Butternut Squash Gnocchi with Sausage: Creamy & Easy Comfort Dinner

Name: Butternut Squash Gnocchi with Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian American
Ingredients: 1 lb butternut squash gnocchi (fresh or frozen); ½ lb Italian sausage (mild or spicy); 1 shallot or small onion, diced; 2 cloves garlic, minced; 1 tbsp fresh sage, chopped; ⅓ cup heavy cream; ⅓ cup grated Parmesan; Salt and black pepper, to taste; 1 tbsp olive oil or butter; Optional: red pepper flakes, spinach or kale, chicken broth

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There’s something truly comforting about a big bowl of pillowy butternut squash gnocchi tossed in a savory sausage sauce. This cozy fall favorite brings the perfect balance of sweet and savory to your dinner table, without hours in the kitchen. Whether you’re using homemade gnocchi or grabbing your favorite store-bought brand, this butternut squash gnocchi recipe is all about warmth, flavor, and simplicity. In this guide, you’ll discover why it’s a weeknight-worthy winner, exactly what you’ll need, how to make it easily, and helpful tips for making it your own. It’s the kind of dish that says, “home-cooked and proud.”

Table of Contents

Why You’ll Love This Butternut Squash Gnocchi with Sausage

A true one-pan comfort dish

This butternut squash gnocchi recipe isn’t just comforting, it’s wildly satisfying. You get tender bites of squash-infused gnocchi, golden brown from a quick pan-fry, coated in a savory sausage sauce that’s bursting with herbs and just the right amount of cream. It feels like a gourmet dinner, but the prep and cook time stay low, making it perfect for weeknights. This is the kind of meal that fills your kitchen with the smell of something delicious and makes your people wander in asking, “What’s for dinner?”

This recipe was born in my own kitchen when I had leftover homemade gnocchi and a half-package of Italian sausage in the fridge. My husband took one bite and gave that look:the “don’t change a thing” look, and that’s when I knew it was going on Dailycious. Since then, we’ve made it at least a dozen times, always scraping the pan for the last bits of sauce.

If you enjoy cozy, fall-forward flavors like those in this Pumpkin Baked Oatmeal, this dish will hit every note. It’s rich without being heavy, and filling without feeling like a food coma is coming.

Fast enough for a weeknight, special enough for guests

The beauty of this butternut squash gnocchi with sausage is its balance: fast enough for Tuesday, yet impressive enough for Sunday dinner. From start to finish, the whole thing takes about 30 minutes. That means minimal prep, one pan, and no need to boil the gnocchi separately; it cooks right in the sauce. It’s that kind of magic where all the components work together and actually make your life easier, not harder.

You can also prep ahead by making the gnocchi in advance or using frozen or store-bought versions. And if you’re looking for a way to stretch this dish into a vegetarian-friendly dinner, it’s easy to sub in sautéed mushrooms or white beans. This dish joins the ranks of cozy mains like our Yellow Squash Casserole with Cheese; simple, comforting, and made to be devoured.

Ingredients for Butternut Squash Gnocchi with Sausage

Simple ingredients, bold fall flavor

This butternut squash gnocchi recipe keeps the ingredient list short and practical, without skimping on comfort. Each item plays a role in bringing out the sweet and savory balance that makes this dish irresistible. Here’s what you’ll need to pull it together:

Main Ingredients

Butternut squash gnocchi – You can use homemade, frozen, or fresh store-bought. If using frozen, don’t thaw them; they go straight into the pan.
Italian sausage – Mild or spicy pork sausage works best. You can also use chicken or turkey sausage if preferred.
Garlic – Freshly minced garlic adds a deep, aromatic base.
Shallot or onion – Either will work. Shallots add a mild sweetness that plays well with the squash.
Fresh sage or thyme – These herbs bring cozy autumn flavor to the whole dish.
Heavy cream – Just a splash helps create that silky, rich sauce without overpowering.
Parmesan cheese – Freshly grated is best. Adds saltiness and a nutty finish.
Salt and pepper – Adjust to taste.
Olive oil or butter – For browning and richness.

Optional Add-Ins

Red pepper flakes – For a spicy kick.
Spinach or kale – Stir in at the end for added greens.
Chicken broth – For thinning the sauce, if needed.

This combination gives you a creamy, flavorful sauce with crispy-edged gnocchi that soak up every bit of flavor. It’s a pantry-friendly lineup with just enough freshness to feel like you made something special.

Ingredient swaps and what to avoid

If you can’t find butternut squash gnocchi, regular potato gnocchi will absolutely work, though you’ll miss a hint of natural sweetness. For dairy-free options, you can sub the cream with full-fat coconut milk and skip the Parmesan or use a dairy-free alternative.

Avoid precooked sausage links unless they’re crumbled or chopped finely; raw bulk sausage blends better with the sauce. Also, don’t skip the sear on your gnocchi if using fresh, it’s what gives them those golden, toasty edges that make the dish sing.

Looking for more recipes that transform simple ingredients into something special? You’ll love this Creamy Parmesan Beef and Bowtie Pasta for another easy yet satisfying meal.

How to Make Butternut Squash Gnocchi with Sausage

Step-by-step instructions for skillet success

This butternut squash gnocchi recipe is all about ease. No separate pots, no complex steps; just one pan, one glorious dinner. Here’s how to do it:

1. Brown the sausage
Heat a large nonstick or cast iron skillet over medium heat. Add a drizzle of olive oil, then crumble in the sausage. Cook for about 5–7 minutes, breaking it up as it browns. Once cooked through and golden, transfer the sausage to a plate, leaving the flavorful drippings behind.
2. Sauté aromatics
In the same pan, add a bit more oil if needed. Toss in the diced shallot (or onion) and cook until soft, about 2 minutes. Add the minced garlic and sage, and stir until fragrant, just 30 seconds. This builds the flavor base of your sauce.
3. Toast the gnocchi
Add the butternut squash gnocchi straight into the skillet. Stir to coat in the aromatics and let them cook undisturbed for 2–3 minutes to get that golden crust. Flip and repeat on the other side. This gives them a slightly crispy edge that holds up beautifully in the sauce.
4. Make the sauce
Return the sausage to the pan. Pour in the heavy cream and stir to coat everything evenly. If the sauce looks too thick, add a splash of chicken broth. Simmer gently for 3–4 minutes until the gnocchi are cooked through and tender. Finish by stirring in the Parmesan until melted.
5. Taste and finish
Taste and adjust seasoning. Add a pinch of salt, pepper, or red pepper flakes if you like heat. If using spinach or kale, stir it in now and cook just until wilted.
6. Serve hot
Serve immediately with more Parmesan on top and maybe a little chopped sage or parsley for color.

Dinner is done; creamy, flavorful, and ready in 30 minutes. This process is as easy as it gets and delivers maximum flavor with minimal dishes. It’s the same “dinner magic” you’ll find in recipes like Spinach and Mushroom Chicken Bake; flavor-packed and fuss-free.

Timing and cooking tips

Step	Time
Brown sausage	5–7 minutes
Sauté aromatics	2 minutes
Crisp gnocchi	5–6 minutes
Simmer with cream	3–4 minutes
Finish and serve	2 minutes
Total time	~20–25 minutes

If using frozen gnocchi, no need to thaw first, they’ll go straight into the skillet. Just give them a few extra minutes to brown and cook through. Want deeper flavor? Deglaze the pan with a splash of white wine before adding cream.

Tips and Variations for Butternut Squash Gnocchi

Make it your own (without messing it up)

One of the best things about this butternut squash gnocchi recipe is how flexible it is. Whether you’re trying to make it vegetarian, lighten it up, or just use what’s in your fridge, there are easy ways to make it work without sacrificing flavor.

Make it vegetarian:
Swap the sausage for sautéed mushrooms or white beans. Mushrooms bring umami, and beans add protein. For even more richness, try adding a spoonful of tomato paste and let it cook down before adding cream.
Lighter version:
Use half-and-half or whole milk instead of cream. It won’t be as thick, but the Parmesan helps bring the sauce together. You can also skip the cream altogether and use chicken or veggie broth thickened slightly with a cornstarch slurry.
Want a little sweetness?
A small splash of maple syrup (½ teaspoon) pairs surprisingly well with the squash and sausage, especially if you’re using spicy sausage.
Want a baked version?
Transfer the finished dish to a casserole dish, top with extra cheese, and broil for 3–4 minutes until bubbly and golden. It’s a cozy twist that turns your skillet dinner into a rustic baked dish, much like our Zucchini Casserole, another comforting favorite that’s perfect for colder months.

Pro tips to nail it every time

Crisp the gnocchi: Don’t skip the pan-searing step; it adds texture that holds up in the sauce.
Don’t drown it: Add cream a little at a time. You want it to coat, not drown, the gnocchi.
Taste as you go: Sausage is salty, so always taste before adding more salt.
Use fresh herbs: Fresh sage or thyme will lift the whole dish. Dried is fine, but use less.

And if you ever find yourself with leftover sausage, don’t miss using it in this Italian Sausage and Potato Soup; a hearty, soul-satisfying dish that’s just as simple.

Frequently Asked Questions

Can you make butternut squash gnocchi ahead of time?

Yes! You can prep homemade gnocchi a day ahead and store it on a floured tray in the fridge or freeze it for longer storage. If you’re using store-bought gnocchi, keep it sealed until ready to cook. The sausage can also be cooked and refrigerated a day in advance, then reheated while you finish the dish.

What’s the best sausage to use for butternut squash gnocchi?

Italian sausage, either mild or spicy, pairs beautifully with the sweet notes of the butternut squash. Pork sausage brings the most flavor, but chicken or turkey sausage can work well too. Avoid pre-cooked links unless chopped very finely, as they won’t blend into the sauce as smoothly.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of cream or broth to bring the sauce back to life. You can also microwave it in short intervals, stirring in between to keep the gnocchi from getting rubbery.

Can I use store-bought gnocchi instead?

Absolutely. In fact, many versions of butternut squash gnocchi in grocery stores cook up beautifully in this recipe. Just make sure to pan-fry them until golden before adding the sauce for the best texture. If using frozen, no need to thaw, just extend the cook time slightly.

Final Thoughts

If you’re craving something comforting yet crave-worthy, this butternut squash gnocchi with sausage checks every box. It’s rich without being heavy, savory with just the right hint of sweetness, and simple enough to throw together on a weeknight. Whether you’re using fresh, frozen, or store-bought gnocchi, this dish brings out the best of fall flavors with every bite.

Don’t let the cozy look fool you; this is a crowd-pleaser all year long. Paired with a crisp salad or warm crusty bread, it’s an easy win for family dinners or date nights at home. So next time you’re staring at a pack of gnocchi and wondering what to make, remember this recipe. It’s fast, flexible, and unforgettable.

And for more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Butternut Squash Gnocchi with Sausage