Description
Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is a fall-inspired dish that’s both comforting and elegant. Tender gnocchi and savory sausage are enveloped in a velvety squash sauce infused with herbs.
Ingredients
1 lb potato gnocchi (store-bought or homemade)
8 oz Italian sausage (mild or spicy), casings removed
2 tablespoons olive oil or butter
½ small yellow onion, finely chopped
2 cloves garlic, minced
1½ cups butternut squash purée (canned or homemade)
½ cup heavy cream
¼ cup grated Parmesan cheese
1 teaspoon fresh thyme leaves (or ½ tsp dried)
4–5 fresh sage leaves, chopped (or ½ tsp dried sage)
Salt and black pepper, to taste
Optional: red pepper flakes for heat
Instructions
1. Bring a large pot of salted water to a boil. Cook gnocchi according to package directions. Reserve ½ cup pasta water and drain.
2. While gnocchi cooks, heat olive oil or butter in a large skillet over medium heat. Add sausage and cook until browned, breaking it up with a spatula. Transfer to a plate.
3. In the same pan, add onion and cook until soft, about 3 minutes. Add garlic and sauté 30 seconds.
4. Stir in butternut squash purée, cream, Parmesan, thyme, sage, salt, and pepper. Simmer for 3–4 minutes.
5. Return sausage to the skillet and stir to combine.
6. Add gnocchi and toss gently to coat in sauce, using reserved pasta water as needed to loosen.
7. Serve hot, garnished with extra herbs and Parmesan.
Notes
Use roasted butternut squash for deeper flavor if making purée from scratch.
Add baby spinach or kale for extra greens.
This dish pairs beautifully with a crisp white wine like Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 5g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
Keywords: butternut squash gnocchi, creamy fall pasta, sausage gnocchi recipe