnocchi saves time, but homemade is great if you want to try making it yourself. Potato or ricotta gnocchi both work for this recipe.
Italian Sausage: Adds a nice savory and spicy kick. Use pork, chicken, or turkey sausage based on your preference. For a vegetarian version, you can swap in sautéed mushrooms or plant-based sausage.
Fresh Herbs (Sage & Thyme): Sage gives a wonderful earthiness, and thyme adds brightness. If you don’t have fresh herbs, dried versions can be used, but use half the amount.
Parmesan Cheese: Essential for layering flavor and creaminess. Pecorino Romano or Asiago can be great alternatives if you want a sharper taste.
How Do You Make the Butternut Squash Sauce Smooth and Creamy?
The key to the sauce is roasting the squash until it’s tender and lightly caramelized, which brings out sweetness and flavor. Then, blending it with cream and broth makes it silky.
- Roast cubes in 400°F oven with a little olive oil until soft (25-30 minutes).
- Blend roasted squash with cream and broth until very smooth.
- Season the puree well with salt and pepper to bring out the flavors.
- Adding Parmesan at the end also helps thicken and enrich the sauce.
If you want it thinner, add a little more broth or cream. For extra richness, a splash of butter stirred in after blending works wonders. This creamy sauce clings perfectly to gnocchi, making every bite delightful!
Equipment You’ll Need
- Baking sheet – I use it to roast the squash evenly and get that nice caramelization.
- Food processor or blender – makes the squash into a smooth, creamy puree to mix into the sauce.
- Large skillet – perfect for cooking the sausage, aromatics, and combining everything together.
- Pot – for boiling the gnocchi until they float; quick and easy.
- Slotted spoon – helps transfer the gnocchi from boiling water to the skillet without losing any.
Flavor Variations & Add-Ins
- Swap sausage for sautéed mushrooms or chickpeas for a vegetarian version that’s just as hearty.
- Add a splash of white wine or balsamic vinegar after cooking the sausage for a touch of tang.
- Sprinkle red pepper flakes into the sauce for some heat or mix in chopped fresh herbs like parsley or basil for extra freshness.
- Use different cheeses like Pecorino Romano or Asiago to change the flavor profile of the sauce.
Creamy Butternut Squash Gnocchi With Sausage
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 16 oz) store-bought or homemade gnocchi
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/2 pound Italian sausage (sweet or spicy, casings removed if using links)
- 2-3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 4-5 fresh sage leaves
- Optional: pinch of red pepper flakes for heat
How Much Time Will You Need?
This recipe takes about 35-40 minutes total. You’ll spend roughly 25-30 minutes roasting the butternut squash and about 10 minutes preparing the sausage, gnocchi, and sauce. It’s quick enough for weeknight cooking but makes a special, comforting meal.
Step-by-Step Instructions:
1. Prepare the Butternut Squash Puree:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized. Let the squash cool a little, then transfer it to a blender or food processor. Add heavy cream and broth, and blend until smooth and creamy. Season with salt and pepper to taste. Set aside.
2. Cook the Sausage:
While your squash roasts, heat the remaining olive oil in a large skillet over medium-high heat. Add the sausage (remove casings if needed) and break it into bite-sized pieces. Cook until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and leave the flavorful drippings behind.
3. Sauté Aromatics and Herbs:
Turn the heat to medium. In the same skillet with the sausage drippings, add garlic, sage leaves, and thyme. Cook for 1-2 minutes until fragrant. If you like a little kick, add a pinch of red pepper flakes now.
4. Cook the Gnocchi:
Boil a pot of salted water and cook the gnocchi as the package says—usually just a couple minutes until they float to the top. Use a slotted spoon to lift the gnocchi directly into the skillet with the garlic and herbs.
5. Combine and Finish the Sauce:
Add the creamy butternut squash puree to the skillet with gnocchi and herbs. Gently toss to coat everything well. Return the cooked sausage to the skillet. Stir in the Parmesan cheese until melted and everything is heated through. Taste and adjust seasoning with salt and pepper if needed.
6. Serve and Enjoy:
Remove from heat and garnish with fresh thyme leaves and a sprinkle of Parmesan. Serve immediately while warm and creamy for the best flavor and texture.
Can I Use Frozen Gnocchi for This Recipe?
Yes! Just cook the frozen gnocchi a bit longer until they float to the top—usually an extra minute or two. No need to thaw beforehand. Handle gently when adding to the skillet to avoid breaking them.
How Can I Make This Dish Vegetarian?
Swap the sausage for sautéed mushrooms, roasted chickpeas, or a plant-based sausage alternative. The rich butternut squash sauce pairs wonderfully with these options and keeps the dish hearty.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce and keep it creamy.
Can I Prepare the Butternut Squash Puree Ahead of Time?
Absolutely! Roast and blend the squash in advance, then refrigerate for up to 2 days. Before serving, gently reheat it on the stove and add cream or broth if needed to revive the sauce’s creaminess.
