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Tasty Butternut Sausage Gnocchi

Featured in: Comforting Pasta Recipes for All Tastes

This butternut squash gnocchi dish puts together soft potato dumplings, flavorful Italian sausage, and smooth butternut squash in a rich cream bath. Garden-fresh sage and thyme bring earthy notes that go wonderfully with the squash's natural sweetness. You can make it in a single pan in just 40 minutes, so it's great for both regular family meals and casual get-togethers. The mix of textures - from soft gnocchi to crunchy sausage bits - makes for a really satisfying dinner. Though it tastes fancy, anyone can make this dish regardless of cooking experience.
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Updated on Sun, 20 Apr 2025 17:42:27 GMT
Butternut Squash Gnocchi Pin it
Butternut Squash Gnocchi | tastefullyrecipe.com

When soft potato gnocchi meets smooth butternut squash sauce, you get an amazing fall meal that feels like a cozy hug. This simple one-pan dish turns basic ingredients into something special, mixing spicy sausage, fresh herbs, and a creamy sauce that perfectly coats each fluffy gnocchi piece. The sweet squash works so well with the savory meat, while fresh sage and thyme add rich flavors that make you want more with every bite.

I stumbled upon this meal one chilly fall night when I wanted something both comfy and fancy. After trying different ways to get the sauce just right, this version became such a hit that even my super picky nephew asks for it all the time.

Smart Ingredient Choices

  • Quality potato gnocchi: Look for ones with at least 85% potato so they stay intact and have the right softness when cooked
  • New butternut squash: Gives much better flavor than frozen options with brighter color and natural sweetness
  • Italian sausage: Adds rich taste throughout the dish; go for hot if you want extra kick or mild for a gentler flavor
  • Heavy cream: Makes everything velvety smooth in a way that milk or half-and-half just can't match
  • Fresh sage and thyme: Bring wonderful smells and tastes that you just won't get from dried herbs

Putting It All Together

Starting Off Right:
Heat your biggest pan over medium heat and toss in those sliced sausages. Let them brown up nicely to release all their tasty oils that'll make the whole dish better.
Adding The Gnocchi:
Put the raw gnocchi straight into the pan with the sausage so they can soak up all those flavors while they cook in the sauce that's coming next.
Making The Sauce:
Add your mix of heavy cream and chicken stock, watching them come together to start your amazing sauce. Cover the pan and let everything work its magic as the gnocchi turns perfectly soft.
Squash Time:
Stir in the bright butternut squash puree and minced garlic, mixing gently as the sauce gets thick and silky, wrapping around each gnocchi beautifully.
Fresh Herb Finish:
Toss in that fresh sage and thyme, letting their oils mix into the warm sauce, then add salt and fresh black pepper until it tastes just right.
Creamy Butternut Squash Gnocchi Pin it
Creamy Butternut Squash Gnocchi | tastefullyrecipe.com

My grandma always told me butternut squash was like nature's butter, and this dish really shows she was right. The way it melts into the sauce makes everything so rich that each bite feels extra special.

Great Food Matches

Make this meal even better by adding some crusty bread for soaking up sauce or a simple arugula salad with just lemon and olive oil. The way the rich gnocchi contrasts with those fresh, peppery greens creates a meal you won't forget.

Ways To Switch It Up

You can make this dish your own by using pancetta or crispy bacon instead of sausage for a different flavor kick. Want it vegetarian? Skip the meat and throw in some sautéed mushrooms. The sauce tastes even better with a spoonful of mascarpone or a splash of dry white wine mixed in.

Saving For Later

Keep any extras in a sealed container for up to three days. When you're ready to eat again, warm it slowly in a pan on low heat with a little cream or broth to bring the sauce back to life. Don't use the microwave though - it might make your sauce separate.

Close-up Butternut Squash Gnocchi Recipe Pin it
Close-up Butternut Squash Gnocchi Recipe | tastefullyrecipe.com

I've made this dish so many times now, and I've learned that getting the right mix of creamy, savory and slightly sweet is what makes it special. This golden fall gnocchi has become a family favorite in my house, bringing all the warm feelings of autumn to our table.

Frequently Asked Questions

→ Can I use frozen gnocchi for this recipe?
Absolutely, frozen gnocchi works fine. Don't bother thawing - just toss it straight into your pan and cook it about 1-2 minutes longer.
→ How do I store leftover butternut squash puree?
Pop any extra puree in a sealed container and keep it in your fridge for up to 5 days or in your freezer for around 3 months.
→ What type of sausage works best?
Sweet or mild Italian sausage fits perfectly, but spicy Italian sausage can give it a nice kick if you're into heat.
→ Can I make this vegetarian?
Sure thing, just skip the sausage and swap chicken broth for veggie broth. Throw in some mushrooms for extra flavor.
→ How do I know when the gnocchi is cooked?
Your gnocchi is ready when it floats up to the surface and feels soft when you poke it with a fork, usually after about 4-5 minutes.

Squash Sausage Potato Pasta

A warm single-pan meal mixing soft gnocchi, Italian sausage and butternut squash in a thick cream sauce with aromatic herbs and minced garlic.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: American-Italian

Yield: 4 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 12 ounces sausage links (about 3, casings taken off)
02 10 ounces potato dumplings
03 1 cup squash puree from butternut

→ Sauce & Aromatics

04 1 cup cream
05 1/2 cup broth made from chicken
06 3 cloves garlic, finely chopped
07 2 tablespoons sage leaves, diced
08 2 tablespoons fresh thyme sprigs

→ Basics

09 1 tablespoon oil from olives
10 Black pepper and salt as needed

Instructions

Step 01

Take sausage out of casings and cut into pieces. Warm up olive oil in a big deep pan over medium fire. Toss in sausage bits and let them brown for about 4 minutes on one side, then turn and cook another 2 minutes.

Step 02

Throw your raw dumplings, cream, and chicken broth into the pan with your cooked sausage. Stir everything well and let it come to a bubble over medium heat. Put the lid on and let it simmer for around 5 minutes.

Step 03

Put in your butternut mash and chopped garlic. Let it bubble on medium heat, then turn it down to low-medium. Mix thoroughly and cook about 3 minutes until dumplings feel soft, garlic smells good, and sauce gets thick enough.

Step 04

Turn off the heat. Mix in half the sage and thyme you've got. Add salt and pepper if needed. When you're serving, sprinkle the leftover herbs on top.

Notes

  1. Make your squash mash ahead of time. You'll have some left that can go in the fridge or freezer for another meal.
  2. Got no fresh thyme? Just use 1/2 teaspoon of dried thyme or 1/4 teaspoon of ground thyme powder instead.
  3. Your sausage might already be salty enough - give it a taste before adding more salt.

Tools You'll Need

  • Deep pan with cover
  • Cutting board and good knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Cream (dairy product)
  • Potato dumplings (contain gluten)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 674
  • Total Fat: 53 g
  • Total Carbohydrate: 34 g
  • Protein: 17 g