Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage Recipe
This Creamy Butternut Squash Gnocchi with Sausage is a rich, comforting dish packed with fall flavors. Soft potato gnocchi simmers in a luscious sauce made with butternut squash puree, heavy cream, and savory Italian sausage, infused with fresh sage and thyme. Easy to make in one skillet, it’s a perfect cozy meal for busy nights.
Ingredients
- 12 ounces Italian sausage
- 1 tablespoon olive oil
- 10 ounces potato gnocchi
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup butternut squash puree
- 3 cloves garlic minced
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme
- Salt and coarsely ground black pepper to taste
Instructions
- Remove the sausage from the casings and slice it into pieces.
- Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat. Add the sliced sausage and cook for about 4 minutes on one side without turning, allowing it to brown. Flip and cook for another 2 minutes on the other side.
- In the same skillet, add the uncooked potato gnocchi, heavy cream, and chicken broth. Bring to a boil over medium heat, stirring to combine. Cover with a lid and let the gnocchi cook for about 5 minutes while the sauce simmers.
- Next, stir in the butternut squash puree and minced garlic. Bring the sauce back to a boil, then reduce the heat to low-medium. Stir well and cook for about 3 minutes or until the gnocchi is tender, the garlic is fragrant, and the sauce thickens to your liking. Cook longer for a thicker consistency, then remove from heat.
- Mix in half of the fresh sage and half of the fresh thyme. Season with salt and coarsely ground black pepper, adjusting based on the saltiness of the sausage.
- When serving, sprinkle with the remaining fresh sage and thyme for extra flavor.
Notes
- Roasting Time Note: The total cooking time does not include the time needed to roast the butternut squash and prepare the puree. It’s best to do this in advance.
- Extra Puree Storage: Since roasting a whole butternut squash yields more than the 1 cup needed for this recipe, store the leftovers in an airtight container in the refrigerator or freezer for future use.
- Dried Thyme Conversion: If using dried thyme instead of fresh, substitute with ½ teaspoon dried thyme (not powdered) or ¼ teaspoon powdered dried thyme for the right balance of flavor.
- Plan Ahead: Prepping the squash ahead of time ensures a smoother cooking process and allows you to have extra puree on hand for other recipes.