There’s something about the cozy flavors of fall that always brings me back to my grandmother’s kitchen. The cool weather meant we were transitioning from light summer dishes to heartier meals, and her creamy butternut squash gnocchi was a family favorite. It wasn’t just about the food—though it was always incredible—it was about the laughter, stories, and love we shared over the dinner table. As a child, I would watch her with awe, rolling out delicate potato gnocchi and crafting the smoothest butternut squash sauce that seemed to capture the very essence of autumn.
Years later, during a trip to the Italian countryside, I had the chance to learn from a local chef who shared their own twist on this classic dish. It was a small family-run restaurant, nestled in the rolling hills of Tuscany, where they served gnocchi with a rustic sausage and creamy squash sauce. Each bite transported me back to those fall evenings with my grandmother, yet it introduced a new depth of flavor—thanks to the addition of spicy Italian sausage and a touch of fresh sage and thyme.
Inspired by both memories, this recipe combines the best of both worlds: the richness of my grandmother’s butternut squash sauce and the savory, comforting flavors I discovered in Italy. The beauty of this dish is in its balance—the velvety squash purée mingles perfectly with the savory sausage and pillowy gnocchi, while the fresh herbs add an earthy brightness. It’s the kind of dish that makes you want to gather your loved ones around the table, share stories, and savor every bite.
Whether you’re making it for a weeknight dinner or a special occasion, this Creamy Butternut Squash Gnocchi with Sausage will become one of those recipes that transports you back to cherished memories or helps you create new ones. I hope you enjoy it as much as we do in my family!
Preparing Creamy Butternut Squash Gnocchi with Sausage
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Ingredients
- 12 oz Italian sausage, casing removed
- 1 tablespoon olive oil
- 10 oz potato gnocchi
- 1 cup butternut squash purée
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh thyme
- Salt and black pepper, to taste
Directions
- Heat olive oil in a large skillet over medium heat. Remove the sausage from its casing and slice it before adding to the skillet.
- Cook the sausage slices for about 4 minutes on one side until browned. Flip the sausage and cook for an additional 2 minutes on the other side.
- Incorporate the gnocchi, heavy cream, and chicken broth into the skillet. Stir to combine and bring the mixture to a gentle boil over medium heat. Cover and let it simmer for approximately 5 minutes to allow the gnocchi to cook.
- Once the gnocchi is tender, stir in the butternut squash purée and minced garlic. Return the mixture to a boil, then reduce the heat to medium-low. Stir well and cook for an additional 3 minutes, or until the sauce reaches your preferred thickness. You can simmer it longer for a thicker consistency.
- Remove from heat and stir in half of the chopped sage and thyme. Season with salt and freshly ground black pepper according to your taste. Be cautious with salt, especially if the sausage is already salty.
- Garnish with the remaining sage and thyme before serving. Enjoy your delicious meal!
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.
Cooking Tips
For a lighter version, use turkey sausage or a plant-based alternative. You can also swap heavy cream for half-and-half or a non-dairy milk if preferred. Adjust the amount of garlic and herbs based on personal taste.
Serving Suggestions
Pair this dish with a side of sautéed greens or a fresh salad for a complete meal. A sprinkle of Parmesan cheese on top can add extra flavor. Serve with a glass of white wine for a delightful dinner experience.
Ingredient Substitutions
Instead of butternut squash purée, you can use pumpkin or sweet potato purée. Chicken broth can be replaced with vegetable broth for a vegetarian option. Use pre-cooked gnocchi if you prefer a quicker preparation.
Seasonal Variations
In the fall, you can add roasted chestnuts or cranberries for a seasonal twist. In the spring, consider incorporating fresh asparagus or peas to complement the dish’s flavors.
Allergen Information
This recipe contains dairy and gluten from the gnocchi. For dairy-free options, use a dairy-free cream substitute and gluten-free gnocchi. Ensure sausage is free from allergens if needed.
FAQ:
Can I use a different type of sausage for this recipe?
Yes, you can use chicken sausage, turkey sausage, or even a plant-based sausage if you prefer.
Can I prepare this dish ahead of time?
Yes, you can prepare the dish a day in advance. Just store it in the refrigerator and reheat gently before serving.
What can I serve with this gnocchi?
Consider pairing it with a light salad, roasted vegetables, or a side of steamed greens.
How can I make this recipe spicier?
Add red pepper flakes or a pinch of cayenne pepper to the dish for extra heat. You can also use spicy sausage if you prefer.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove.
How do I make this recipe vegetarian?
Use a plant-based sausage and substitute vegetable broth for the chicken broth. Ensure the gnocchi is also vegetarian or use a gluten-free option if needed.
Creamy Butternut Squash Gnocchi with Sausage
Ingredients
- 12 oz Italian sausage casings removed
- 1 tablespoon olive oil
- 10 oz potato gnocchi
- 1 cup butternut squash purée
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 garlic cloves minced
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme
- Salt and black pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Slice the sausage after removing the casings and add it to the skillet.
- Cook the sausage for about 4 minutes without turning, allowing it to brown on one side. Then flip and cook for an additional 2 minutes on the other side.
- Add the uncooked gnocchi, heavy cream, and chicken broth to the skillet with the sausage. Stir well and bring the mixture to a boil over medium heat. Cover and let it simmer for around 5 minutes, ensuring the gnocchi cooks as the sauce simmers.
- Once the gnocchi is cooked, mix in the butternut squash purée and minced garlic. Bring the sauce to a boil again, then reduce the heat to low-medium. Stir everything thoroughly and let it cook for another 3 minutes, or until the sauce thickens to your desired consistency. You can cook it longer if you prefer a thicker sauce.
- Remove the skillet from the heat and mix in half of the chopped sage and thyme. Season with salt and freshly ground black pepper to taste. Use caution with the salt, especially if your sausage is already salty.
- When ready to serve, garnish with the remaining sage and thyme. Enjoy!
