Pin it
Inviting Butternut Squash Gnocchi Sausage
This dish started on a frosty night when I needed something cozy and filling. Creamy butternut squash hugs the soft gnocchi and spicy sausage for the tastiest bites ever. It’s now a go-to in our house, bringing so much comfort each autumn night when we cook it.
An Ideal Cozy Evening Dinner
Cleanup’s a breeze with just one pan, and those savory fall flavors blend so nicely. The Italian sausage and butternut squash team up with fresh herbs for pure goodness. When you want something soothing and warm after a chilly day, this totally fits the bill.
Stuff To Gather
- Salt & Black Pepper: Toss in plenty to get those flavors popping.
- Garlic: Freshly minced gives that punchy aroma.
- Fresh Thyme: Adds a gentle herby flavor.
- Fresh Sage: Just a couple leaves give a great earthy kick.
- Chicken Stock: It makes the sauce rich and deep.
- Heavy Cream: Get things silky and creamy.
- Butternut Squash Puree: Go for roasted if you can for the best taste.
- Italian Sausage: Pull off those casings for a perfect bite.
- Potato Gnocchi: The potato-packed ones are the softest.
Time To Cook
- Season and Garnish
- Toss in the herbs and seasoning, and taste till it’s just right.
- Incorporate Butternut Squash
- Spoon in that dreamy puree, stirring til it all comes together.
- Simmer the Sauce
- Let everything gently bubble so the gnocchi get soft all the way through.
- Add Gnocchi
- Toss the gnocchi into your skillet with cream and stock.
- Cook the Sausage
- Sizzle your sausage until it’s golden in a roomy pan.
Keep The Goodness For Later
Pop leftovers in the fridge and they’ll be good for five days. You can freeze it too for three months. When you want seconds, reheat it gently and splash in some more cream so it’s nice and smooth.
Best Sides To Enjoy
We always add some crunchy garlic bread to get all that sauce. A green salad with apples or arugula tastes so good next to it. Grab a glass of cold white wine and your autumn meal is set.
Switch Things Up
Try turkey instead for something lighter, or skip meat and go for mushrooms. Want it creamier but lighter? Use almond milk. Swap in sweet potato gnocchi to shake things up—still awesome!
Wondering About This Dish
No need to cook the gnocchi first. They’ll soften up fine right in the pan. You can use canned squash, but roasted makes it extra good. Any Italian sausage’s fine; just take off the casings. Mushrooms and kale work if you’re skipping meat. And yes, prepping the sauce ahead is fine—just keep it separate until you need it.
Pin it
Frequently Asked Questions
- → Is it okay to make butternut squash puree ahead of time?
Yeah, just roast and blend your squash before. Pop extra into the fridge or freezer if you want to save it for later.
- → Could I just buy puree instead?
For sure. The canned or frozen stuff makes the meal go faster, and it turns out tasty, too.
- → What if I don’t have fresh herbs?
Swap in 1/2 tsp dried thyme (or 1/4 tsp powdered). Dried sage works okay, but fresh brings more flavor.
- → My sauce is runny—what helps?
Let it cook a bit longer on low to medium. The cream and squash will thicken it up as they bubble.
- → How do I switch it to vegetarian?
Change out the sausage for mushrooms or a veggie sausage, and use veggie broth instead of chicken.