Go Back

Creamy Butternut Squash Gnocchi With Sausage And Sage

Creamy butternut squash gnocchi with sausage and sage is a stovetop Italian-American main where pillowy gnocchi get coated in a smooth, parmesan-rich squash cream sauce. Crispy sage leaves and sausage crumbles add crunchy, savory contrast.
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: 820
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi 1 pound
Italian sausage, casings removed
  • 1 lb Italian sausage, casings removed 1 pound; casings removed
butternut squash puree (roasted and blended)
  • 2 cup butternut squash puree (roasted and blended) 2 cups; roasted and blended
garlic
  • 3 clove garlic 3 cloves, minced
heavy cream
  • 1 cup heavy cream 1 cup
parmesan, grated
  • 0.5 cup parmesan, grated 1/2 cup, grated (plus extra for serving)
unsalted butter
  • 2 tbsp unsalted butter 2 tablespoons
fresh sage leaves
  • 12 fresh sage leaves about 12 leaves
nutmeg
  • 0.5 tsp nutmeg 1/2 teaspoon
red pepper flakes
  • 0.25 tsp red pepper flakes 1/4 teaspoon
salt and pepper to taste
  • 1 salt and pepper to taste season to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat a large skillet over medium-high heat and add the Italian sausage. Cook until browned, then drain off excess fat and set the sausage aside.
Fry the sage
  1. In the same skillet, melt the unsalted butter over medium heat and fry the sage leaves until crisp, about 1 to 2 minutes. Remove to a paper towel and set aside.
Make the creamy squash sauce
  1. Reduce heat to medium and sauté the minced garlic in the butter for 1 minute. Add butternut squash puree and heavy cream, then stir until combined.
  2. Add parmesan, nutmeg, and red pepper flakes to the sauce and stir well. Simmer over medium heat for 5 minutes until smooth and thickened.
  3. Cook the potato gnocchi according to package instructions. Add the cooked gnocchi directly to the sauce and toss to coat.
Finish and serve
  1. Return the browned sausage to the skillet and toss everything together until evenly distributed. Season with salt and pepper to taste.
  2. Serve immediately with crispy sage leaves on top and extra parmesan scattered over the gnocchi.

Notes

Pro tip: simmering the sauce only until smooth (about 5 minutes) helps it stay silky instead of getting grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove with a splash of cream or milk. Freezing is not recommended because gnocchi and cream sauces can change texture. For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy sauce.