Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage Recipe

Introduction

This creamy butternut squash gnocchi recipe combines savory Italian sausage with fresh herbs and a rich, comforting sauce. It’s a deliciously satisfying dish perfect for cozy dinners that bring seasonal flavors to your table.

Ingredients

• 12 oz Italian sausage, casings removed (about 3 sausage links)
• 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
• Salt and coarsely ground black pepper, to taste

Instructions

1. Step 1: Remove the sausage from the casings and slice into pieces.
2. Step 2: Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat.
3. Step 3: Add the sliced sausage and cook without turning for about 4 minutes to brown one side. Flip and cook for another 2 minutes.
4. Step 4: Add the uncooked potato gnocchi, heavy cream, and chicken broth to the skillet. Bring to a boil over medium heat, stirring well. Cover with a lid and cook for about 5 minutes, allowing the gnocchi to cook while the sauce boils.
5. Step 5: Stir in the butternut squash puree and minced garlic. Bring the sauce to a boil again, then reduce heat to low-medium. Cook for at least 3 more minutes until the gnocchi are tender, garlic is cooked, and the sauce thickens. Extend cooking time if a thicker sauce is desired.
6. Step 6: Remove from heat and stir in half of the chopped fresh sage and thyme. Season with salt and freshly ground black pepper to taste, considering the saltiness of the sausage.
7. Step 7: Serve topped with the remaining fresh sage and thyme for a burst of fresh herb flavor.

Tips & Variations

• Use mild or spicy Italian sausage depending on your preferred heat level.
• If you can’t find fresh herbs, substitute with 1 teaspoon each of dried sage and thyme, added earlier in the cooking process.
• For a vegetarian option, omit the sausage and add sautéed mushrooms or roasted chickpeas instead.
• Make your own butternut squash puree by roasting cubed squash until tender, then blending until smooth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just add a minute or two to the cooking time to ensure they are fully heated and tender.

What can I substitute for the heavy cream?

You can use half-and-half or full-fat coconut milk for a lighter or dairy-free version, although the sauce won’t be quite as rich or thick.

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 126 reviews

This creamy butternut squash gnocchi recipe combines tender potato gnocchi simmered in a rich sauce made with sausage, heavy cream, chicken broth, and pureed butternut squash. Aromatic fresh thyme and sage add an herby warmth, creating a comforting and flavorful dish perfect for cozy dinners.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sausage and Oil

• 12 oz Italian sausage, casings removed (about 3 sausage links)
• 1 tablespoon olive oil

Main Ingredients

• 10 oz potato gnocchi
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup butternut squash puree
• 3 cloves garlic, minced

Herbs and Seasoning

• 2 tablespoons fresh sage, chopped (divided)
• 2 tablespoons fresh thyme (divided)
• Salt and coarsely ground black pepper, to taste

Instructions

1. Prepare the Sausage: Remove the sausage from its casings and slice into pieces. This helps them cook evenly and allows the flavors to infuse the sauce.
2. Brown the Sausage: Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat. Add the sliced sausage and cook without stirring for about 4 minutes to allow browning on one side. Flip and cook for another 2 minutes until browned on the other side.
3. Add Gnocchi and Liquids: Add the uncooked potato gnocchi, heavy cream, and chicken broth to the skillet with the sausage. Stir to combine and bring the mixture to a gentle boil over medium heat.
4. Simmer and Cook Gnocchi: Cover the skillet with a lid and let it simmer for about 5 minutes over medium heat, allowing the gnocchi to cook while the sauce comes to a boil.
5. Add Butternut Squash and Garlic: Stir in the butternut squash puree and minced garlic. Bring the sauce back to a boil over medium heat, then reduce to low-medium heat. Stir well and cook for 3 or more minutes until the gnocchi is fully cooked, the garlic is softened to your preference, and the sauce thickens. Cook longer if you prefer a thicker sauce, then remove from heat.
6. Finish with Herbs and Seasoning: Stir in half of the chopped fresh sage and thyme. Season the dish with salt and coarsely ground black pepper according to taste, keeping in mind the saltiness of the sausage.
7. Serve and Garnish: Serve the gnocchi hot, garnished with the remaining fresh sage and thyme for a fragrant herb finish.

Notes

• Adjust salt cautiously as Italian sausage may already be salty.
• If you prefer a thicker sauce, simmer a few minutes longer to reduce.
• Use fresh herbs for best flavor; dried herbs can be used but reduce quantity.
• For a vegetarian version, substitute sausage with sautéed mushrooms and use vegetable broth instead of chicken broth.
• Ensure gnocchi is well-cooked by checking tenderness before serving.

Keywords: butternut squash gnocchi, Italian sausage, creamy sauce, fresh sage, thyme, cozy dinner, fall recipe, comfort food