Print

Creamy Butternut Squash Gnocchi with Sausage

Creamy Butternut Squash Gnocchi with Sausage
Print Recipe

Creamy Butternut Squash Gnocchi with Sausage is a comforting and flavorful dish featuring pillowy gnocchi made with roasted butternut squash, combined with savory sausage and smothered in a rich, creamy sauce. Perfect for cozy dinners or special gatherings, this recipe balances the natural sweetness of squash with hearty sausage and aromatic herbs for a satisfying meal.

Ingredients

Scale

Gnocchi Dough

  • 1 medium butternut squash, peeled and cubed
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 large egg
  • Pinch of nutmeg
  • Salt, to taste

Sausage

  • 8 oz Italian pork sausage or breakfast sausage (or plant-based sausage for vegetarian/vegan)

Creamy Sauce

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream (or coconut cream/cashew cream for dairy-free)
  • 1/2 cup grated Parmesan cheese (omit or substitute for vegan cheese if needed)
  • Salt and freshly ground black pepper, to taste

Fresh Herbs and Garnishes

  • 1 tbsp chopped fresh sage or thyme (or rosemary/basil as variation)
  • Extra grated Parmesan, for serving
  • Olive oil, for drizzling

Instructions

  1. Roast and Prepare the Butternut Squash: Preheat oven to 400°F (200°C). Peel and cube the butternut squash, then spread evenly on a baking sheet. Roast until tender and caramelized, about 25-30 minutes, to unlock the natural sweetness essential for flavor.
  2. Make the Gnocchi Dough: Once the roasted squash is cool enough to handle, mash it until smooth. In a bowl, combine the mashed squash with flour, egg, a pinch of nutmeg, and a pinch of salt. Mix gently until a soft dough forms; avoid overmixing to keep gnocchi tender.
  3. Shape the Gnocchi: Roll the dough into long ropes about 1/2 inch thick. Cut into bite-sized pieces and press each piece lightly with a fork to create ridges that help hold the sauce.
  4. Cook the Sausage: In a large skillet over medium heat, brown the sausage until fully cooked and crispy around the edges. Remove the sausage and set it aside, leaving the rendered fat in the skillet for additional flavor.
  5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer the gnocchi directly to the skillet with the sausage fat to keep all the flavor.
  6. Prepare the Creamy Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté briefly until fragrant. Slowly pour in the heavy cream, stirring gently. Add grated Parmesan and continue stirring until the sauce thickens slightly but remains smooth. Avoid boiling to prevent curdling.
  7. Combine and Finish: Add the cooked gnocchi and browned sausage to the creamy sauce. Toss gently to coat everything evenly. Sprinkle with fresh herbs, and adjust seasoning with salt and pepper. Serve immediately while piping hot.

Notes

  • Roast squash well to caramelize and maximize sweetness and flavor depth.
  • Do not overmix the dough to keep gnocchi soft and tender.
  • Cut gnocchi into even sized pieces to ensure uniform cooking and attractive presentation.
  • Use sausage fat to cook sauce ingredients to intensify flavor layers.
  • Add fresh herbs last to preserve their aroma and bright color.

Nutrition

Keywords: Butternut squash gnocchi, creamy sauce, sausage, comforting dinner, fall recipe, gnocchi recipe, homemade gnocchi, easy dinner

Find it online: https://lillysplate.com/creamy-butternut-squash-gnocchi-with-sausage/