Creamy Butternut Squash Gnocchi with Sausage

Few dishes bring comfort quite like a warm bowl of creamy butternut squash gnocchi with sausage. I stumbled upon this recipe on a chilly evening when I craved something that felt like a cozy hug on a plate. The sweetness from the roasted butternut squash pairs wonderfully with savory sausage, all tied together by a luscious creamy sauce. It’s a simple recipe, but every bite delivers layers of flavor.

I’ve made this dish numerous times, tweaking it just enough to get the texture of the gnocchi right without making it heavy. If you’re on the lookout for a crowd-pleaser that feels fancy but cooks up quickly, you’re in the right place. I’ll walk you through all the steps and share tips that help bring out the best in this recipe, including how to handle the gnocchi and sausage for perfect balance. Get ready to add this creamy butternut squash gnocchi with sausage to your fall or winter favorites!

Ingredients for Creamy Butternut Squash Gnocchi with Sausage

Getting the ingredients right is crucial for creamy butternut squash gnocchi with sausage, especially since some components need clear descriptions to avoid any guesswork. Prepare the following:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, plus more for pasta water
• 1/2 teaspoon black pepper
• 12 ounces Italian sausage, removed from casing (spicy or mild based on preference)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 pound store-bought gnocchi (or homemade, if preferred)
• Fresh sage leaves, about 8, roughly chopped (optional)
• Pinch of red pepper flakes (optional)
• Butter, 2 tablespoons

Make sure the butternut squash is evenly diced to 1-inch pieces for roasting. Use large cloves of garlic minced finely, and chop the onion into small pieces so they soften quickly during cooking. The sausage should be crumbled and cooked thoroughly before mixing with the sauce. Heavy cream and Parmesan add richness and the right consistency for the sauce, so don’t skip those or try low-fat versions if you want authentic flavor.

Creamy Butternut Squash Gnocchi with Sausage That Melts Hearts

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Creamy Butternut Squash Gnocchi with Sausage offers a rich comforting meal that warms both body and soulperfect for cozy dinners

• Author: emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Italian-inspired

Ingredients

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1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

2 tablespoons olive oil, divided

1 teaspoon salt, plus more for pasta water

1/2 teaspoon black pepper

12 ounces Italian sausage, removed from casing (spicy or mild based on preference)

1 small onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese, plus extra for serving

1 pound store-bought gnocchi (or homemade, if preferred)

Fresh sage leaves, about 8, roughly chopped (optional)

Pinch of red pepper flakes (optional)

2 tablespoons butter

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Instructions

Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until softened and caramelized on the edges, stirring once halfway through. Let cool slightly.

While the squash roasts, heat a large skillet over medium heat. Add the remaining 1 tablespoon olive oil and the crumbled sausage. Break the sausage apart with a spatula and cook until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside. In the same pan, add butter, chopped onion, and minced garlic. Cook until the onion becomes translucent and fragrant, about 3-4 minutes. If using, add red pepper flakes here.

Add the roasted butternut squash into the skillet with onion and garlic. Use a potato masher or fork to mash it slightly while stirring, creating a sauce base. Pour in the heavy cream and cook over medium heat, stirring often, until mixture thickens slightly, about 4-5 minutes. Stir in grated Parmesan cheese and season with additional salt and pepper to taste.

Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions, usually 2-3 minutes or until they float to the top. Use a slotted spoon to transfer gnocchi carefully into the sauce pan so you don’t lose any liquid. Stir gently to coat gnocchi evenly.

Return the cooked sausage to the pan and fold it into the gnocchi and sauce. Warm everything together for 2 minutes, allowing flavors to meld. Toss in chopped fresh sage leaves last to add an herbaceous note.

Dish out immediately. Top with extra Parmesan cheese and black pepper if desired. Serve with crusty bread to soak up any leftover sauce.

Notes

A cozy and comforting dish featuring roasted butternut squash gnocchi with savory Italian sausage, tossed in a luscious creamy sauce with Parmesan and fresh sage.

How to Prepare Creamy Butternut Squash Gnocchi with Sausage

This recipe breaks down neatly into easy steps that build flavor and texture along the way. Timing is key, especially roasting the squash properly and cooking the sausage so it’s juicy but not greasy. Follow these steps carefully for the best result:

1. Roast the butternut squash: Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until softened and caramelized on the edges, stirring once halfway through so they brown evenly. Let cool slightly.
2. Cook the sausage and aromatics: While the squash roasts, heat a large skillet over medium heat. Add the remaining 1 tablespoon olive oil and the crumbled sausage. Break the sausage apart with a spatula and cook until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside. In the same pan, add butter, chopped onion, and minced garlic. Cook until the onion becomes translucent and fragrant, about 3-4 minutes. If using, add red pepper flakes here for a gentle heat kick.
3. Make the creamy squash sauce: Add the roasted butternut squash into the skillet with onion and garlic. Use a potato masher or fork to mash it slightly while stirring, creating a sauce base. Pour in the heavy cream and cook over medium heat, stirring often, until the mixture thickens slightly, about 4-5 minutes. Stir in the grated Parmesan cheese and season with additional salt and pepper to taste.
4. Cook the gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions, usually 2-3 minutes or until they float to the top. Use a slotted spoon to transfer gnocchi into the sauce pan carefully so you don’t lose any liquid. Stir gently to coat gnocchi evenly with the creamy sauce.
5. Finish the dish: Return the cooked sausage to the pan and fold it into the gnocchi and sauce. Warm everything together for 2 minutes, allowing flavors to meld. Toss in chopped fresh sage leaves last to add an herbaceous note that cuts through the richness.
6. Serve: Dish out the creamy butternut squash gnocchi with sausage immediately. Top with extra Parmesan cheese if you like, and a little black pepper. A side of crusty bread is perfect to soak up any leftover sauce.

Keep in mind, the sauce thickens as it cools, so serve while warm. You can leave the sage out if you prefer a simpler flavor, but it really brightens the dish. Also, if your oven tends to run hot, start checking the squash at 20 minutes to prevent burning.

Tips for Perfect Creamy Butternut Squash Gnocchi with Sausage

Trust me, these tips make the difference between “just good” and truly delicious:

• Roast squash evenly: Don’t crowd the pan when roasting butternut squash. Give each piece room to caramelize; it adds depth.
• Choose your sausage wisely: I prefer Italian sausage for this recipe, but spicy or mild depends on what you like. If you’re avoiding pork, turkey sausage works fine too.
• Don’t overcook gnocchi: Once they float to the surface, they’re done. Overcooked gnocchi becomes mushy and loses its delicate bite.
• Adjust creaminess: If the sauce is too thick, splash in reserved pasta water or a bit more cream to loosen it up.
• Fresh ingredients matter: Fresh garlic and Parmesan cheese lift this dish, so avoid pre-minced garlic and powdered cheese to get the best flavor.

Ingredient Notes and Substitutions for Creamy Butternut Squash Gnocchi with Sausage

Here’s some insight on swapping ingredients or understanding why each part is important:

• Butternut squash: While you can use pre-cut squash for convenience, I find peeling and cubing fresh yields better texture and taste.
• Sausage: You can swap Italian pork sausage for chicken or turkey sausage if you want less fat, but the flavor won’t be as rich.
• Heavy cream: For a lighter version, you can try half-and-half, but the sauce may not be as creamy or thick.
• Gnocchi: Store-bought gnocchi works great for saving time. If you want homemade, be sure to get the dough right—it’s key to soft, pillowy gnocchi.
• Parmesan cheese: Use freshly grated for melting and best flavor. Pre-grated cheeses often contain anti-caking agents that reduce creaminess.
• Fresh sage: Optional but recommended for its warm, earthy note that contrasts the creamy sauce.

Storage and Reheating for Creamy Butternut Squash Gnocchi with Sausage

Leftovers are just as good the next day, with a few easy steps:

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently over low heat on the stove, adding a splash of milk or cream if the sauce thickened too much.
• Microwaving works if you stir every 30 seconds to heat evenly without drying out.
• Avoid freezing as gnocchi texture may change when thawed.

Nutritional Disclaimer

Nutritional values for this creamy butternut squash gnocchi with sausage vary based on ingredients, brands, and portion size. This post does not provide precise nutrition information. Please adjust according to the specific products you use if tracking intake.

Frequently Asked Questions about Creamy Butternut Squash Gnocchi with Sausage

Can I make the gnocchi from scratch for this recipe?

Absolutely! Homemade gnocchi is amazing here but takes more time and skill. Be sure to make them light and not too dense, or they’ll weigh down the creamy sauce. Store-bought gnocchi is a great shortcut without sacrificing much flavor.

What type of sausage works best in this dish?

Italian sausage is my top pick because it has a nice mix of spices and fat content, which adds flavor without overpowering the squash. You can go mild or spicy depending on your preference. Turkey or chicken sausage are lighter alternatives but less rich.

How do I prevent the sauce from splitting?

To keep the cream from breaking, cook the sauce on medium-low heat and avoid boiling it after adding cream and cheese. Stir frequently and remove from heat as soon as it thickens.

Can I prepare this recipe ahead of time?

You can roast the squash a day ahead and cook the sausage in advance. Assemble the sauce and cook the gnocchi just before serving for best texture and taste.

What can I serve with creamy butternut squash gnocchi with sausage?

A simple green salad or steamed veggies balance this hearty dish nicely. Crusty bread or garlic bread is another favorite for mopping up the leftover sauce.