This Creamy Butternut Squash Gnocchi with Sausage is a wonderful blend of soft, pillowy gnocchi tossed in a rich, creamy sauce made from sweet butternut squash. The savory sausage adds a perfect touch of spice and heartiness, making this dish feel like a warm hug on a plate. It’s a great way to enjoy fall flavors with a comforting twist.
I especially love making this dish when I want something satisfying but not too heavy. The gnocchi soaks up the creamy butternut squash sauce, and the sausage adds just the right amount of flavor and texture. I usually use mild sausage, but spicy works great too if you want a little extra kick. It’s one of those meals that feels fancy but comes together pretty easily.
My favorite way to serve this is with a simple green salad on the side and maybe some crusty bread to help scoop up every last bit of sauce. It’s a great dish to share with family or friends on a chilly evening, and leftovers taste just as good the next day. I always look forward to making this when the weather starts cooling down—it just hits the spot!
Key Ingredients & Substitutions
Butternut Squash Gnocchi: This is the star of the dish, giving that soft texture and sweet flavor. If you can’t find butternut squash gnocchi, plain potato gnocchi works well too.
Italian Sausage: Choose mild or spicy depending on your taste. For a vegetarian version, try spicy plant-based sausage or sautéed mushrooms for a meaty texture.
Butternut Squash Puree: Roasting the squash first adds depth. You can replace it with canned pumpkin or sweet potato puree if fresh squash isn’t available.
Fresh Sage and Thyme: These herbs add an earthy, aromatic note. If you don’t have fresh herbs, dried versions work but add less – about half.
Parmesan Cheese: Parmesan gives a salty, nutty flavor. Substitute with Pecorino Romano or omit for dairy-free, then add a pinch of nutritional yeast for cheesy taste.
How Do You Make the Creamy Butternut Squash Sauce Rich and Smooth?
The sauce is the heart of this dish. Here’s how to get it just right:
- Start by roasting the squash to bring out its natural sweetness and get a smooth puree.
- Simmer the puree with heavy cream over low heat—this helps thicken the sauce without curdling.
- Add the Parmesan cheese gradually, stirring well so it melts smoothly into the sauce.
- Season well with fresh herbs, salt, and pepper for balanced flavor.
- If the sauce feels too thick, add a little pasta water or broth to loosen it.
Taking these steps keeps the sauce creamy and luscious, perfectly coating the gnocchi and sausage.
Equipment You’ll Need
- Large skillet – I use this to cook the sausage and make the sauce; it’s big enough to toss everything together easily.
- Oven and baking sheet – perfect for roasting the butternut squash until tender and flavorful.
- Blender or food processor – helps you make a smooth, creamy butternut squash puree for the sauce.
- Large pot – for boiling the gnocchi until they float, making them ready to mix into the sauce.
- Slotted spoon – makes transferring the cooked gnocchi to the skillet easy without breaking them.
- Grater – for fresh Parmesan cheese, and optional for zesting herbs or garlic.
Flavor Variations & Add-Ins
- Use spicy sausage or add crushed red pepper flakes for a heat boost. Great if you like a little kick!
- Stir in sautéed mushrooms or kale for extra vegetables and texture.
- Sprinkle with chopped toasted walnuts or pecans for crunch and richness.
- Swap Parmesan for crumbled feta or goat cheese for a tangy twist.
Creamy Butternut Squash Gnocchi With Sausage
Ingredients You’ll Need:
For the Gnocchi and Sausage:
- 1 lb (450g) butternut squash gnocchi (store-bought or homemade)
- 1 lb (450g) Italian sausage (mild or spicy, casings removed)
- 2 tbsp olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Creamy Butternut Squash Sauce:
- 1 cup butternut squash puree (about 2 cups roasted butternut squash blended)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for serving
- ¼ cup fresh sage leaves, roughly chopped (plus whole leaves for garnish)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes for heat
Time Needed:
This comforting recipe takes about 15 minutes to prep, 25-30 minutes for roasting the butternut squash if you’re making your own puree, and roughly 15 minutes to cook and assemble everything. Plan for about 45-60 minutes total.
Step-by-Step Instructions:
1. Roast and Puree the Butternut Squash:
If you’re using fresh squash, peel and cut about 1 small butternut squash into cubes. Toss with a little olive oil and roast at 400°F (200°C) for 25-30 minutes until tender. Let it cool, then blend it in a food processor or blender until smooth and creamy. Set aside.
2. Cook the Sausage:
Heat olive oil or butter in a large skillet over medium heat. Add the sausage (remove from casings if using links) and cook, breaking it up with a spoon, until browned and fully cooked, about 7-8 minutes. Remove the cooked sausage from the skillet and set aside.
3. Sauté Onion and Garlic:
In the same skillet, add the chopped onion and cook until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
4. Make the Creamy Sauce:
Stir in the butternut squash puree, then pour in the heavy cream. Mix well and let the sauce simmer gently for 3-5 minutes so it thickens a bit. Add grated Parmesan cheese, chopped sage, thyme, salt, black pepper, and red pepper flakes if using. Stir until the cheese melts and the sauce is smooth.
5. Cook the Gnocchi:
While the sauce simmers, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (usually 2-3 minutes until they float). Use a slotted spoon to lift the gnocchi out of the water and add them directly to the sauce in the skillet.
6. Combine and Serve:
Add the cooked sausage back into the skillet. Gently toss the gnocchi and sausage in the creamy butternut squash sauce until everything is heated through and well coated, about 1-2 minutes.
7. Garnish and Enjoy:
Taste the dish and adjust seasoning with salt and pepper if needed. Serve hot, topped with extra Parmesan cheese, fresh sage leaves, and a sprinkle of thyme for a beautiful, flavorful finish.
Can I Use Frozen Gnocchi for This Recipe?
Yes! Frozen gnocchi works perfectly. Just cook them straight from frozen according to the package instructions until they float, then add them to the sauce as directed.
How Can I Make This Recipe Vegetarian?
Simply omit the sausage and add sautéed mushrooms, spinach, or even plant-based sausage substitutes to keep the dish hearty and flavorful.
Can I Prepare the Butternut Squash Puree Ahead of Time?
Absolutely! You can roast and puree the squash a day or two in advance. Store it in an airtight container in the refrigerator until you’re ready to cook.
What’s the Best Way to Store Leftovers?
Keep leftover gnocchi and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it’s thickened too much.
