Introduction

Remember those chilly evenings when a warm, comforting meal just feels like a hug in a bowl? This Creamy Butternut Squash Gnocchi with Sausage recipe is exactly that! It’s the kind of dish that will fill your kitchen with the most incredible aromas and leave everyone at your table feeling utterly content. Best of all? It’s surprisingly simple and quick to whip up, making it perfect for those busy weeknights when you crave something special without all the fuss. Get ready to fall in love with this incredibly satisfying meal!

Why You’ll Love This Recipe

Fast: Dinner on the table in under 30 minutes!
Easy: Simple steps that anyone can follow, even if you’re new to cooking.
Giftable: Imagine bringing this over to a friend who just had a baby or is feeling under the weather – they’ll be so grateful!
Crowd-pleasing: Even picky eaters tend to adore the creamy sauce and savory sausage.

Ingredients

Here’s what you’ll need to make this magical dish. Don’t worry, it’s all pretty standard stuff you can find at your local grocery store!

12 oz sausage: I love using a good quality Italian sausage, but feel free to use your favorite kind – spicy, mild, or even a plant-based alternative.
1 cup butternut squash puree: You can buy this pre-made in a can (look for 100% pure pumpkin or butternut squash puree, no added spices!), or make your own by roasting and blending fresh butternut squash.
3 cloves garlic, minced: Garlic is the backbone of so many delicious dishes, and this is no exception!
2 tbsp fresh sage, chopped: Sage and butternut squash are a match made in heaven. Its earthy aroma is just divine.
2 tbsp fresh thyme, chopped: Thyme adds a lovely, subtle herbaceous note that complements the other flavors beautifully.
1/2 cup chicken broth: This helps to loosen up the sauce and add another layer of savory goodness.
10 oz potato gnocchi: These little potato dumplings are like clouds of comfort! You can find them in the refrigerated section of most grocery stores.
1 tbsp olive oil: Just a little bit to help sauté our aromatics.
1 cup heavy cream: This is what makes our sauce luxuriously creamy and rich.
Salt and coarsely ground black pepper to taste: The finishing touch to bring all the flavors together.

How to Make It

Let’s get cooking! This is where the magic happens. Grab your apron and let’s dive in.

Brown the sausage: First things first, let’s get that sausage cooking. Crumble it into a large skillet over medium heat. Cook it until it’s nice and browned all over, breaking it up with your spoon as it goes. Once it’s cooked through, use a slotted spoon to remove the sausage from the skillet and set it aside on a plate. Don’t wipe out the skillet just yet – we want to keep those flavorful bits!
Sauté the garlic: If your skillet looks a little dry, add the tablespoon of olive oil. Then, toss in your minced garlic. Let it cook for about 1 minute, stirring constantly, until it’s nice and fragrant. Be careful not to burn it – burnt garlic can make your dish taste bitter.
Build the sauce: Now, pour in your butternut squash puree, chicken broth, and heavy cream. Add in your chopped fresh sage and thyme. Give it all a good stir to combine everything. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring every now and then, until the sauce starts to thicken up nicely. It should be coating the back of your spoon.
Season it up: Taste the sauce and season it with salt and coarsely ground black pepper. This is your chance to make it perfect for your palate!
Cook the gnocchi: Add the gnocchi directly into the simmering sauce. They’ll sink to the bottom at first, but don’t worry! Cook them according to the package directions, which usually means they’ll float to the surface when they’re done. This usually takes just a few minutes.
Bring it all together: Once the gnocchi are floating and cooked through, return the browned sausage to the skillet. Stir everything gently to coat the gnocchi and sausage in that glorious, creamy sauce.
Serve and enjoy: Ladle this deliciousness into bowls and serve immediately. It’s best enjoyed hot and fresh!

Substitutions & Additions

The beauty of this recipe is how adaptable it is! Feel free to play around and make it your own.

Veggies: Want to sneak in some extra goodness? Sauté some chopped spinach or kale with the garlic, or add some roasted Brussels sprouts or mushrooms to the finished dish.
Spice it up: If you love a little heat, add a pinch of red pepper flakes to the sauce when you add the garlic.
Cheese, please! A sprinkle of grated Parmesan or Pecorino Romano cheese over the top before serving is never a bad idea.
Meatless option: Skip the sausage and add some sautéed mushrooms or plant-based sausage crumbles for a vegetarian or vegan version. Make sure to use vegetable broth if you go this route.

Tips for Success

A few little tricks can make this recipe even more foolproof!

Don’t overcrowd the pan: When browning the sausage, make sure you give it enough space so it browns nicely instead of steaming. If your skillet isn’t large enough, cook it in batches.
Fresh herbs make a difference: While dried herbs can work in a pinch, fresh sage and thyme really elevate this dish with their vibrant flavors.
Prep ahead: You can chop your garlic and herbs, and even brown your sausage a day in advance to save even more time on busy nights.
Don’t overcook the gnocchi: Gnocchi cook very quickly! Keep an eye on them so they don’t get mushy.

How to Store It

Leftovers are a wonderful thing! If you happen to have any (which I doubt!), store them in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much. While it’s fantastic reheated, this dish is truly best enjoyed fresh!

FAQs

Can I make this dish ahead of time?

While it’s best served fresh, you can prep some components ahead, like browning the sausage and chopping the herbs. The sauce and gnocchi are best cooked just before serving for the optimal texture.

What kind of sausage should I use?

Italian sausage (mild or spicy) is a classic choice that works beautifully. However, feel free to use ground pork, chicken, or even a plant-based sausage alternative to suit your taste or dietary needs.

Can I use dried herbs instead of fresh?

Yes, you can! If using dried herbs, use about 1/3 of the amount of fresh herbs. So, for 2 tablespoons of fresh sage, use about 2 teaspoons of dried sage. Add them to the sauce when you add the butternut squash puree and let them simmer to rehydrate.

Is butternut squash puree the same as pumpkin puree?

While often used interchangeably in recipes, pure pumpkin and butternut squash puree have slightly different flavors and textures. Pure pumpkin tends to be sweeter and smoother. Either will work well in this recipe, but butternut squash offers a slightly earthier, more nuanced flavor that pairs wonderfully with the sausage and herbs.

Creamy Butternut Squash Gnocchi with Sausage

A comforting and flavorful weeknight meal featuring creamy butternut squash sauce, savory sausage, and tender potato gnocchi, all ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Large skillet for browning sausage and sautéing aromatics
Slotted spoon for removing sausage from skillet
Saucepan optional, if gnocchi are cooked separately

Ingredients

Main ingredients

12 oz sausage Italian sausage recommended, but any kind works
1 cup butternut squash puree canned or homemade
3 cloves garlic minced
2 tbsp fresh sage chopped
2 tbsp fresh thyme chopped
0.5 cup chicken broth or vegetable broth
10 oz potato gnocchi refrigerated
1 tbsp olive oil optional, if skillet is dry
1 cup heavy cream
salt to taste
coarsely ground black pepper to taste

Instructions

Crumble sausage into a large skillet over medium heat and cook until browned. Remove sausage with a slotted spoon and set aside.
If skillet is dry, add olive oil. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
Pour in butternut squash puree, chicken broth, and heavy cream. Add chopped sage and thyme. Stir to combine, bring to a simmer, and cook for 5 minutes until the sauce thickens.
Season the sauce with salt and pepper to taste.
Add the gnocchi to the simmering sauce. Cook according to package directions, usually until they float to the surface.
Return the browned sausage to the skillet and stir gently to coat the gnocchi and sausage in the sauce.
Serve immediately.

Notes

This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and gently reheated on the stovetop.