Name: Butternut Squash & Sausage Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 small butternut squash (about 2 lbs), roasted or 1 lb peeled squash, diced; 12 oz Italian sausage (casings removed); 1 diced shallot; 2 cloves minced garlic; 1 cup mashed or cubed squash; 1/2 cup heavy cream; 2 Tbsp butter; 1/3 cup grated Parmesan; 1 tsp fresh thyme; 1 lb store-bought potato gnocchi; Torn sage leaves, for garnish; Lemon zest, for garnish; Salt and pepper, to taste; Olive oil, for drizzling

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I love the warm, cozy mix of roasted squash and savory sausage in a single skillet meal. This Butternut Squash & Sausage Gnocchi balances sweet roasted squash, crisped Italian sausage, and pillowy gnocchi in a creamy, herby sauce that comes together in about 30 minutes. I’ve made this several times for weeknights and dinner guests and will share the little tricks that make it reliably delicious.

Why Make This Recipe

It’s fast: you can roast squash and finish the pan on the stovetop in under an hour total.
Big flavors: sweet squash and seasoned sausage create a comforting sweet-and-salty contrast.
One-skillet friendly: minimal cleanup when you finish the gnocchi and sauce in one pan.
Versatile for seasons: swap herbs for sage in fall or thyme in spring for different notes — I love it with plenty of fresh sage for depth.
If you enjoy other comforting squash dishes, this pairs well with a lighter side like the butternut squash lasagna I often serve alongside my lasagna recipe.

Recipe Overview

Prep time: 15 minutes (plus 25–30 minutes if roasting squash from raw)
Cook time: 15–20 minutes stovetop (or 30–40 minutes if you roast whole squash first)
Total time: 30–50 minutes depending on roasting method
Servings: 4 generous servings
Difficulty: Easy–Medium — basic sauté and simmer skills required
Method: Roast or sauté butternut squash, brown Italian sausage, cook/finish potato gnocchi in a creamy herb sauce in a heavy skillet.

My Experience Making This Recipe

I tested this recipe several times, once using roasted squash and once using mashed leftover squash; both worked well. The main discovery was that browning the gnocchi briefly in butter adds a great texture contrast to the soft squash and creamy sauce.

How to Make Butternut Squash & Sausage Gnocchi

Start by preparing the squash: either roast 1 small butternut squash (about 2 lbs) at 400°F for 25–35 minutes until fork-tender, then scoop and mash the flesh, or dice 1 lb peeled squash into 1/2-inch cubes and sauté until golden. Brown 12 oz Italian sausage (casings removed) in a 10–12 inch heavy skillet over medium-high heat until nicely caramelized, about 6–8 minutes. Add a diced shallot and 2 cloves minced garlic and cook 1–2 minutes. Stir in 1 cup mashed or cubed squash, 1/2 cup heavy cream, 2 Tbsp butter, 1/3 cup grated Parmesan, and 1 tsp fresh thyme; simmer to meld flavors. Cook 1 lb store-bought potato gnocchi either by boiling until they float (2–3 minutes) or pan-sear in a bit of oil until golden, then add to the sauce and toss until coated and heated through. Finish with torn sage leaves, lemon zest, salt and pepper to taste, and a drizzle of olive oil.

Expert Tips for Success

Roast squash at 400°F on a rimmed sheet pan lined with parchment for even browning; toss with 1 Tbsp olive oil and a pinch of salt.
Brown the sausage over medium-high heat and don’t stir constantly; letting it sit creates Maillard flavor that lifts the whole dish.
If using fresh gnocchi, gently boil in salted water until they float, then finish in the sauce to avoid overcooking. For extra texture, pan-sear boiled gnocchi in 1 Tbsp butter to get a light crust.
Use a heavy skillet (cast iron or stainless steel) for even heat and good browning; a 10–12 inch skillet handles these volumes well.
Taste and adjust acidity at the end with a small squeeze of lemon or 1–2 tsp apple cider vinegar to brighten the richness.

How to Serve Butternut Squash & Sausage Gnocchi

Serve with extra grated Parmesan and a few whole sage leaves fried in butter on top for a restaurant-style finish.
Pair with a simple green salad dressed with lemon vinaigrette to cut through the creaminess.
For a heartier dinner, add roasted Brussels sprouts or try alongside my mushroom tart as a cozy side for guests recipe pairing.
Present in a shallow bowl, swirl the gnocchi to show off browned bits and scatter herbs for color.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container for up to 3 days; cool to room temperature before sealing.
To reheat on the stovetop, add 1–2 Tbsp water or cream and warm over medium-low, stirring gently to prevent the gnocchi from breaking.
Freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating. Reheat from frozen in a covered skillet over low heat, adding a splash of broth to loosen the sauce.

Recipe Variations

Gluten-free: use certified gluten-free potato gnocchi and check sausage for fillers; cook the same way.
Dairy-free: swap heavy cream for full-fat coconut milk or cashew cream and use nutritional yeast instead of Parmesan.
Vegetarian: replace sausage with crumbled, seasoned tempeh or roasted chickpeas and boost savory depth with mushrooms and a splash of soy sauce — an approach I used when I ran out of sausage with great results and it paired well with creamy mashed squash like in this recipe for inspiration.
Herb-forward: increase fresh sage and add 1 tsp chopped rosemary for a piney note, especially nice in winter months.

Nutritional Highlights

Butternut squash provides vitamin A (beta-carotene), fiber, and potassium.
Using turkey or chicken sausage reduces saturated fat if desired, and the dish offers a balanced mix of protein, carbs, and fat.
Allergen note: contains dairy (cream, Parmesan) and gluten if using standard gnocchi; adapt as noted above for dairy-free or gluten-free diets. Aim for 1.5–2 cups per serving for a standard adult portion.

Troubleshooting Common Issues

Sauce too thin: simmer uncovered for a few minutes to reduce, or stir in 1–2 tsp cornstarch mixed with cold water to thicken gently.
Gnocchi falling apart: avoid overcooking; boil only until they float and finish in the sauce over low heat. Pan-searing after boiling helps them hold shape.
Squash too watery: roast on high heat until caramelized; excess moisture often comes from steaming rather than roasting.

Frequently Asked Questions

Q: Can I use frozen gnocchi?
A: Yes — add frozen gnocchi directly to a simmering sauce and cook 3–5 minutes until heated through, or boil briefly according to package directions and finish in the pan. Watch timing to avoid turning them mushy.

Q: How can I make this less rich but still flavorful?
A: Substitute half-and-half for heavy cream or use a splash of broth with a small knob of butter for finish. Increase herbs, lemon zest, and a tablespoon of white wine to boost flavor without extra fat.

Q: Is it better to roast the squash or sauté cubes?
A: Roasting concentrates sweetness and adds nuttiness from caramelization; sautéing is quicker and works well when time is short. For best texture and flavor, roast at 400°F until golden.

Q: Can I prepare parts ahead for entertaining?
A: Yes — roast squash and brown sausage up to 2 days ahead and store separately. Reheat both and combine with fresh gnocchi in the skillet 15 minutes before serving for a nearly fresh-made meal.

Conclusion

If you want a dependable, cozy weeknight dinner or an impressive but easy dish for guests, this Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage recipe offers a perfect balance of sweet, savory, and herby notes with straightforward technique and big flavor.

Butternut Squash & Sausage Gnocchi