Go Back

Creamy Butternut Squash Gnocchi with Sausage

A comforting, creamy, and savory dish featuring tender gnocchi enveloped in butternut squash sauce and browned Italian sausage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage (mild or hot; casings removed)
  • 1 lb potato gnocchi (shelf-stable, refrigerated, or frozen)
  • 2 cups butternut squash puree (canned or homemade)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half; optional for extra richness)
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons olive oil (divided)
  • 1 tablespoon unsalted butter (for gloss; optional)
  • to taste Kosher salt and freshly ground black pepper
  • as needed Lemon wedges, for finishing brightness (optional)
  • 2 cups baby spinach or kale (optional)

Method
 

Cooking
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add the Italian sausage, breaking it into crumbles, and cook until browned and crisp at the edges, about 6–8 minutes.
  3. Transfer the sausage to a plate, leaving the drippings in the pan.
  4. Lower the heat to medium, add the remaining tablespoon of olive oil and the diced onion.
  5. Cook until translucent, about 3–4 minutes, then stir in the garlic and red pepper flakes and cook for another 30 seconds.
  6. Add the gnocchi straight to the pan and cook for 3–4 minutes, stirring occasionally, until lightly golden and a bit crisp.
  7. Stir in the butternut squash puree and chicken broth, scraping up any browned bits, and bring to a gentle simmer.
  8. If using, add the cream, Parmesan, sage, and butter, stirring until smooth. Adjust the consistency if needed.
  9. Return the sausage to the skillet and fold in the spinach or kale if using, cooking just until wilted, about 1–2 minutes.
  10. Remove from heat, squeeze a little lemon over the top, taste and adjust seasoning, and serve with extra Parmesan and pepper.

Notes

Store in an airtight container for up to 4 days in the fridge. Reheat gently with a splash of broth if needed. Not ideal for freezing due to gnocchi texture change.