Description
This Creamy Butternut Squash Gnocchi with Sausage is a comforting and rich dish combining tender gnocchi, flavorful Italian sausage, and a smooth butternut squash cream sauce. The roasted butternut squash adds natural sweetness and depth, while the garlic and parmesan bring a savory finish. Perfect for a cozy dinner, this recipe yields a satisfying meal for four.
Ingredients
Scale
Produce
- 1 butternut squash
- 2 cloves garlic, minced
- Fresh sage leaves for garnish
Protein
- 1 lb sausage (Italian sausage works well)
Dry Goods
- 1 lb gnocchi
Dairy
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
Spices & Seasonings
- Salt and pepper to taste
Instructions
- Prepare and roast the butternut squash: Preheat the oven to 400°F (200°C). Peel, seed, and cut the butternut squash into cubes. Spread the cubes on a baking sheet lined with parchment paper, drizzle with a little olive oil, and season with salt and pepper. Roast in the oven for 30-35 minutes until tender and caramelized.
- Cook the sausage: While the squash roasts, heat a skillet over medium heat. Remove Italian sausage from its casing, crumble it, and cook in the skillet until browned and cooked through, about 8-10 minutes. Drain excess fat and set aside.
- Prepare the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions—typically until the gnocchi float to the surface (about 2-3 minutes). Drain and set aside.
- Make the butternut squash cream sauce: Once the squash is roasted and slightly cooled, transfer it to a blender or food processor. Add the minced garlic, heavy cream, and grated parmesan cheese. Blend until smooth and creamy. Season with salt and pepper to taste.
- Combine all components: Add the gnocchi and cooked sausage back to the skillet over low heat. Pour in the butternut squash cream sauce and gently toss everything together, allowing the sauce to warm and coat the gnocchi and sausage evenly, about 3-5 minutes.
- Garnish and serve: Plate the gnocchi mixture and garnish with fresh sage leaves. Serve warm and enjoy your hearty, creamy dish.
Notes
- You can substitute chicken or turkey sausage for a leaner option.
- For a vegetarian version, omit sausage and add sautéed mushrooms or spinach.
- If fresh sage is unavailable, dried sage or fresh thyme can be used as alternatives.
- For a lighter dish, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
