Creamy Butternut Squash Gnocchi with Sausage
This Creamy Butternut Squash Gnocchi with Sausage is the ultimate cozy fall dinner! Sweet, velvety squash is transformed into pillowy gnocchi, tossed in a luscious Parmesan cream sauce, and topped with savory Italian sausage crumbles. Perfect for autumn nights when you want something hearty, elegant, and deeply comforting.
Equipment
- Large pot for boiling squash and gnocchi
- Colander
- Skillet for cooking sausage and sauce
- Mixing spoon
- Cutting board & knife
Ingredients
- 1 lb butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 large egg
- salt and pepper, to taste
- 1 lb Italian sausage, casings removed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp red pepper flakes
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced (for sauce)
- ¼ cup unsalted butter
- fresh parsley, for garnish (optional)
Instructions
- Boil cubed butternut squash in salted water until soft. Drain and mash into a smooth puree. Mix with flour, egg, salt, and pepper to form dough. Roll into ropes, cut into bite-sized gnocchi, and boil until they float. (Or use 1 lb store-bought gnocchi.)
- Heat olive oil in a skillet over medium-high. Add chopped onion and cook until softened. Add sausage, breaking into crumbles, and cook until browned. Stir in garlic and red pepper flakes, cooking 1 minute. Remove sausage and set aside.
- In the same skillet, melt butter. Add garlic and sauté until fragrant. Stir in heavy cream and simmer. Reduce heat, add Parmesan, and stir until smooth and slightly thickened. Season with salt and pepper.
- Add cooked gnocchi to the sauce and toss to coat evenly.
- Serve gnocchi in bowls, topped with the cooked sausage mixture. Garnish with fresh parsley if desired.
Notes
For a shortcut, use store-bought gnocchi instead of homemade. You can also lighten the dish with turkey or chicken sausage and swap half-and-half for heavy cream. A sheet pan version works too: roast butternut squash, sausage, and gnocchi together for a one-pan meal. Add spinach or kale for extra nutrition and color.