Creamy Butternut Squash Gnocchi with Sausage is the ultimate cozy comfort food — a dish that’s rich, creamy, slightly sweet, and full of savory depth. Tender potato gnocchi are tossed in a luscious butternut squash cream sauce infused with garlic, Parmesan, and herbs, then topped with golden, caramelized Italian sausage.
It’s a one-pan meal that feels like something out of a restaurant kitchen — but it’s surprisingly easy to make at home. Perfect for chilly evenings, family dinners, or even as a holiday side, this recipe will warm your table (and your heart) with every bite.
Ingredients Overview
This hearty dish brings together a few humble ingredients for a luxurious result:
Gnocchi
Potato gnocchi are soft, pillowy dumplings that soak up sauces beautifully. You can use store-bought gnocchi for convenience or homemade gnocchi for an extra-special touch.
Butternut Squash
The star of the sauce — butternut squash gives a naturally sweet, nutty flavor and velvety smooth texture once pureed. It pairs beautifully with sausage and creamy Parmesan.
Sausage
Use Italian sausage (mild or spicy, depending on preference). The rendered fat adds savory richness to the sauce, balancing the sweetness of the squash.
Cream & Parmesan
Heavy cream creates a luscious, silky sauce, while Parmesan cheese adds sharp, nutty flavor. You can substitute half-and-half for a lighter version or add a touch of cream cheese for extra body.
Aromatics & Herbs
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Garlic and onion build depth and flavor.
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Sage or thyme enhances the earthy, cozy notes of the squash.
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Nutmeg (just a pinch) brings subtle warmth to the cream sauce.
Optional Add-Ins
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Spinach for color and nutrients.
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Crushed red pepper flakes for gentle heat.
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Toasted walnuts or pine nuts for a bit of crunch.
Step-by-Step Instructions
1. Prepare the Butternut Squash
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Peel and dice 3 cups of butternut squash into 1-inch cubes.
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Boil or steam until fork-tender (about 10–12 minutes).
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Drain and mash with a fork or blend with ¼ cup of cream until smooth. Set aside.
Tip: You can also use canned butternut squash puree to save time.
2. Cook the Sausage
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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Add ½ lb Italian sausage (mild or spicy), breaking it apart with a spatula as it cooks.
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Cook for 6–8 minutes, until browned and fully cooked.
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Remove sausage from the pan and set aside, leaving a small amount of rendered fat for flavor.
3. Sauté the Aromatics
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In the same pan, add 1 tablespoon butter.
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Add ½ small onion (finely chopped) and 3 cloves garlic (minced).
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Sauté for 2–3 minutes until fragrant and translucent.
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Stir in 1 teaspoon fresh sage (or ½ teaspoon dried) and a pinch of nutmeg.
4. Make the Creamy Butternut Sauce
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Add the butternut squash puree to the skillet.
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Pour in 1 cup heavy cream (or half-and-half for a lighter version) and ½ cup grated Parmesan cheese.
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Stir to combine and simmer gently over low heat for 5–7 minutes, until the sauce thickens and becomes smooth and glossy.
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Taste and season with salt and pepper as needed.
If the sauce is too thick, add a splash of milk or chicken broth to loosen it.
5. Cook the Gnocchi
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Meanwhile, bring a pot of salted water to a boil.
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Add 1 lb potato gnocchi and cook according to package instructions (usually 2–3 minutes, until they float to the surface).
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Drain and transfer the gnocchi directly into the skillet with the sauce.
6. Combine Everything
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Add the cooked sausage back into the skillet with the gnocchi and sauce.
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Gently toss everything together until well-coated.
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Simmer for 2–3 minutes, allowing the flavors to meld together.
7. Finish and Serve
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Sprinkle with extra Parmesan cheese, freshly cracked black pepper, and chopped sage or parsley.
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Serve immediately, hot and creamy.
Optional: Garnish with toasted walnuts or a drizzle of brown butter for an elevated touch.
Tips, Variations, and Substitutions
Tips
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Don’t Overcook the Gnocchi: They only need a few minutes. Overcooking makes them mushy.
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Make Ahead: You can prep the butternut squash puree a day in advance.
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Brown the Butter: Before adding the aromatics, brown the butter slightly for a deeper, nutty flavor.
Variations
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Vegetarian: Omit the sausage and add sautéed mushrooms or spinach.
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Spicy: Use spicy Italian sausage or add ½ teaspoon red pepper flakes for heat.
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Cheesy Upgrade: Stir in a handful of fontina, gruyère, or cream cheese for a richer sauce.
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Herb Swap: Use thyme instead of sage for a more subtle herbal flavor.
Substitutions
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Sausage: Try turkey sausage or plant-based sausage for a lighter option.
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Butternut Squash: Substitute with pumpkin puree or sweet potato puree for a seasonal twist.
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Cream: Use coconut milk for a dairy-free version (adds a hint of sweetness that complements the squash).
Serving Ideas & Occasions
This dish is cozy enough for weeknights yet impressive enough for holidays:
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Fall or Winter Dinners: Warm, hearty, and full of seasonal flavor.
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Holiday Meals: A great side for roast turkey, chicken, or ham.
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Date Night In: Elegant, flavorful, and indulgent — pair with a glass of white wine.
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Meal Prep: Reheats beautifully for lunch the next day (just add a splash of cream to revive the sauce).
Pair it with:
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Garlic Bread or Rosemary Focaccia
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Simple Green Salad with lemon vinaigrette
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Roasted Brussels Sprouts or Honey Glazed Carrots & Green Beans
Nutritional & Health Notes
This dish is hearty and nourishing, with a good balance of carbohydrates, protein, and healthy fats.
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Butternut Squash: High in vitamin A, vitamin C, and antioxidants.
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Sausage: Adds protein and richness; use turkey or chicken sausage for a leaner option.
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Gnocchi: Provides satisfying complex carbs for energy.
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Parmesan & Cream: Deliver calcium and protein while creating a creamy texture.
For a lighter option, substitute half-and-half, turkey sausage, and whole-wheat gnocchi.
Frequently Asked Questions
1. Can I use frozen gnocchi?
Yes! Cook from frozen according to package directions — just note it might take an extra minute or two to float.
2. Can I use pre-made butternut squash puree?
Absolutely. Use 1 ½ cups canned puree, but make sure it’s unsweetened and 100% squash (not pumpkin pie filling).
3. How can I make this dish dairy-free?
Use coconut milk or cashew cream instead of heavy cream and nutritional yeast instead of Parmesan.
4. How do I store leftovers?
Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of milk or cream.
5. Can I freeze it?
Yes, but the sauce may slightly change texture. Freeze in portions, then thaw overnight and reheat with extra cream.
