There’s something special about creating a warm and hearty meal that brings everyone around the dinner table. This Butternut Squash, Sausage, and Kale Gnocchi recipe is one of those dishes that became a go-to for our family when the weather starts to cool down. It’s quick enough to pull together on a busy weeknight, but it still feels like a treat, especially when you sprinkle it with fresh Parmesan.
I first started making this dish when we had an abundance of butternut squash from our fall garden. I had to get creative with how to use it all, and this combination of savory sausage, tender squash, and hearty kale quickly became a hit. My kids love the gnocchi, and my husband appreciates the comforting flavors.
This meal is one of my favorites because it’s a complete dish in one pan. Less cleanup, more flavor! Plus, it’s versatile – you can easily swap out the kale for spinach or use sweet potatoes instead of squash. It’s filling, delicious, and the leftovers are just as good the next day. I hope your family loves it as much as mine does!
Preparing Butternut Squash, Sausage, and Kale Gnocchi
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Ingredients
- 1 pound Italian sausage (hot or mild)
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 small butternut squash (peeled, diced into cubes, about 2 1/2 cups)
- 1/2 teaspoon red pepper flakes (optional, plus more for garnish)
- 1 bunch lacinato kale (Tuscan or dinosaur, chopped, about 3 cups)
- 1 tablespoon fresh sage (chopped)
- 1/2 tablespoon fresh thyme (chopped)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 garlic cloves (minced)
- 3 tablespoons shallots (minced)
- 1 pound gnocchi (shelf-stable variety)
- 1 cup chicken broth
- Freshly grated Parmesan cheese for serving
Directions
Start by heating a large skillet over medium-high heat. Add the olive oil and brown the sausage, breaking it into crumbles as it cooks. Once fully browned, remove the sausage with a slotted spoon and set aside, leaving the oil in the pan.
Lower the heat to medium and melt the butter in the same skillet. Add the cubed butternut squash along with the thyme, sage, red pepper flakes, salt, and pepper. Sauté for about 4 minutes until the squash begins to soften.
Next, add the minced garlic and shallots to the skillet. Cook for about one minute until fragrant.
Now, toss the chopped kale into the skillet and return the sausage to the pan. Stir everything together, then add the gnocchi. Pour the chicken broth over the mixture, bringing it to a light boil.
Reduce the heat to a low simmer and cover the pan. Let the gnocchi cook for 8 minutes, stirring occasionally until they are tender and fully cooked.
Serve hot, topped with freshly grated Parmesan and an extra sprinkle of red pepper flakes if you like a bit more heat.
Storing Suggestion
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth to keep the gnocchi from drying out.
Cooking Tips
If you want to save time, you can buy pre-cubed butternut squash from the grocery store. You can also swap the sausage for ground turkey or even a plant-based sausage for a lighter option.
Serving Suggestions
This dish pairs beautifully with a simple green salad and a crisp white wine. You could also serve it with garlic bread on the side for a more indulgent meal.
Ingredient Substitutions
If you can’t find lacinato kale, you can use regular kale or spinach. Sweet potatoes are a great substitute for butternut squash if that’s what you have on hand.
Seasonal Variations
In the fall and winter, butternut squash and kale are in season, making this dish perfect for cooler months. In the spring, you can swap the squash for zucchini and the kale for baby spinach to lighten it up.
Allergen Information
This recipe contains dairy from the butter and Parmesan cheese. To make it dairy-free, you can substitute the butter with a plant-based alternative and skip the Parmesan or use a vegan version.
FAQ
Can I use frozen gnocchi instead of shelf-stable?
Yes, frozen gnocchi will work just as well. You can add them directly to the pan without defrosting; just adjust the cooking time slightly to ensure they cook through.
What other vegetables can I add to this dish?
You can add mushrooms, bell peppers, or even cherry tomatoes to this dish for extra flavor and texture. Just sauté them along with the butternut squash.
Can I make this recipe ahead of time?
Yes, you can prepare the dish a day in advance and reheat it in a skillet. Be sure to store it properly in an airtight container in the refrigerator.
What’s the best way to reheat this gnocchi dish?
Reheat it in a skillet over low heat, adding a splash of chicken broth or water to keep it from drying out. You can also reheat it in the microwave, but the texture might not be as good.
Can I make this recipe gluten-free?
Yes, you can use gluten-free gnocchi and ensure that your sausage and chicken broth are gluten-free. The rest of the ingredients are naturally gluten-free.
How can I make this dish spicier?
If you like a bit more heat, you can add more red pepper flakes or even a pinch of cayenne pepper. You could also use a spicier sausage to bring out more flavor.
Butternut Squash, Sausage, and Kale Gnocchi
Ingredients
- 1 pound Italian sausage (hot or mild)
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 small butternut squash (peeled and diced, about 2 1/2 cups)
- 1/2 teaspoon red pepper flakes (optional, plus more for garnish)
- 1 bunch lacinato kale (chopped, about 3 cups)
- 1 tablespoon fresh sage (chopped)
- 1/2 tablespoon fresh thyme (chopped)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cloves garlic (minced)
- 3 tablespoons shallots (minced)
- 1 pound gnocchi (shelf-stable variety)
- 1 cup chicken broth
- Freshly grated Parmesan cheese for serving
Instructions
- Heat a large skillet or dutch oven over medium-high heat and add 3 tablespoons of olive oil. Cook the sausage, breaking it into pieces as it browns. Once fully cooked, remove the sausage using a slotted spoon and set aside, leaving the oil in the pan.
- Reduce the heat to medium, then melt 2 tablespoons of butter in the same pan. Add the cubed butternut squash, thyme, sage, red pepper flakes, salt, and pepper. Sauté for about 4 minutes until the squash starts to soften.
- Stir in the minced shallots and garlic, cooking for an additional minute until fragrant.
- Toss in the chopped kale and return the sausage to the pan. Stir everything to combine, then add the gnocchi. Pour the chicken broth over the mixture and bring it to a light boil.
- Lower the heat to a gentle simmer and cover the pan. Cook the gnocchi for about 8 minutes, stirring occasionally to ensure even cooking. Once the gnocchi are soft and cooked through, taste and adjust the seasoning as needed.
- Serve immediately with a generous sprinkle of freshly grated Parmesan and extra red pepper flakes if desired.
