Butternut Squash Gnocchi with Sausage
A cozy, flavorful dish featuring pillowy gnocchi tossed in a creamy butternut squash sauce with savory Italian sausage. Perfect for fall dinners, this comforting recipe balances sweetness, spice, and creaminess in every bite.
Equipment
- Large Pot
- Skillet
- Spatula
- Immersion blender
Ingredients
- 1 lb gnocchi store-bought or homemade
- 2 tbsp olive oil
- 1 lb Italian sausage casings removed
- 3 cups butternut squash peeled and diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup Parmesan cheese grated
- ¼ tsp nutmeg
- salt and pepper to taste
- fresh sage leaves for garnish
- crushed red pepper flakes optional garnish
Instructions
- Cook gnocchi in salted boiling water until they float, then drain and set aside.
- In a skillet, heat olive oil and brown sausage, breaking it into pieces. Remove and set aside.
- Add butternut squash and onion to the skillet. Cook 8–10 minutes until tender and onions are translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and simmer for 5 minutes.
- Blend the squash mixture until smooth using an immersion blender.
- Stir in heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper.
- Add cooked sausage and gnocchi to the sauce. Toss to coat evenly.
- Garnish with fresh sage leaves and optional crushed red pepper flakes before serving.
Notes
Swap sausage with turkey or plant-based alternatives for a lighter or vegetarian dish. Use gluten-free gnocchi if needed. For dairy-free, substitute coconut or cashew cream and nutritional yeast for Parmesan.