Creamy Butternut Squash Gnocchi with Sausage
Pillowy gnocchi meets sweet roasted butternut squash, savory Italian sausage, and a luscious cream sauce in this perfect fall comfort dish. Restaurant-quality flavor that comes together in just 40 minutes, making it ideal for both weeknight dinners and entertaining guests.
Equipment
- Large skillet or sauté pan 12-inch works best
- Large pot For boiling gnocchi
- Sharp chef's knife
- Cutting board
- Wooden spoon or spatula
- Cheese grater
- Measuring cups and spoons
- Colander
Ingredients
- 1 pound store-bought gnocchi 450g, shelf-stable or refrigerated
- 12 ounces Italian sausage 340g, mild or spicy, casings removed
- 2 cups butternut squash about 300g, peeled and cubed (½-inch pieces)
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 cup heavy cream 240ml
- ½ cup chicken broth 120ml
- ½ cup freshly grated Parmesan cheese about 50g
- 2 cups fresh baby spinach about 60g
- ½ teaspoon dried sage
- ¼ teaspoon nutmeg freshly grated preferred
- salt and black pepper to taste
For Garnish
- fresh parsley chopped
- red pepper flakes optional
Instructions
- Peel and cube the butternut squash into ½-inch pieces, keeping them uniform for even cooking. Pat dry with paper towels.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add squash in a single layer and cook undisturbed for 4-5 minutes until golden-brown, then flip and cook another 4-5 minutes. Season with salt and set aside.
- In the same skillet, add remaining olive oil and brown the sausage over medium-high heat, breaking it into bite-sized pieces. Cook 6-8 minutes until fully browned and drain excess grease, leaving about 1 tablespoon.
- Reduce heat to medium and add minced garlic, cooking 30-60 seconds until fragrant. Add chicken broth and simmer 2 minutes, then stir in heavy cream, sage, and nutmeg.
- Bring a large pot of salted water to a boil. Add gnocchi and cook 2-3 minutes until they float. Reserve ½ cup pasta water, then drain.
- Add cooked squash back to the skillet with the sauce. Gently fold in cooked gnocchi and spinach, letting spinach wilt 1-2 minutes. Stir in Parmesan until melted and adjust consistency with reserved pasta water if needed. Season with salt and pepper to taste.
- Let the dish rest 2-3 minutes off heat to thicken slightly. Transfer to serving bowls and garnish with fresh parsley, additional Parmesan, and red pepper flakes if desired. Serve immediately.
Notes
- Don't overcrowd the pan when cooking squash - this ensures caramelization instead of steaming
- Use freshly grated nutmeg for the best flavor; pre-ground loses potency quickly
- Refrigerated gnocchi from the pasta section tends to be lighter and more tender than shelf-stable versions
- Reserve pasta water before draining - the starchy water perfectly adjusts sauce consistency without diluting flavor
- Let sausage sit undisturbed for the first few minutes to develop a flavorful brown crust
- For a lighter option, substitute turkey sausage and use half-and-half instead of heavy cream
- Vegetarian version: Replace sausage with mushrooms, chickpeas, or white beans for protein
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream or broth
- Pre-cut butternut squash from the grocery store saves significant prep time for busy weeknights
- Serve immediately for best texture - gnocchi can become gummy if it sits too long
Nutrition
Serving: 1servingCalories: 680kcalCarbohydrates: 52gProtein: 24gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 105mgSodium: 920mgPotassium: 650mgFiber: 4gSugar: 5gVitamin A: 180IUVitamin C: 25mgCalcium: 20mgIron: 15mg
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