Name: Creamy Butternut Squash Gnocchi with Sausage
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American / Italian
Ingredients: 12 oz Italian sausage, casings removed; 1 tablespoon olive oil; 10 oz potato gnocchi; 1 cup heavy cream; ½ cup chicken broth; 1 cup butternut squash puree; 3 cloves garlic, minced; 2 tablespoons fresh sage, chopped; 2 tablespoons fresh thyme leaves; Salt and freshly ground black pepper, to taste

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A warm, creamy autumn meal combining pillowy gnocchi, rich butternut squash sauce, and savory sausage. This dish comes together in a single skillet, making it both cozy and convenient—perfect for chilly nights when I want something comforting but still impressive. Creamy Butternut Squash Gnocchi with Sausage

Why You’ll Love This Recipe

I love how this recipe blends hearty and creamy elements all in one pan. The gnocchi become tender in the sauce, absorbing all the savory flavor from the sausage and herbs, while the butternut squash adds a sweet, velvety richness. Whether I’m cooking for my family or just craving something filling and fall-inspired, this meal always hits the spot. It’s also easy to customize and great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈450 g) potato gnocchi
12‑16 oz Italian sausage (mild or spicy), casings removed
2 cups butternut squash puree (or roasted & pureed squash)
1 cup heavy cream
½ cup chicken broth (or more, to thin sauce)
1 medium onion, diced
2‑3 cloves garlic, minced
2 tbsp butter (or olive oil)
Fresh sage leaves, chopped
Fresh thyme (or dried thyme), handful or 1‑2 tsp
Salt & black pepper to taste
Parmesan cheese, grated (for serving)
Optional: a pinch of red pepper flakes for heat

Directions

I start by browning the sausage in a skillet over medium heat, breaking it apart as it cooks. Once it’s fully cooked, I remove it from the pan and set it aside.
In the same skillet, I melt butter (or use oil) and sauté the diced onion until it’s soft and translucent. Then I add the garlic, chopped sage, and thyme, letting everything cook until fragrant.
I stir in the butternut squash puree, heavy cream, and chicken broth, bringing the mixture to a gentle simmer so the flavors blend.
Next, I add the gnocchi directly into the sauce and let it cook until the gnocchi are tender and cooked through. I stir occasionally and adjust the liquid if the sauce thickens too much.
I return the cooked sausage to the skillet and mix everything together. Then I taste and adjust the seasoning with salt, pepper, and red pepper flakes if I want some heat.
I serve the dish hot, topped with plenty of grated Parmesan and extra sage if I’m feeling fancy.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes

Variations

Sometimes I roast my own butternut squash instead of using puree—it deepens the flavor. For a lighter version, I swap out the heavy cream with half-and-half or even whole milk. When I want to add some greens, I stir in a handful of spinach or chopped kale near the end. If I’m craving extra heat, I use spicy Italian sausage and don’t skip the red pepper flakes.

storage/reheating

Leftovers keep really well in the fridge for 3–4 days. I reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much. The flavors are often even better the next day.

FAQs

What type of sausage works best in this recipe?

I usually go for mild or spicy Italian sausage depending on my mood. If I want more heat, I use spicy and add red pepper flakes. Chicken or turkey sausage also works great.

Can I use frozen gnocchi?

Yes, I’ve used frozen gnocchi without any issues. I just add it straight to the sauce and give it a few extra minutes to cook through.

How can I make this dish vegetarian?

To make it vegetarian, I skip the sausage and use plant-based sausage or add more veggies like mushrooms and spinach. The squash and cream still give it plenty of richness.

What can I use instead of heavy cream?

If I want to cut down on fat, I use half-and-half or even milk. For a dairy-free version, coconut cream or a thick oat milk can work well too.

Can I make the butternut squash puree from scratch?

Definitely. I roast about 400–500 g of diced butternut squash until soft, then blend it with a splash of broth or cream until smooth.

Conclusion

Creamy butternut squash gnocchi with sausage is one of my favorite fall dinners—it’s hearty, flavorful, and comes together in one skillet. Whether I make it for a cozy weeknight or serve it to guests, it’s always a comforting, crowd-pleasing dish.