Did you know that butternut squash is one of the most popular fall vegetables in America, with sales peaking by nearly 30% in October? No wonder it’s a staple in comforting recipes! Today, I’m diving into one of my absolute favorites: creamy butternut squash gnocchi with sausage. This dish combines pillowy gnocchi, savory Italian sausage, and a velvety butternut squash cream sauce that feels like a warm hug in a bowl. Whether you’re meal prepping for the week or serving up a fancy dinner, this recipe never disappoints.
Ingredients You’ll Need for Creamy Butternut Squash Gnocchi with Sausage
Let me tell you, this recipe has saved me on more chilly nights than I can count. The ingredients list isn’t anything too fancy, but oh man, when they come together—it’s magic. Like, cozy-up-on-the-couch-with-a-big-bowl kind of magic.
Fresh or Store-Bought Gnocchi
Alright, I’m gonna be honest here. I want to be the person who makes gnocchi from scratch every time. I really do. But let’s face it—sometimes life just calls for that vacuum-sealed pack from Trader Joe’s or your local store. Totally fine. Either way, you’re aiming for those soft, pillowy dumplings that soak up the creamy butternut squash sauce like little flavor sponges.
If you do go the homemade route, use a little less flour than you’d think. I learned that the hard way when my first batch turned into something more like chewy bread nuggets than gnocchi.
Butternut Squash
You’ve got options here: buy it whole and peel it (ugh, those awkward curves!) or grab a bag of pre-cut chunks. Roasting brings out its natural sweetness, and that makes a huge difference. I tried boiling it once to save time, but the sauce ended up tasting kinda bland. Roasting at 400°F for 25–30 minutes with a drizzle of olive oil and a sprinkle of salt? That’s the move.
I usually roast a double batch and save the rest for lunch bowls during the week. Squash is a fall meal prep MVP.
Italian Sausage
Hot, mild, sweet—it all works. I usually grab spicy Italian sausage for that little kick. Just make sure to break it into small crumbles when cooking. You want it evenly distributed through every bite of gnocchi. I once used breakfast sausage in a pinch… not recommended. Too much maple, not enough savory.
Also, drain off a little fat after browning but not all of it. That’s flavor gold, baby.
Garlic, Onion, and Fresh Herbs
You can’t build flavor without aromatics. I use two cloves of garlic (three if I’m feeling bold), half a diced yellow onion, and a few sprigs of fresh thyme or sage. Sage is the real MVP here—it just gets butternut squash.
If you’ve only got dried herbs, reduce the amount a bit, or you’ll overpower the sauce.
Cream or Half-and-Half
Heavy cream = dreamy texture. Half-and-half works too, but don’t go lighter than that or you’ll lose the richness. One time, I used almond milk (why tho??) and it came out super watery and sad. Lesson learned: don’t skimp on the creamy element. You’re making comfort food, not diet pasta.
Parmesan Cheese
Grated fresh is best—none of that powdery stuff in the green can, please. I usually shave some on top too because, well, cheese. It gives the dish that final salty bite that balances out the sweetness from the squash.
Honestly, just gathering these ingredients gets me excited to cook. Once everything’s prepped, the rest of the recipe comes together like a dream. No weird ingredients. No fuss. Just flavor, warmth, and a lotta cheese.
Step-by-Step Cooking Instructions
Cooking this creamy butternut squash gnocchi with sausage is honestly one of my favorite fall rituals. There’s something super satisfying about the way it all comes together—like the kitchen just smells right. Here’s how I do it, and yeah, I’ve messed up a few steps in the past so I’ll throw in my little hacks too.
1. Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss your squash cubes with olive oil, salt, and a bit of pepper. If you wanna get fancy, add a pinch of smoked paprika or cinnamon. Lay them flat on a baking sheet—don’t crowd them.
Roast for 25–30 minutes until they’re golden and fork-tender. I’ve rushed this part before, and trust me, under-roasted squash = meh sauce. You want caramelization for that deep, sweet flavor.
2. Brown the Sausage
While the squash is roasting, get your sausage going. Medium-high heat, large skillet, a little oil if your sausage is lean. Break it up with a wooden spoon or spatula as it cooks—you want those little crispy bits for texture.
Here’s a tip I swear by: don’t stir it too much at first. Let it sit so it gets that nice brown crust. That’s where the flavor lives.
3. Sauté Garlic, Onion, and Herbs
Once the sausage is browned, push it to the side or remove it with a slotted spoon if there’s a lot of grease. Toss in diced onion and cook till translucent (about 3-5 minutes), then add minced garlic and herbs. Cook until fragrant—like, until your kitchen smells like an Italian grandma just moved in.
If it’s sticking, splash in a bit of broth or white wine. Boom—deglaze city.
4. Make the Sauce
Now here’s the fun part. Take your roasted squash and blend it with about ½ cup of cream and a splash of broth until silky. If it’s too thick, just add more liquid a little at a time.
You can use an immersion blender right in the pan, but I usually toss everything in a regular blender—it gets smoother. Then pour that golden sauce back into your skillet and mix with the sausage and onions. Heat it gently—don’t let it boil or it might separate.
5. Cook the Gnocchi
Boil water, salt it like the sea, and drop in your gnocchi. They’ll float to the top in 2-3 minutes—don’t walk away! Scoop ’em out with a slotted spoon right into the sauce. Saves on cleanup and adds a bit of starchy water to the mix, which helps everything cling together.
Once, I overcooked gnocchi by like five minutes and ended up with mushy potato sadness. Lesson learned: stay close.
6. Toss & Finish
Now stir everything together—gently, though. Gnocchi can break if you go wild. Add in a handful of parmesan, taste, and season with salt, pepper, maybe some crushed red pepper flakes if you like heat.
Let it all simmer for a couple of minutes, just to thicken up and coat everything real good.
Optional (but highly recommended): top with more parmesan, a sprinkle of fresh sage, and a drizzle of olive oil or even brown butter if you’re feelin’ fancy.
There you go. From squash to sauce to soul-warming dinner—all in one skillet (well, mostly). Want to know how to take it up a notch with tips for making it even creamier and more flavorful?
Tips for Making It Extra Creamy & Flavorful
I’ve made this creamy butternut squash gnocchi with sausage a lot. Like, to the point where my partner groans every time I pull out another squash. But hey—it’s dang good. And over time, I’ve figured out a few tricks that really take this dish from “nice” to “holy heck, give me another bowl.”
Roast the Squash — Don’t Boil It
I know I already said this, but it’s worth repeating. Roasting brings out that deep, sweet, caramelized flavor. Boiling? It just turns it into orange mush with zero personality. Trust me—I tried once when I was running late, and the sauce ended up tasting like baby food.
Roast it with olive oil, salt, and maybe a teeny pinch of chili flakes. The edges get crispy and golden, and that’s where the flavor lives.
Add a Splash of Chicken Broth
This is one of those “happy accident” discoveries. I was short on cream one night and subbed in some chicken broth. Turns out, it made the sauce taste richer, not thinner. Just a splash—¼ to ⅓ cup—does the trick. It gives a savory backbone that balances out the sweetness of the squash.
Veggie broth works too, but it doesn’t have the same depth. I save the veggie version for meatless Mondays.
Sage Is Your Best Friend
If you’re using dried Italian seasoning or just parsley, please stop what you’re doing and get some sage. Fresh if possible. It’s made for squash. You can chop it up and toss it in, or even better—fry a few whole leaves in butter and lay them on top. Boom. Instant five-star vibes.
I did this once for a dinner party, and someone legit asked if I was a chef. (I’m not. I just have a grocery store and internet access.)
Swap in Mascarpone or Ricotta for a Twist
Look, cream is great, but if you wanna make your sauce ultra-luxurious, mascarpone is your secret weapon. It melts into the squash like butter and gives it that smooth, slightly tangy depth.
Ricotta works too—especially whipped ricotta. I did this once when I had some leftover from another recipe, and now I keep a tub in my fridge just for pasta emergencies.
Don’t Be Shy with the Cheese
Seriously. Parmesan is your co-star here. Add some to the sauce, save some for topping, and maybe keep a little extra at the table. Aged parm has that salty, nutty flavor that balances the richness of the dish perfectly.
Oh, and if you wanna go rogue? Try pecorino. It’s sharper and saltier, which works super well if your sausage is on the sweeter side.
These tips might sound simple, but they make all the difference. This dish is one of those where a few small changes turn it into a restaurant-level meal—without the restaurant price tag. Up next, I’ve got some tasty ideas for what to serve this with (besides just a fork and an appetite 😄).
Perfect Pairings & Serving Suggestions
Okay, so you’ve got this creamy, cozy, golden bowl of butternut squash gnocchi with sausage. Now what? Do you just sit on the couch and eat it straight from the pan like a feral pasta goblin (no judgment)? Or do you serve it like the comforting autumn feast it deserves to be?
Here are some pairing ideas I’ve tried over the years that really round things out.
Garlic Bread or Focaccia
Let’s be real: creamy pasta needs something bready to swipe through the sauce puddles left on your plate. I usually grab some store-bought focaccia or make a quick garlic butter toast situation. One time I served it with rosemary sourdough and the combo was so good I nearly cried.
The key? Something crusty on the outside, soft in the middle. Bonus points if it’s warm.
Side Salad with Tangy Vinaigrette
This dish is rich and hearty, so a fresh salad cuts right through that creaminess. I like arugula or mixed greens with thinly sliced red onion, toasted walnuts, and a simple balsamic vinaigrette. Just enough acidity to balance the richness of the gnocchi.
Pro tip: don’t over-dress the salad. You want light and snappy, not soggy.
Roasted Veggies on the Side
Sometimes I’ll throw some carrots or Brussels sprouts on the tray with the squash and roast everything together. Toss them in olive oil, salt, and a touch of maple syrup or Dijon mustard. If you’re already heating the oven, might as well get more use out of it, right?
I’ve even done roasted grapes before. Sounds weird, I know, but they get all jammy and pair so well with sausage.
Wine Pairings
Yes, please. My go-to is a lightly oaked Chardonnay—it’s creamy enough to match the sauce but not too overpowering. If you’re more into reds, Pinot Noir is solid. It’s soft, fruity, and doesn’t fight with the sweet squash.
Not a wine person? Try a crisp apple cider or even a ginger beer. That spicy-sweet combo is chef’s kiss.
Serve It in a Big Cozy Bowl
Presentation matters—at least when you’re not eating it over the sink. I like to serve it in shallow pasta bowls with a sprinkle of parmesan, a few fried sage leaves, and maybe even a drizzle of browned butter if I’m feeling extra.
Light a candle, pour a drink, and pretend you’re at a little rustic trattoria in the mountains of Italy. It’s a vibe.
Whether you’re cooking for friends or just trying to jazz up a Tuesday night, these pairings turn a humble bowl of creamy butternut squash gnocchi into a whole experience.
So there you have it—creamy butternut squash gnocchi with sausage, all dressed up and ready to warm your soul. This isn’t just a fall recipe… it’s a repeat-it-weekly, sneak-back-for-seconds kind of dish.
You get the sweet, roasted flavor from the squash. The richness of the cream. The savory punch from the sausage. And when that all gets wrapped around those tender little gnocchi pillows? Man. It’s next-level comfort food.
And the best part? It’s customizable. Make it spicy, make it cheesy, add greens, skip the meat—whatever fits your vibe. Whether you’re cooking for the fam or just making a cozy dinner for one (with leftovers for tomorrow!), this recipe’s got you covered.
🍂 If you give this a try, don’t forget to share your version on Pinterest! Pin it, snap a pic, or even add your own twist. I’d love to see how it turns out. You never know who you might inspire to cook up their own bowl of creamy gnocchi goodness.
Print
Creamy Butternut Squash Gnocchi with Sausage
Pillowy gnocchi, savory Italian sausage, and a velvety butternut squash cream sauce that feels like a warm hug in a bowl—this dish is the ultimate cozy comfort food for fall.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 package of fresh or store-bought gnocchi
- 1 medium butternut squash, peeled and cubed (or pre-cut squash)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ½ pound spicy Italian sausage (or mild/sweet)
- 2 cloves garlic, minced
- ½ yellow onion, diced
- Fresh sage or thyme (a few sprigs)
- ½ cup heavy cream or half-and-half
- ¼ to ⅓ cup chicken broth (optional for extra flavor)
- ½ cup grated Parmesan cheese (plus more for serving)
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and fork-tender.
- In a large skillet over medium-high heat, cook sausage until browned and crumbly. Don’t stir too often—let it crisp up. Drain excess fat but keep a little for flavor.
- Push sausage to the side. Sauté diced onion until translucent (3–5 minutes), then add garlic and herbs. Cook until fragrant. Deglaze with a splash of broth or white wine if needed.
- Blend roasted squash with cream and a splash of broth until smooth. Use an immersion blender or regular blender. Return sauce to skillet and mix with sausage and aromatics. Heat gently without boiling.
- Boil gnocchi in salted water. When they float (2–3 minutes), scoop them directly into the sauce. Gently toss to coat everything evenly.
- Stir in Parmesan, taste, and adjust seasoning. Simmer a couple of minutes until sauce thickens slightly.
- Optional: Top with extra Parmesan, fried sage, and a drizzle of olive oil or brown butter before serving.
Notes
Roast your squash for maximum flavor—don’t boil it. For extra richness, stir in a spoonful of mascarpone or ricotta. Sage and Parmesan are key flavor boosters. Great for meal prep or impressing dinner guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 75mg
