Hey y'all! If you love comfort food with a gourmet twist, this Butternut Squash Gnocchi with Sausage will be your new favorite. Soft, pillowy gnocchi made from sweet roasted butternut squash, paired with savory Italian sausage and a touch of sage, make this dish cozy and irresistible. It's perfect for weeknight dinners, autumn gatherings, or when you crave something decadent yet wholesome. Let's get cooking!
Why You'll Love This Butternut Squash Gnocchi with Sausage
- Perfect balance of sweet, savory, and herby flavors in every bite.
- Homemade gnocchi are soft, fluffy, and absolutely melt in your mouth.
- Pairs deliciously with a simple salad or glass of white wine for an impressive meal.
- It's a great way to use seasonal squash and sneak in some veggies.
- Easy to customize with different sausages or herbs.
Ingredients for Butternut Squash Gnocchi with Sausage
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 large egg, lightly beaten
- ½ cup freshly grated Parmesan cheese
- 1 ¼ to 1 ½ cups all-purpose flour, plus extra for dusting
- 8 oz (about 2 links) Italian sausage (mild or spicy), casings removed
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- Freshly ground black pepper, to finish
- Optional: extra Parmesan and fresh sage leaves, for serving
Directions: How to Make Butternut Squash Gnocchi with Sausage
1. Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25–30 minutes until tender and lightly caramelized. Let cool slightly.
2. Make the Gnocchi Dough
- Transfer roasted squash to a food processor and puree until very smooth (how to puree vegetables).
- Measure out 1 cup of squash puree and place in a large bowl. Stir in the egg, Parmesan, and a pinch of salt.
- Add flour, ¼ cup at a time, gently mixing until a soft dough forms (it should be just dry enough to handle, but still tender).
3. Shape and Cook the Gnocchi
- Dust a clean surface with flour. Divide dough into 4 pieces. Roll each into a ½-inch thick rope, then cut into 1-inch pieces.
- Optional: Roll each piece over the back of a fork for classic ridges.
- Bring a large pot of salted water to a boil. Gently add gnocchi and cook in batches; they’re done when they float to the surface (about 2–3 minutes). Remove with a slotted spoon and set aside.
4. Prepare the Sausage and Sauce
- While gnocchi cook, heat a large skillet over medium heat. Add sausage and cook, breaking up with a spoon, until browned and cooked through (5–7 minutes). Remove excess fat if needed.
- Add butter, garlic, and sage to the skillet. Sauté 1–2 minutes until fragrant.
- Add the cooked gnocchi. Sauté gently for 2–3 minutes until lightly golden and coated in the sauce.
5. Serve
- Plate gnocchi and sausage. Top with extra Parmesan, cracked pepper, and fresh sage. Enjoy!
Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 10 minutes
Notes & Cooking Tips for Butternut Squash Gnocchi with Sausage
- Be careful not to add too much flour; the dough should be soft but not sticky (gnocchi tips).
- For a lighter dish, try using chicken sausage or turkey sausage instead.
- If the dough is too sticky, dust your hands and work surface with flour as you go.
Variations: Make Butternut Squash Gnocchi with Sausage Your Own
- Vegetarian: Omit sausage and add sautéed mushrooms or spinach for a hearty, meatless version.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour.
- Cheese Lover’s: Add ½ cup ricotta to the dough for extra creamy gnocchi.
Required Equipment for Butternut Squash Gnocchi with Sausage
- Baking sheet
- Food processor or potato masher
- Large mixing bowl
- Knife and cutting board
- Large pot for boiling gnocchi
- Slotted spoon
- Large skillet
Storage Instructions for Butternut Squash Gnocchi with Sausage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth. For longer storage, uncooked gnocchi can be frozen on a baking sheet, then transferred to a zip-top bag and kept frozen for up to 2 months (how to freeze gnocchi).
Serving Suggestions and Pairings for Butternut Squash Gnocchi with Sausage
- Serve with a crisp green salad and lemon vinaigrette.
- Pair with a glass of chilled Pinot Grigio or Sauvignon Blanc.
- Finish with a sprinkle of freshly grated nutmeg for warmth.
Pro Tips for the Best Butternut Squash Gnocchi with Sausage
- Roast (don’t steam or boil) the squash for maximum flavor and less water content.
- Test one or two gnocchi first—if they fall apart in the water, add a bit more flour to the dough.
- Brown the gnocchi in the skillet after boiling for extra flavor and texture (how to cook gnocchi).
FAQ: Butternut Squash Gnocchi with Sausage
- Can I use store-bought gnocchi instead?
- Yes! If you're in a hurry, use about 1 pound of store-bought gnocchi and follow the recipe from the sausage step onward.
- What kind of sausage is best?
- Italian sausage (mild or spicy) works best, but you can substitute with chicken, turkey, or even a plant-based sausage.
- Why are my gnocchi dense or chewy?
- This usually means too much flour was added; aim for a soft, just-hold-together dough and avoid overmixing.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 8 ounces Italian sausage, casings removed
- 2 tablespoons unsalted butter
- 1 tablespoon fresh sage, chopped
- ¼ cup grated Parmesan cheese
- Freshly ground black pepper, to taste
Instructions
-
1Preheat oven to 400°F (200°C). Place butternut squash cubes on a baking sheet, drizzle with olive oil, and roast for 25 minutes or until tender. Let cool slightly.
-
2Mash the roasted squash until smooth. In a large bowl, combine mashed squash, flour, egg, salt, and nutmeg. Mix until a soft dough forms, adding more flour if needed.
-
3On a floured surface, divide the dough into 4 portions. Roll each into a rope about ¾-inch thick, then cut into 1-inch pieces. Gently roll each piece over the tines of a fork to shape the gnocchi.
-
4Bring a large pot of salted water to a boil. Add gnocchi in batches; cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
-
5In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Remove sausage and set aside.
-
6In the same skillet, melt butter and add sage. Add cooked gnocchi and sausage, tossing to coat in the butter sauce. Serve warm, topped with Parmesan and black pepper.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!