This dish is pure cozy comfort. Soft pillowy gnocchi, creamy golden butternut squash sauce, and savory sausage all come together in one pot. It’s hearty, delicious, and feels like something you’d order in a restaurant, but it’s easy enough for a weeknight dinner.
Why I Love This Recipe
This is one of those dishes I come back to again and again. The sweetness of the squash balances the savory sausage perfectly, and the gnocchi soaks up all that creamy sauce. It’s cozy food at its best.
- Comforting without being too heavy
- One-pot style cooking = fewer dishes
- Perfect mix of savory, creamy, and just a little sweet
- Works great for a weeknight or a dinner with friends
Servings & Time
- Servings: 4
- Cook Time: 35 minutes
Macros (Per Serving, Approximate)
- Calories: 560
- Protein: 22g
- Carbs: 58g
- Fat: 25g
- Fiber: 6g
Why This Recipe Works (Quick Science)
- The starch from the gnocchi helps the sauce cling better.
- Squash caramelizes slightly when sautéed, which deepens its natural sweetness.
- Cream emulsifies with the squash puree, creating that silky smooth sauce.
Common Mistakes
- Overcooking gnocchi: They only need a couple of minutes; once they float, they’re ready.
- Adding cheese too soon: Parmesan can clump if boiled. Stir it in at the very end.
- Not seasoning the squash enough: Salt helps balance its sweetness.
What You’ll Need
- 1 lb potato gnocchi
- 1 lb Italian sausage (mild or spicy), casings removed
- 3 cups butternut squash, peeled and diced into ½-inch cubes
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp fresh sage, chopped (plus more for garnish)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup chicken broth
- 1 cup heavy cream (thick cream)
- ½ cup freshly grated parmesan cheese
Pro Tips
- Roast squash first if you want extra caramelized flavor.
- Use spicy sausage if you like more heat.
- Save some pasta water — it can thin the sauce if it gets too thick.
- Stir parmesan off heat for the creamiest texture.
Tools You’ll Need
- Pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions & Variations
- Swap gnocchi for rigatoni or penne.
- Use chicken or turkey sausage for a lighter version.
- Coconut cream for dairy-free (though less rich).
- Add spinach or kale for extra greens.
Make Ahead Tips
- Dice squash 1–2 days ahead.
- Cook sausage earlier, refrigerate, then reheat before mixing.
Step-by-Step Instructions
Step 1: Brown the Sausage
Heat 1 tbsp olive oil in a pot. Add 1 lb Italian sausage, crumbling it with a spoon. Cook 6–7 minutes until browned. Remove sausage to a plate.
Step 2: Sauté the Veggies
Add 1 tbsp olive oil to the same pot. Stir in 1 finely diced onion, 3 minced garlic cloves, and 1 tsp chopped sage. Cook until onion turns translucent and garlic lightly golden.
Step 3: Cook the Squash
Add 3 cups diced butternut squash with ½ tsp salt and ¼ tsp pepper. Stir and cook 5 minutes until starting to soften.
Step 4: Add Broth and Simmer
Pour in 1 cup chicken broth. Cover and simmer 10 minutes until squash is tender.
Step 5: Blend with Cream
Blend squash mixture until smooth. Return to pot. Stir in 1 cup thick heavy cream until sauce turns silky.
Step 6: Cook the Gnocchi
Bring salted water to boil in a pot. Add 1 lb gnocchi and cook 2–3 minutes until they float. Drain, reserving ½ cup pasta water.
Step 7: Combine Everything
Add gnocchi and cooked sausage to the squash sauce. Stir in ½ cup parmesan until melted and creamy.
Step 8: Serve
Spoon into bowls, garnish with sage and parmesan, and enjoy!
Leftovers & Storage
- Store in the fridge up to 3 days.
- Reheat gently with a splash of broth or cream.
- Not freezer-friendly.
FAQ
Can I use frozen squash? Yes, just thaw and drain.
Do I need to peel the squash? Yes, the skin is too tough.
Can I make it vegetarian? Yes, skip sausage and add mushrooms or beans.
Conclusion
This creamy butternut squash gnocchi with sausage is warm, comforting, and so satisfying. It’s simple enough for a weeknight but special enough for guests. Try it out, and let me know how yours turns out!
