Go Back

Creamy Butternut Squash Gnocchi With Sausage And Sage

Creamy butternut squash gnocchi with sausage and sage is a hearty Italian-American main made with pillowy gnocchi and a smooth, cheesy squash cream sauce. It’s finished with crispy sage leaves and parmesan for a rich, golden-orange coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Protein and aromatics
  • 1 lb potato gnocchi
  • 1 lb Italian sausage Casings removed
  • 3 garlic Minced
Sauce and finishing
  • 2 cup butternut squash puree Roasted and blended
  • 1 cup heavy cream
  • 0.5 cup parmesan Grated
  • 2 tbsp unsalted butter
  • 12 fresh sage leaves
  • 0.5 tsp nutmeg
  • 0.25 tsp red pepper flakes
  • 0.25 salt and pepper to taste
  • extra parmesan for serving

Equipment

  • 1 large skillet

Method
 

Brown sausage and crisp sage
  1. Brown the Italian sausage in a large skillet over medium-high heat until browned, about 6-8 minutes, then drain off excess fat and set sausage aside with a warm appearance.
  2. Fry the sage leaves in the butter over medium heat until crispy and slightly dark at the edges, about 30-60 seconds, then remove and set aside.
Build the squash cream sauce
  1. Sauté the garlic in the same butter for 1 minute over medium heat until fragrant, watching for light golden color.
  2. Add the butternut squash puree and heavy cream, then stir until combined and glossy, about 2-3 minutes.
  3. Stir in parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes until the sauce is smooth and thickened with gentle bubbling.
Cook gnocchi and finish
  1. Cook the potato gnocchi according to package instructions until tender and floating, then add directly to the sauce.
  2. Return the sausage to the skillet and toss until evenly coated and the sauce clings to the gnocchi.
  3. Season with salt and pepper to taste, then top with crispy sage leaves and extra parmesan for a finished golden-orange look.

Notes

For the creamiest texture, simmer the squash sauce until smooth before adding gnocchi so it coats rather than loosens. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of cream or milk. Freezing is not recommended because gnocchi can become grainy. For a dairy-light option, replace heavy cream with evaporated oat milk and use a lower-fat parmesan-style cheese (texture will be slightly less rich).