Name: Creamy Butternut Squash & Sausage Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1/2 pound Italian sausage (sweet or spicy), casings removed; 2 cloves garlic, minced; 1 cup roasted butternut squash purée; 1/2 cup heavy cream or full-fat coconut milk; 1/4 cup grated Parmesan cheese (optional); 1/4 teaspoon ground nutmeg; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; 16 ounces gnocchi (store-bought or homemade); Fresh sage leaves for garnish; Additional Parmesan for serving

Rich, cozy, and brimming with fall flavors, this Creamy Butternut Squash & Sausage Gnocchi is everything I crave when the weather turns cool. The sweetness of roasted squash blends perfectly with the savory depth of Italian sausage, all wrapped in a velvety sauce that clings to pillowy gnocchi. It’s an easy weeknight dinner that feels like something from a restaurant—without the fuss.

Why You’ll Love This Recipe

I love how this dish strikes the perfect balance between comforting and elegant. The roasted butternut squash brings a natural sweetness, the sausage adds a satisfying heartiness, and the gnocchi creates a soft, indulgent base. It’s ready in just 30 minutes, making it ideal for busy nights, yet it feels special enough for a dinner gathering. Whether I’m serving it for myself or friends, it always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1/2 pound Italian sausage (sweet or spicy), casings removed

2 cloves garlic, minced

1 cup roasted butternut squash purée (see note below)

1/4 cup grated Parmesan cheese (optional for extra richness)

1/2 cup heavy cream or full-fat coconut milk

1/4 teaspoon ground nutmeg

1/4 teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

16 ounces gnocchi (store-bought or homemade)

Fresh sage leaves for garnish

Additional Parmesan for serving

Note: To make squash purée, I roast cubed butternut squash at 400°F (200°C) for 25–30 minutes until fork-tender, then blend until smooth.

Directions

I heat olive oil in a large skillet over medium heat. Then I add the sausage and cook it, breaking it apart, until browned and fully cooked—about 6–8 minutes.

I stir in the minced garlic and sauté for 1 minute until fragrant.

Next, I add the butternut squash purée and heavy cream. I bring it to a gentle simmer.

Then I mix in the Parmesan cheese, nutmeg, and red pepper flakes if I’m using them. I stir until the sauce is smooth and creamy. Then I season with salt and pepper to taste.

While the sauce is simmering, I cook the gnocchi according to the package instructions. I drain it and save a bit of the pasta water.

I add the cooked gnocchi to the skillet with the sauce and toss everything gently to coat. If the sauce feels too thick, I add a splash of the reserved pasta water.

I serve it hot, topped with fresh sage and a generous sprinkle of extra Parmesan.

Servings and timing

This recipe serves 4 and takes just 30 minutes total—from prep to plate. With about 10 minutes of prep and 20 minutes of cooking, it fits right into any weeknight dinner plan.

Variations

Vegetarian twist: I swap the sausage for sautéed mushrooms or a plant-based sausage alternative.

Spicy version: I use hot Italian sausage and add extra red pepper flakes for a bolder kick.

Lighter option: I replace the heavy cream with a splash of milk or use full-fat coconut milk for a dairy-free version.

Gluten-free: I use gluten-free gnocchi to keep the dish suitable for gluten-sensitive diets.

Cheesier take: I add a handful of shredded mozzarella or fontina to make the sauce even more indulgent.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop over medium-low heat, adding a splash of cream or water to loosen the sauce. The microwave works too—I just stir halfway through to keep the texture smooth.

Related Recipes:

Butternut Squash Sweet Potato Soup

FAQs

How do I make my own butternut squash purée?

I roast peeled and cubed squash at 400°F for 25–30 minutes until fork-tender, then blend until smooth. It stores well in the fridge or freezer too.

Can I use frozen gnocchi?

Yes, I can. I cook it straight from frozen according to the package directions, and it works beautifully in this recipe.

What type of sausage works best?

I like using sweet or spicy Italian sausage depending on my mood, but chicken sausage also works well if I want a leaner option.

Can I freeze the finished dish?

I don’t recommend freezing this dish, as the creamy sauce can separate when thawed and reheated. It’s best enjoyed fresh or stored in the fridge for a few days.

Is this recipe good for meal prep?

Absolutely. I make it ahead and portion it into containers. It reheats well for quick lunches or dinners throughout the week.

Conclusion

Creamy butternut squash and sausage gnocchi is one of my favorite cold-weather meals—simple to make, rich in flavor, and endlessly comforting. Whether I’m cooking for myself or a group, this dish always hits the spot. The combination of creamy squash, savory sausage, and fluffy gnocchi never fails to satisfy.

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