Creamy Butternut Squash Gnocchi with Sausage, Thyme and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme and Sage sounds like a mouthwatering combo, right? If you’re craving something that hits all the cozy comfort food notes but still feels a bit fancy, this dish has your name on it. It’s creamy, savory, and packed with flavors that make your taste buds want to throw a party.

Why You Should Try Creamy Butternut Squash Gnocchi with Sausage, Thyme and Sage

Ever had gnocchi that just melts in your mouth? Add roasted butternut squash to the mix, and you get this velvety texture with a hint of sweetness. Now, toss in some spicy sausage, fresh thyme, and earthy sage, and you’ve got a dish that’s anything but boring. It’s perfect for those nights when you want something hearty but not heavy. Plus, it’s a great way to sneak in some veggies without the usual fuss.

Variations and Substitutions

Not a fan of sausage? No worries. You can swap it out for chicken, mushrooms, or even a plant-based sausage if you’re keeping it vegetarian. If butternut squash isn’t in season, sweet potatoes make a fantastic substitute and bring a similar creamy sweetness. Don’t have fresh herbs? Dried thyme and sage work fine, just use about half the amount since they’re more concentrated. Want it extra cheesy? Stir in some Parmesan or pecorino at the end.

Ingredients You’ll Need

Here’s what you’ll want to have on hand:

• 1 package of store-bought or homemade gnocchi (about 1 pound)
• 1 medium butternut squash, peeled and cubed
• 1/2 pound Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream or half-and-half
• Fresh thyme leaves (about 1 tablespoon)
• Fresh sage leaves (about 8-10 leaves), chopped
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

How I Make Creamy Butternut Squash Gnocchi with Sausage, Thyme and Sage

Here’s the step-by-step that I follow, and it never lets me down:

1. Roast the butternut squash cubes tossed in a bit of olive oil, salt, and pepper at 400°F for about 25 minutes until tender and caramelized.
2. While the squash roasts, brown the sausage in a large skillet over medium heat, breaking it up as it cooks. Once cooked through, remove and set aside.
3. In the same skillet, add a splash more olive oil if needed, then sauté the onion until translucent.
4. Toss in the garlic, thyme, and sage, cooking for another minute until fragrant.
5. Add the roasted squash to the skillet and mash it slightly with a fork or potato masher to help create that creamy base.
6. Pour in the cream and stir everything together, letting it simmer gently for a few minutes.
7. Meanwhile, cook the gnocchi according to package instructions—usually just a couple of minutes in boiling water until they float.
8. Drain the gnocchi and add them to the skillet with the sausage and creamy squash sauce. Toss to coat everything evenly.
9. Season with salt and pepper, then serve with a generous sprinkle of Parmesan.

Serving

This dish shines on its own, but if you want to add a bit more green, a simple arugula salad with lemon vinaigrette pairs beautifully. A glass of crisp white wine or even a light beer complements the richness perfectly. And hey, if you’re feeling indulgent, some crusty bread on the side to mop up the sauce is never a bad idea.

Expert Tips for Creamy Butternut Squash Gnocchi with Sausage, Thyme and Sage

• Don’t rush the roasting of the squash; those caramelized edges add a depth of flavor that’s worth the wait.
• When browning the sausage, keep the heat moderate to avoid burning but still get a nice sear.
• If the sauce feels too thick, add a splash of pasta water or broth to loosen it up.
• Fresh herbs make a noticeable difference here, so try not to skip them.
• Homemade gnocchi can be a fun weekend project, but store-bought works just fine for a weeknight meal.

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of cream or milk to bring back that creamy texture. You can reheat gently on the stove or in the microwave, just don’t overdo it or the gnocchi might get a bit mushy.

Common Mistakes to Avoid

• Skipping the roasting of the squash. It’s tempting to just boil or steam, but roasting adds flavor you can’t fake.
• Overcooking the gnocchi. They cook fast, so keep an eye on them and drain as soon as they float.
• Using too much cream. The sauce should be creamy but not soupy.
• Forgetting to season at every step. Taste as you go to avoid a bland dish.

Nutrition Information

• Calories: 480 kcal
• Carbohydrates: 38 g
• Protein: 22 g
• Fat: 28 g
• Fiber: 5 g
• Sugar: 6 g

Ally Sanders

Creamy Butternut Squash Gnocchi with Sausage, Thyme and Sage

A rich and savory dish combining creamy butternut squash gnocchi with flavorful sausage, fresh thyme, and sage.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 1 lb butternut squash gnocchi
• 12 oz Italian sausage, casings removed
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• to taste salt and pepper

Instructions

 

1. Cook the gnocchi according to package instructions, then drain and set aside.
2. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove and set aside.
3. In the same skillet, melt the butter and add the thyme and sage, cooking until fragrant.
4. Add the heavy cream and bring to a simmer.
5. Stir in the Parmesan cheese until sauce is smooth.
6. Return the sausage and gnocchi to the skillet and toss to coat in the sauce.
7. Season with salt and pepper to taste.
8. Serve warm and enjoy.