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Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is the ultimate Autumn comfort food.   This one-pan recipe takes only 40 minutes to make!  Simple and quick enough to make on a busy weeknight.  Creamy and flavorful to become your family’s new favorite Fall dinner!

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

Butternut Squash Gnocchi

What can be better than potato gnocchi smothered in a flavorful creamy sauce that is incredibly easy to make?  Let me introduce you to the creamy butternut squash gnocchi made with spicy Italian sausage, fresh sage, and thyme.  This incredibly easy recipe comes together in just 40 minutes.  It’s a delicious Autumn comfort food that will make any cold evening warm and cozy.

Note: the 40 minutes total preparation and cooking time assumes that you have already prepared the butternut squash puree in advance.  I recommend that you roast the butternut squash and puree it in advance.

This recipe was inspired by my butternut squash tortellini – another Fall favorite recipe that you might like.

What type of gnocchi to use?

I used potato gnocchi, a Delallo brand, made with 85% potatoes.  They work beautifully in this recipe.

Do you need to pre-cook the gnocchi?

You don’t need to pre-cook the gnocchi for this recipe.  Just add the uncooked gnocchi directly to the sauce (heavy cream + chicken broth).  The gnocchi will cook in the same pan with the sauce and the sausage.  This saves you one more pan to clean and minimizes the cleanup.

What type of sausage to use with gnocchi?

  • Italian sausage. I used 3 links of spicy Italian sausage. You can also use sweet or mild Italian sausage.
  • Remove the casings. I removed the casings and sliced the sausage. You don’t have to remove the casings and can slice the sausage links with casings on, but I really prefer the texture of the sausage without the casings so I recommend this step!

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

How to make butternut squash puree

Making butternut squash puree is easy – I have a very detailed tutorial here: how to make butternut squash puree.  You will only need 1 cup of it, and it’s likely you will have much more than that after roasting and pureeing the butternut squash.  So, make sure to prepare it in advance.  This will reduce your cooking times drastically.

1) Preheat oven to 375 Fahrenheit.
2) Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.

halved butternut squash on a baking sheet


3) Place the squash on the baking sheet cut side down.
4) Roast the butternut squash in the preheated oven at 375 F for about 30 minutes.  Remove it from the oven and let it cool. Flip the squash so that the cut side faces up to speed up the cooling.
5) Once the butternut squash is cooled, peel it, and scrape out the flesh to a plate.
6) Place and process butternut squash flesh in the food processor (or blender), working in batches, if necessary.
cooked butternut squash in a food processor
7) Process it until very smooth and almost creamy.
butternut squash puree in a food processor
Now, you have the butternut squash puree ready to use in this recipe.  You will need only 1 cup of it.

How to make butternut squash gnocchi (the directions)

Cook sliced sausage in a large, high-sided skillet for about 5 minutes.

cooked sliced sausage in a stainless steel pan


To the same skillet with sausage, add uncooked potato gnocchi.

cooked sausage and potato gnocchi in a stainless steel pan

Add heavy cream and chicken stock.
gnocchi, sausage, and cream in a stainless steel pan

Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.

cooked gnocchi and sausage with cream in a stainless steel pan

Now, add butternut squash puree and minced garlic.

garlic and butternut squash with gnocchi and sausage in a stainless steel pan

Stir everything well and cook on medium heat until the gnocchi are cooked through and the sauce thickens.

creamy butternut squash sauce with gnocchi and sausage in a stainless steel pan

Add fresh sage and fresh thyme. Season with salt and freshly ground coarse black pepper.

How to store and reheat butternut squash gnocchi

Because the sauce is made only with heavy cream, chicken broth, butternut squash puree, and without any cheese, this recipe is incredibly easy to store and reheat.  It’s also a great dish to make ahead.

  • Fridge. Store butternut squash gnocchi in an airtight container in the refrigerator for up to 5 days.
  • Freezer.  Freeze it in an airtight container for up to 3 months.
  • Reheat in the microwave oven.  Reheat the refrigerated butternut squash gnocchi in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
  • Reheat on the stovetop. You can also reheat this in a large, high-sided skillet on the stovetop on low-medium heat.  When using this method, add a small amount of heavy cream, or half-and-half, or milk to thin out the sauce when reheating.

What to serve with butternut squash gnocchi

Because this recipe features a rich and luscious cream sauce, a slice of bread or a simple salad will work the best.

Delicious butternut squash salads

If you like all things butternut squash, serve this sausage gnocchi with a delicious Autumn salad:

Other butternut squash main course recipes

If you enjoyed this creamy butternut squash gnocchi with sausage, you might like other Fall-inspired main courses, such as these:

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is the ultimate Autumn comfort food.   This one-pan recipe takes only 40 minutes to make!  It’s simple and quick enough to make on a busy weeknight, yet it looks sophisticated and presentable to serve as the main course for friends and family on a special night.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Cuisine American, Italian

Servings 4 people

Calories per serving 674 kcal

Author: Julia

Ingredients

  • 12 oz Italian sausage casings removed (I used 3 sausage links)
  • 1 tablespoon olive oil
  • 10 oz potato gnocchi
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup butternut squash puree
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh thyme
  • salt and coarsely ground black pepper to taste

Instructions 

  • Remove sausage from casings and slice it.

  • Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

  • Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.

  • To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.

  • To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.

  • Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.

  • Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.

  • When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

Notes

  • The total cooking time does not include the time required for roasting the butternut squash and making the butternut squash puree.  I recommend that you do that in advance.
  • Because you will be roasting whole butternut squash, you will have more than you need (1 cup) for this recipe.  Refrigerate or freeze the leftover butternut squash puree in an airtight container.

Nutrition

Nutrition Information

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Amount per Serving

% Daily Value*

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Potassium

Carbohydrates

Vitamin A

Vitamin C

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword butternut squash gnocchi, gnocchi with sausage

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