There’s something magical about autumn — the crisp air, the golden leaves crunching underfoot, and the comforting aroma of warm spices and hearty meals drifting from the kitchen. When the days grow shorter and the nights cooler, this Creamy Butternut Squash Gnocchi with Sausage becomes the ultimate dinner hug in a bowl.
Imagine tender, pillowy gnocchi coated in a silky, golden sauce made from sweet roasted butternut squash, balanced with savory Italian turkey sausage and a hint of garlic. It’s creamy without being heavy, elegant enough for guests yet simple enough for a weeknight. This recipe captures everything we love about fall — cozy, vibrant, and nourishing.
Whether you’re new to cooking or a seasoned home chef, this dish will quickly become one of your seasonal favorites. And if you’re a fan of comforting fall flavors, this could sit proudly next to your best-loved pumpkin muffin recipes on the table.
Table of Contents
Why You’ll Love This Recipe
- Cozy comfort food: Rich and creamy but with the natural sweetness of squash.
- Seasonal & versatile: A perfect way to use fresh fall produce.
- Beginner-friendly: Simple steps with big flavor payoff.
- Meal-prep friendly: Makes great leftovers for lunch the next day.
Creamy Butternut Squash Gnocchi with Sausage
- Total Time: 45 minutes
- Yield: 4 servings
Description
Tender gnocchi tossed in a silky roasted butternut squash sauce with savory Italian turkey sausage, Parmesan, and a touch of garlic — cozy, creamy, and perfect for fall.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 pound potato gnocchi (fresh or store-bought)
- 10 ounces Italian turkey sausage, casings removed
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until fork-tender and caramelized.
- In a saucepan, melt butter over medium heat. Add garlic and sauté 1 minute. Add roasted squash, broth, and nutmeg. Simmer 5 minutes, then puree until smooth. Stir in cream and Parmesan. Adjust seasoning.
- Bring salted water to a boil. Cook gnocchi until they float (2–3 minutes). Drain and set aside.
- In a large skillet, cook sausage over medium heat until browned and cooked through, breaking it into small pieces. Remove and set aside.
- Add gnocchi and sausage back to skillet. Pour sauce over top and toss gently until coated and warmed through. Garnish with Parmesan and sage leaves.
Notes
For gluten-free, use gluten-free gnocchi. For vegetarian, omit sausage and add mushrooms or spinach. For dairy-free, use coconut cream and dairy-free Parmesan. Roasting the squash is key to a rich, sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Ingredients for Creamy Butternut Squash Gnocchi with Sausage
You’ll only need a handful of pantry staples and fresh ingredients to bring this recipe to life.
For the Sauce
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, for warmth)
For the Gnocchi & Sausage
- 1 pound potato gnocchi (fresh or store-bought)
- 10 ounces Italian turkey sausage, casings removed
- 1 tablespoon butter
- ¼ cup grated Parmesan cheese (plus more for garnish)
- Fresh sage leaves for garnish (optional)
Step-by-Step Instructions
Follow these steps for a foolproof, flavor-packed dish that comes together in under an hour.
1. Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 20–25 minutes, until fork-tender and lightly caramelized.
2. Make the Creamy Squash Sauce
- In a medium saucepan, melt butter over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add the roasted squash, chicken broth, and nutmeg.
- Simmer for 5 minutes, then use an immersion blender (or regular blender) to puree until smooth.
- Stir in the cream and Parmesan. Adjust seasoning to taste.
3. Cook the Gnocchi
- Bring a pot of salted water to a boil.
- Add gnocchi and cook until they float to the surface (about 2–3 minutes).
- Drain and set aside.
4. Cook the Sausage
- In a large skillet over medium heat, cook turkey sausage until browned and cooked through, breaking it into small pieces.
- Remove from skillet and set aside.
5. Combine & Serve
- Add gnocchi and sausage back into the skillet.
- Pour the creamy butternut squash sauce over the top.
- Toss gently until everything is coated and warmed through.
- Garnish with extra Parmesan and fresh sage leaves.
Tips for Success
- Choose the right gnocchi: Fresh potato gnocchi has the best texture for this recipe, but shelf-stable works too. Just be sure not to overcook it.
- Don’t skip roasting: Roasting the squash enhances its sweetness and depth of flavor.
- Control the creaminess: For a lighter sauce, replace half the cream with milk or unsweetened almond milk.
- Blend well: A silky sauce depends on fully pureeing the roasted squash.
Possible Variations
This Creamy Butternut Squash Gnocchi with Sausage is endlessly adaptable:
Gluten-Free
- Swap in gluten-free gnocchi (available in many supermarkets) for a completely gluten-free meal.
Vegetarian
- Omit the sausage and add sautéed mushrooms or spinach for a hearty, plant-based twist.
Dairy-Free
- Use coconut cream and a dairy-free Parmesan substitute for a lactose-free version.
Extra Veggies
- Stir in baby kale, spinach, or roasted red peppers for added color and nutrients.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the sauce separately for up to 3 months; cook fresh gnocchi when ready to serve.
- Reheating: Warm gently over low heat with a splash of broth or milk to restore creaminess.
Why This Recipe Works So Well in Fall
Fall cooking is about more than just food — it’s about warmth, connection, and savoring the season. This Creamy Butternut Squash Gnocchi with Sausage brings together everything autumnal: the earthiness of squash, the cozy richness of cream, and the savory satisfaction of sausage. It’s the kind of recipe you’ll want to make again and again, just like your go-to pumpkin muffins recipe for weekend baking.
Serve it with crusty bread and a leafy green salad, and you’ve got a complete, heartwarming dinner that’ll please everyone at the table.
Final Thought:
When the leaves start falling and your kitchen calls for comfort food, this recipe answers. It’s warm, flavorful, and beginner-friendly, proving that sometimes the simplest meals are the most memorable.