Name: Creamy Butternut Squash Gnocchi with Beef Sausage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz beef sausage, casings removed; 1 tablespoon olive oil; 10 oz potato gnocchi; 1 cup heavy cream; ½ cup chicken broth, low sodium; 1 cup butternut squash puree; 3 cloves garlic, minced; 2 tablespoons fresh sage, chopped; 2 tablespoons fresh thyme, chopped; Salt, to taste; Coarsely ground black pepper, to taste

Creamy Butternut Squash Gnocchi With Sausage is a dish that truly embodies the essence of comfort and seasonal delight. As the crisp autumn air settles in and the leaves begin their vibrant transformation, my kitchen invariably turns towards warming, hearty meals, and this particular recipe stands out as an absolute personal favorite. It’s more than just a meal; it’s an experience, bringing together the rich tapestry of seasonal flavors in a single, irresistible dish.

Originating from classic Italian culinary traditions, gnocchi, those delightful little potato dumplings, have charmed palates for centuries with their tender, pillowy texture. When these wonderful morsels are paired with the sweet, earthy notes of roasted butternut squash and the savory depth of quality sausage, the combination transcends into something truly magical. I find this particular blend to be an exquisite celebration of autumn’s bounty, delivering a harmonious symphony of flavors and textures that simply melt in your mouth.

People adore this dish for its incredible creaminess, thanks to the luscious, velvety sauce, the satisfyingly tender bite of the gnocchi, and the robust, flavorful punch of the seasoned sausage. It’s a wonderfully complete meal, perfect for a cozy weeknight dinner or an impressive gathering. Preparing this Creamy Butternut Squash Gnocchi With Sausage offers a delightful opportunity to savor the season’s best ingredients, promising a memorable and utterly satisfying experience with every single forkful.

Ingredients:

For the Butternut Squash Gnocchi:
- 1 medium (approx. 2.5-3 lb) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4-5 cups)
- 2 tablespoons olive oil, plus more for roasting
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 ½ cups (about 200g) all-purpose flour, plus more for dusting and kneading (you might need up to 2 cups total)
- ½ cup (about 60g) grated Parmesan cheese, finely grated
- 1 large egg yolk
- Pinch of freshly grated nutmeg
For the Creamy Sausage Sauce:
- 1 tablespoon olive oil
- 1 lb Italian sausage, mild or hot, casings removed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 2 cups chicken broth, low sodium
- 1 cup heavy cream
- ½ cup reserved pasta water (from cooking gnocchi)
- ¼ cup fresh parsley, chopped, for garnish
- ¼ cup grated Parmesan cheese, for garnish
- Salt and black pepper to taste

Preparing the Butternut Squash

Preheat your oven and prepare the squash: My first step for this incredible Creamy Butternut Squash Gnocchi With Sausage is always to get the squash ready. I preheat my oven to 400°F (200°C). While the oven is heating, I take my butternut squash, which I’ve already carefully peeled and seeded, and cut it into roughly 1-inch cubes. Uniform pieces are key here, as they’ll cook more evenly, ensuring a consistent texture for our gnocchi dough. I then toss the cubed squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper directly on a large baking sheet. Make sure to spread the squash out in a single layer; overcrowding can lead to steaming instead of roasting, and we want beautiful caramelization.
Roast the butternut squash: Once the squash is evenly coated and spread, I pop the baking sheet into the preheated oven. I let it roast for about 25-35 minutes, or until the squash is tender enough to be easily pierced with a fork and has developed some lovely golden-brown edges. The roasting process not only softens the squash but also concentrates its natural sweetness, which is absolutely essential for the depth of flavor in our butternut squash gnocchi.
Mash the roasted squash: After the squash is perfectly roasted, I remove it from the oven and let it cool slightly. Then, I transfer the soft, fragrant cubes to a large bowl. Using a potato masher, a fork, or even a food processor (if I’m feeling fancy and want an extra smooth puree), I mash the squash until it’s completely smooth and free of lumps. It’s important to get it as smooth as possible, as any chunks will make it harder to form the gnocchi. I measure out 1 ½ cups of this beautiful, vibrant butternut squash puree for the gnocchi dough. If I have any extra, sometimes I save it for the sauce, but for today, the gnocchi gets the star treatment.
Cool the puree: This step is crucial and often overlooked! I allow the measured butternut squash puree to cool completely. Warm puree will cause your gnocchi dough to absorb too much flour, resulting in tough gnocchi. I often spread it out on a plate to help it cool down faster, or even pop it in the fridge for 15-20 minutes. Patience here will be rewarded with perfectly tender, pillowy gnocchi.

Making the Gnocchi Dough

Combine gnocchi ingredients: Once my butternut squash puree is completely cooled, I transfer the 1 ½ cups of it to a very large mixing bowl. To this, I add ½ cup of finely grated Parmesan cheese, one large egg yolk, a generous pinch of freshly grated nutmeg (this spice truly elevates the squash flavor, don’t skip it!), and a small pinch more of salt and pepper. I use a spatula to gently mix these ingredients together until just combined. The mixture should be a vibrant orange and smell wonderfully earthy and sweet.
Incorporate the flour gradually: Now for the flour, which is perhaps the trickiest part of making gnocchi. I start by adding 1 ½ cups of all-purpose flour to the squash mixture, sprinkling it over the top rather than dumping it all in one spot. Using my hands, or a strong spatula, I gently fold the flour into the squash mixture. The goal here is to mix until just combined, being very careful not to overmix. Overmixing develops the gluten in the flour, leading to dense, chewy gnocchi – and we are aiming for light, airy pillows! The dough will be soft and sticky at first, which is exactly what we want. It’s better to have a slightly sticky dough than a dry one.
Knead the dough lightly: I lightly flour a clean work surface – a large cutting board or a clean countertop works perfectly. I gently turn the gnocchi dough out onto the floured surface. Now, I very, very lightly knead the dough for just a minute or two. The goal of this light kneading is simply to bring the dough together into a cohesive mass, incorporating any remaining loose flour. I use as little additional flour as possible during this step. I sprinkle just a tiny bit more flour onto the surface if the dough is sticking excessively to my hands or the counter. The dough should feel soft and pliable, but not overly sticky. It’s a delicate balance, but trust your instincts; it should be just sticky enough that it barely clings to your fingertips, but not so much that it’s unmanageable. The total amount of flour I end up using is usually around 1 ½ to 1 ¾ cups, but this can vary based on the moisture content of your squash, so pay attention to the dough’s texture.
Rest the dough: Once the dough is formed into a soft, slightly sticky ball, I cover it loosely with a clean kitchen towel and let it rest on the counter for about 10-15 minutes. This brief rest allows the flour to fully hydrate and the gluten to relax, making the dough easier to handle and contributing to a more tender gnocchi. This step, while seemingly minor, really makes a difference in the final texture of the Creamy Butternut Squash Gnocchi With Sausage.

Forming and Cooking the Gnocchi

Divide and roll the dough: After the dough has rested, I lightly flour my work surface again. I divide the dough into four equal portions. Taking one portion, I gently roll it out into a long rope, about ¾-inch thick. If the rope feels too sticky, I dust my hands and the surface with a tiny bit more flour. The trick is to apply gentle, even pressure to keep the rope uniform. I repeat this process for the remaining three dough portions.
Cut the gnocchi: Now comes the fun part! Using a sharp knife or a bench scraper, I cut each rope into small, bite-sized pieces, about ¾-inch long. If I want a truly authentic gnocchi look, I can gently roll each piece over the back of a fork or a gnocchi board to create ridges. These ridges aren’t just for aesthetics; they help the creamy sauce cling beautifully to each piece of gnocchi. As I cut and shape them, I place the finished gnocchi on a lightly floured baking sheet or parchment paper, making sure they don’t touch each other, to prevent sticking. I repeat until all the dough is used. This process is surprisingly meditative and makes me anticipate the delicious Creamy Butternut Squash Gnocchi With Sausage even more!
Prepare for cooking: I bring a large pot of generously salted water to a rolling boil. It should taste like the sea, as this is the only chance to season the gnocchi themselves. While the water is heating, I get ready an ice bath or simply a bowl of cold water nearby, although I usually prefer to transfer them directly to the sauce. I also ensure my serving platter or a large bowl is ready for the finished gnocchi, perhaps warming it slightly.
Cook the gnocchi: Once the water is boiling, I carefully add a batch of gnocchi to the pot, making sure not to overcrowd it. Cook them in batches to maintain the water temperature. The gnocchi will sink to the bottom initially, then, after about 2-3 minutes, they will float to the surface. Once they float, I let them cook for another 30 seconds to 1 minute to ensure they are cooked through. They should be tender and pillowy. Using a slotted spoon or a spider, I carefully remove the cooked gnocchi from the water. I often reserve about ½ cup of this starchy pasta water before draining the gnocchi, as it’s incredibly useful for adjusting the consistency of our creamy sauce later on.

Preparing the Sausage and Creamy Sauce

Brown the Italian sausage: While the gnocchi are being formed or are cooking, I start on our glorious sausage and creamy sauce. In a large skillet or Dutch oven, I heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, I add the Italian sausage, which I’ve removed from its casings. Using a wooden spoon or spatula, I break the sausage into small, crumbles as it cooks. I let it brown nicely for about 5-7 minutes, ensuring good caramelization, which adds incredible depth of flavor. Once cooked through and beautifully browned, I use a slotted spoon to transfer the sausage to a plate, leaving any rendered fat in the skillet. This fat is pure flavor!
Sauté the aromatics: With the sausage removed and the delicious rendered fat in the pan, I reduce the heat to medium. I add the finely diced yellow onion to the skillet and sauté it, stirring occasionally, for about 5-7 minutes until it softens and becomes translucent. Scrape up any browned bits from the bottom of the pan as you go; these are flavor bombs. Then, I add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Burnt garlic is bitter garlic, and we definitely don’t want that in our Creamy Butternut Squash Gnocchi With Sausage.
Deglaze with white wine: This step adds a wonderful complexity to the sauce. I pour in ½ cup of dry white wine (something I’d enjoy drinking, like a Pinot Grigio or Sauvignon Blanc) into the skillet. I increase the heat to medium-high and use my wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. I let the wine simmer and reduce by about half, which usually takes about 2-3 minutes. The alcohol cooks off, leaving behind a concentrated, bright flavor.
Build the creamy sauce base: Once the wine has reduced, I pour in 2 cups of low-sodium chicken broth. I bring the mixture to a simmer and let it cook for another 5 minutes, allowing the flavors to meld and slightly reduce. Then, I stir in 1 cup of rich heavy cream. I bring it back to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce begins to thicken slightly. It should coat the back of a spoon. I season it generously with salt and freshly ground black pepper to my liking, tasting as I go.
Add back the sausage: I return the cooked Italian sausage to the creamy sauce. This allows the sausage to warm through and absorb some of the incredible flavors from the sauce. I give it a good stir to combine everything. At this point, the kitchen smells absolutely divine, a perfect promise of the Creamy Butternut Squash Gnocchi With Sausage to come.

Bringing It All Together and Serving

Combine gnocchi and sauce: Now for the grand finale! I carefully add the cooked butternut squash gnocchi directly into the skillet with the creamy sausage sauce. I gently toss everything together, ensuring each delicate gnocchi pillow is thoroughly coated in the rich, savory sauce. If the sauce seems a little too thick, this is where that reserved pasta water comes in handy. I add it in, a tablespoon at a time, stirring until the sauce reaches my desired consistency. We want a luscious, pourable sauce that clings beautifully, not a dry one. This is key for the “Creamy Butternut Squash Gnocchi With Sausage” experience.
Final adjustments and plating: I give the dish one last taste test and adjust the seasonings if needed. Sometimes, a little more salt or pepper, or even another pinch of nutmeg, can really bring out the best in the dish. Once satisfied, I transfer the glorious Creamy Butternut Squash Gnocchi With Sausage to individual serving bowls or a large, communal platter.
Garnish and serve: To finish, I generously sprinkle the dish with fresh, chopped parsley for a pop of color and freshness, and an extra dusting of grated Parmesan cheese. The aroma alone is enough to make anyone’s mouth water. I serve it immediately, while the gnocchi are still warm and tender, and the sauce is wonderfully creamy. This dish is pure comfort food, perfect for a cozy evening, and always a huge hit. Enjoy every single bite of this homemade goodness!

Conclusion:

The ultimate takeaway here is that this dish is more than just a meal; it’s an experience. We’ve explored the delightful journey of creating something truly special, a recipe that promises to bring warmth and comfort to your table. If you’re looking for a dish that effortlessly combines elegance with hearty satisfaction, then this is unequivocally the one you need to try. The magic lies in the harmonious blend of textures and tastes: the delicate chew of homemade or store-bought gnocchi, the sweet, earthy notes of perfectly roasted butternut squash, and the savory depth of succulent sausage. It’s a symphony of flavors that come together in a velvety, luxurious sauce, making every single spoonful an absolute delight.

I truly believe that once you taste the rich, comforting goodness of this recipe, it will quickly earn a permanent spot in your culinary repertoire. It’s the kind of meal that makes weeknights feel special and weekend gatherings even more memorable. The balance between the creamy sauce, the tender gnocchi, and the spiced sausage is simply unparalleled. It’s not just a dish; it’s a culinary hug, a plateful of pure contentment designed to soothe the soul and tantalize the taste buds.

So, what truly makes the Creamy Butternut Squash Gnocchi With Sausage a must-try sensation? It’s the impeccable balance of sweet, savory, and rich flavors, all enveloped in that irresistible, velvety sauce. Imagine sinking your fork into a pillowy gnocchi, coated in a luscious butternut squash sauce, with a hint of sage and a savory bite of sausage – pure bliss! This dish transcends the ordinary, offering a sophisticated yet utterly comforting dining experience. It’s robust enough to satisfy the heartiest appetites, yet refined enough to impress even the most discerning palates. The process of making it, while rewarding, culminates in a dish that feels far more complex and gourmet than the effort it actually requires, making it an ideal choice for both aspiring home cooks and seasoned chefs alike.

Serving Suggestions to Elevate Your Meal

While this dish is undoubtedly a star on its own, a few thoughtful additions can truly elevate your dining experience. I love serving it with a simple, crisp green salad, perhaps dressed with a light vinaigrette, to cut through the richness and add a refreshing counterpoint. A sprinkle of fresh, finely grated Parmesan cheese or Pecorino Romano just before serving is an absolute non-negotiable for me, as it adds an extra layer of salty, umami depth. For a touch of texture and a burst of fresh flavor, consider garnishing with a few freshly torn basil leaves or a sprig of sage. A warm, crusty loaf of artisanal bread, perfect for soaking up every last drop of that incredible sauce, is also a highly recommended companion. Don’t forget a glass of wine! A medium-bodied white wine like a Chardonnay or a Pinot Grigio would pair beautifully, enhancing the creamy notes without overpowering the dish. If you prefer red, a light-bodied Pinot Noir could also be a delightful choice.

Creative Variations for Endless Possibilities

One of the most wonderful aspects of this recipe is its versatility. Don’t be afraid to experiment and make it your own!

Protein Swaps:

If sausage isn’t quite your preference, feel free to substitute it with other delicious proteins. Browned ground turkey or chicken would offer a leaner alternative while still providing that savory base. For a touch of elegance, consider pan-seared scallops or shrimp, added in the final minutes of cooking, to create a seafood-centric version. Bacon or pancetta, crisped and crumbled, can also be a fantastic addition, infusing the dish with smoky, salty notes. And for my vegetarian friends, skip the meat entirely and bulk up with extra vegetables or consider adding some protein-rich plant-based crumbles that mimic ground meat.

Vegetable Additions:

Boost the nutritional value and add more complexity by incorporating additional vegetables. Sautéed spinach or kale wilts beautifully into the creamy sauce, adding vibrant color and earthy flavors. Roasted mushrooms, especially cremini or shiitake, can add a wonderful umami depth. You could also toss in some roasted bell peppers or even some caramelized onions for a touch of sweetness and extra texture. Feel free to incorporate seasonal vegetables that you love; roasted asparagus or blanched green beans could also work wonderfully.

Spice and Herb Adjustments:

Tailor the spice profile to your liking. A pinch of red pepper flakes can introduce a subtle warmth or a fiery kick, depending on how much you add. For a different aromatic profile, try swapping sage for fresh thyme or rosemary. A dash of nutmeg can also beautifully enhance the sweetness of the butternut squash. Experiment with different sausage types too – a spicy Italian sausage will give it a bold kick, while a sweet Italian sausage will lean into the sweeter notes of the squash.

Dairy-Free Alternatives:

For those with dietary restrictions, this recipe can still be enjoyed! Substitute heavy cream with full-fat coconut milk (ensure it’s the canned variety, not the drinking kind, for richness) or a good quality dairy-free cream alternative. Nutritional yeast can be added for a cheesy, savory flavor without the dairy. Just be mindful of the flavor profile that coconut milk might introduce, as it can add a subtle sweetness.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves and give this incredible recipe a try. Whether you’re planning a cozy dinner for two, feeding a hungry family, or impressing guests at your next gathering, this dish is guaranteed to be a showstopper. It’s a testament to how simple, wholesome ingredients can be transformed into something truly extraordinary.

I am genuinely excited for you to experience the warmth, comfort, and sheer deliciousness that this dish offers. Don’t just make it; savor it, personalize it, and make it your own culinary masterpiece. And once you do, please don’t keep it to yourself! I would absolutely love to hear about your experience. Did you add a unique twist? What did you serve it with? How did your family and friends react? Share your thoughts, your photos, and your triumphs in the comments below or on social media. Your feedback and creativity inspire me and our entire cooking community. Happy cooking, everyone – I can’t wait to see what you create!