Creamy Butternut Squash Gnocchi with Sausage, Sage, and Thyme Recipe
This creamy butternut squash gnocchi recipe combines tender Italian sausage, fragrant sage and thyme, and a rich sauce made with heavy cream and butternut squash puree. Cooked in a skillet, this comforting dish comes together quickly, with perfectly browned sausage slices and pillowy gnocchi soaked in a luscious, savory sauce. It’s an ideal 40-minute meal that balances savory, herbaceous, and creamy flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sausage
- 12 oz Italian sausage, casings removed (about 3 sausage links)
Sauce & Gnocchi
- 1 tablespoon olive oil
- 10 oz potato gnocchi
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup butternut squash puree
- 3 cloves garlic, minced
Herbs & Seasoning
- 2 tablespoons fresh sage, chopped (divided)
- 2 tablespoons fresh thyme (divided)
- Salt, to taste
- Coarsely ground black pepper, to taste
Instructions
- Prepare the sausage: Remove the sausage from casings and slice it into even pieces to ensure uniform cooking and browning during the sautéing process.
- Heat the oil: Place a large, high-sided skillet over medium heat and add one tablespoon of olive oil, allowing it to warm adequately to prevent the sausage from sticking and to aid in browning.
- Brown the sausage: Add the sliced sausage to the skillet and cook on medium heat without turning for about 4 minutes to develop a golden-brown crust. Flip the slices and cook for an additional 2 minutes to cook through and brown the other side.
- Add gnocchi and liquids: Into the same skillet with the browned sausage, add the uncooked potato gnocchi, heavy cream, and chicken broth. Stir well, then bring the mixture to a boil over medium heat.
- Cook gnocchi: Cover the skillet with a lid and let the gnocchi cook in the boiling sauce for about 5 minutes, allowing them to soften and absorb the flavors as the sauce thickens.
- Add butternut squash and garlic: Stir in the butternut squash puree and minced garlic into the skillet. Bring the sauce back to a boil over medium heat, then reduce to low-medium heat and cook for an additional 3 minutes or longer if a thicker sauce is desired. Ensure the gnocchi are fully cooked and the garlic is softened.
- Season and add herbs: Remove the skillet from heat. Stir in half of the chopped fresh sage and thyme. Season with salt and coarsely ground black pepper to taste, keeping in mind the saltiness of the sausage.
- Serve with fresh herbs: When plating, sprinkle the remaining fresh sage and thyme over the top for a burst of fresh flavor and aroma.
Notes
- If your sausage is already salty, adjust the amount of added salt accordingly to prevent over-seasoning.
- For a vegetarian version, substitute the sausage with a plant-based sausage alternative or sautéed mushrooms.
- Make sure to stir gently when adding gnocchi to avoid breaking them apart.
- You can use homemade or store-bought butternut squash puree depending on time and preference.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
