This recipe is like a warm hug in a bowl. It’s rich, creamy, cozy, and so easy to make.
The sweet roasted butternut squash, savory Italian sausage, and pillowy gnocchi all come together in a dreamy, velvety sauce.
It’s one of those dishes that tastes like it took hours but really comes together fast.
Perfect for chilly nights, date nights, or when you just want something comforting without a lot of fuss.
Why I Love This Recipe
This dish has been a go-to in my kitchen every fall. I remember the first time I made it—I didn’t expect it to be this good. But after one bite, I was hooked. It feels restaurant-fancy but is so simple.
- Super quick to make on a weeknight
- The butternut squash adds natural sweetness and creaminess
- Gnocchi cooks in minutes and soaks up the sauce perfectly
- The sausage brings richness and heartiness
- Tastes amazing as leftovers the next day
Servings & Cook Time
Servings: 4
Cook Time: 30 minutes
Macros Information (Per Serving, Approx.)
- Calories: 540
- Protein: 22g
- Carbs: 48g
- Fat: 30g
- Fiber: 4g
- Sugar: 6g
What You’ll Need
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (casings removed)
- 3 cups diced butternut squash (fresh or frozen)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 1 tablespoon butter
- 2 tablespoons chopped fresh sage (or 1 tsp dried)
- 1/4 cup grated parmesan cheese
Pro Tips
- If using frozen squash, thaw it slightly before cooking so it softens faster
- Brown the sausage well—those bits add flavor to the whole dish
- Use a high-speed blender or immersion blender for a smooth sauce
- Don’t overcook the gnocchi—they only need 2-3 minutes
- Finish the dish with fresh parmesan for the best flavor
Tools Required
- Large nonstick skillet
- Medium saucepan
- Blender or immersion blender
- Slotted spoon
- Measuring cups and spoons
- Wooden spoon
- Mixing bowl (optional)
Substitutions and Variations
- Use spicy Italian sausage for a kick
- Swap heavy cream for half-and-half to lighten it up
- Try sweet potatoes instead of squash
- Use gluten-free gnocchi if needed
- Add spinach or kale for a green veggie boost
Make Ahead Tips
You can roast or steam the butternut squash up to 2 days ahead and store in the fridge. The sauce can be made and blended ahead of time, then just reheat and toss with fresh-cooked gnocchi and sausage.
How to Make Creamy Butternut Squash Gnocchi with Sausage
Step 1: Brown the Sausage
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound of mild Italian sausage (casings removed). Cook for 7–9 minutes, breaking it up with a wooden spoon, until browned and cooked through. Remove sausage with a slotted spoon and set aside.
Step 2: Cook the Butternut Squash
In the same skillet, add 3 cups diced butternut squash. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon nutmeg. Sauté for 5–6 minutes until starting to soften.
Step 3: Add Broth and Simmer
Pour in 1/2 cup chicken broth and bring to a simmer. Cover and cook for 7–8 minutes until squash is tender.
Step 4: Blend the Sauce
Transfer the squash and broth to a blender. Add 1/2 cup heavy cream. Blend until smooth and creamy.
Step 5: Boil the Gnocchi
Bring a medium pot of salted water to a boil. Add 1 package (16 oz) gnocchi and cook for 2–3 minutes, or until they float. Drain and set aside.
Step 6: Finish the Sauce
Return the sauce to the skillet. Add 1 tablespoon butter, 2 tablespoons chopped fresh sage, and the cooked sausage. Stir and simmer for 2–3 minutes.
Step 7: Combine with Gnocchi
Add cooked gnocchi to the sauce. Stir gently to coat everything well. Sprinkle in 1/4 cup grated parmesan cheese and stir to melt.
Step 8: Serve
Spoon the gnocchi into a shallow bowl. Top with extra parmesan and a little more sage if you like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of broth or cream to loosen the sauce.
Why This Recipe Works (Quick Science)
Butternut squash breaks down easily when cooked, making it perfect for creamy sauces. When blended with heavy cream, it creates a naturally thick and smooth texture. The starch from the gnocchi helps the sauce stick, and browning the sausage adds deep, savory flavor to balance the sweetness of the squash.
Common Mistakes
- Undercooking the squash – it needs to be soft before blending or the sauce will be chunky
- Overcooking the gnocchi – it turns mushy fast, so pull it out as soon as it floats
- Not browning the sausage enough – that golden color adds flavor
- Using too much liquid in the sauce – stick to the measurements so it’s thick and creamy
What to Serve With
- A simple green salad with lemon vinaigrette
- Garlic bread or a crusty baguette
- Roasted Brussels sprouts or green beans
- A glass of white wine like Chardonnay or Pinot Grigio
FAQ
Can I use store-bought butternut squash puree?
Yes, just warm it up with the cream and skip the simmering step.
Can I freeze this dish?
It’s best fresh, but you can freeze the sauce separately for up to 2 months.
Can I make it vegetarian?
Absolutely—just skip the sausage and add sautéed mushrooms or white beans instead.
Is gnocchi gluten-free?
Most regular gnocchi isn’t, but you can find gluten-free versions in many stores.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. Stick to cream if you can.