When autumn rolls in, my kitchen practically begs for cozy, creamy dinners—and this Creamy Butternut Squash Gnocchi hits every note. Pillowy gnocchi, savory sausage, and a silky butternut squash sauce infused with sage and thyme? Yes, please. It’s the kind of fall gnocchi dish that feels restaurant-worthy, but comes together in just one skillet. Win-win.
This butternut squash pasta recipe is hearty yet elegant, and the flavor payoff is massive for such little effort. Whether you’re cooking for a weeknight dinner or entertaining on a crisp Saturday night, this is the sausage gnocchi recipe you’ll make again and again.
Why You’ll Love This Creamy Butternut Squash Gnocchi
- One pan, minimal cleanup
- Comfort food with a fresh herbal twist
- Perfect balance of creamy, savory, and aromatic
- Quick enough for a busy weeknight, cozy enough for date night
Ingredients You’ll Need
- 12 oz Italian sausage, casings removed
- 1 tbsp olive oil
- 10 oz potato gnocchi (uncooked)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup butternut squash puree
- 3 garlic cloves, minced
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme leaves
- Salt and coarsely ground black pepper, to taste
How to Make This Fall Gnocchi Dish
- Heat olive oil in a large high-sided skillet over medium heat. Add sausage slices and cook for 4 minutes without moving. Flip and cook 2 more minutes until browned.
- Add uncooked gnocchi, heavy cream, and chicken broth to the same skillet. Stir well, bring to a boil, cover, and cook for 5 minutes.
- Stir in butternut squash puree and garlic. Bring back to a boil, then reduce the heat to medium-low and simmer for about 3 minutes until the gnocchi are tender and the sauce is thick.
- Stir in half the sage and thyme. Season with salt and pepper to taste.
- Serve hot, topped with the remaining herbs for a fresh, fragrant finish.
Tips for the Best Butternut Squash Pasta
- Use good-quality gnocchi for the best texture—shelf-stable or fresh both work.
- Don’t skip browning the sausage—it adds depth to the whole dish.
- If you love heat, a pinch of crushed red pepper goes a long way.
- Add a sprinkle of Parmesan for an extra savory touch.
Why This Gnocchi Became a Fall Staple
The first time I made this, I was craving something comforting but not too heavy. I had leftover butternut squash and some gnocchi in the pantry, and this little one-pan miracle was born. Now it’s a staple anytime the temps dip. My family asks for it weekly once October hits—it’s our edible version of a warm blanket.
What to Serve with This Sausage Gnocchi Recipe
- A crisp green salad with apple slices and vinaigrette
- Garlic bread or a crusty baguette
- A chilled glass of dry white wine or sparkling cider
- Roasted Brussels sprouts or broccoli on the side
How to Store and Reheat
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of broth or cream.
- Not ideal for freezing, as the sauce may separate.
FAQs
Can I use pre-cooked sausage?
Sure! Just slice and brown it briefly before continuing with the recipe.
Can I make this vegetarian?
Yes—swap the sausage for mushrooms and use veggie broth.
What if I don’t have fresh herbs?
Dried herbs work too. Use 1 tsp dried thyme and 1 tsp dried sage.
Can I use store-bought squash puree?
Absolutely. Just make sure it’s 100% pure squash with no added sugar.
The Creamy Comfort You Deserve
This Creamy Butternut Squash Gnocchi with sausage, sage, and thyme is everything we crave in a fall dish: cosy, flavorful, and full of comfort. Whether you’re cooking for a crowd or indulging solo, this one-pan pasta makes the season taste even better.
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Creamy Butternut Squash Gnocchi
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is the ultimate fall comfort food. This one-skillet dish combines tender potato gnocchi, savory sausage, fragrant herbs, and a rich butternut squash cream sauce. Quick, cozy, and deeply flavorful, it’s perfect for both busy weeknights and special seasonal meals.
Ingredients
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12 oz Italian sausage, casings removed
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1 tbsp olive oil
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10 oz potato gnocchi (uncooked)
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1 cup heavy cream
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½ cup chicken broth
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1 cup butternut squash puree
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3 garlic cloves, minced
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2 tbsp fresh sage, chopped
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2 tbsp fresh thyme leaves
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Salt and coarsely ground black pepper, to taste
Instructions
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In a large, high-sided skillet, heat olive oil over medium heat. Add sausage and cook undisturbed for 4 minutes. Flip and cook another 2 minutes until browned.
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Add uncooked gnocchi, heavy cream, and chicken broth. Stir well, bring to a boil, then cover and cook for 5 minutes.
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Stir in butternut squash puree and garlic. Bring back to a boil, then reduce heat and simmer for 3 minutes until sauce thickens and gnocchi are tender.
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Stir in half of the sage and thyme. Season with salt and pepper to taste.
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Serve hot, garnished with remaining herbs.
Notes
Use high-quality gnocchi for best texture—shelf-stable or fresh both work.
Browning sausage enhances overall flavor—don’t skip it.
A pinch of crushed red pepper can add a spicy kick.
Optional: finish with grated Parmesan for extra richness.
Not freezer-friendly due to the creamy sauce, but stores well in the fridge for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American