Introduction

Think all gnocchi dishes are heavy, carb-loaded affairs? What if you could enjoy pillowy dumplings in a sauce that’s both luxuriously creamy and packed with vibrant, seasonal vegetables? This recipe for Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage masterfully balances rich, savory flavors with the natural sweetness of squash for a surprisingly well-rounded meal.

The combination of sweet Italian sausage and earthy herbs like thyme and sage creates a deeply flavorful base that clings perfectly to each soft gnocchi pillow. The star, however, is the velvety sauce made from pureed butternut squash, which delivers a creamy texture without relying on excessive amounts of heavy cream or cheese. This dish is the ultimate comfort food for a cozy autumn evening, proving that indulgence and wholesome ingredients can indeed go hand in hand.

Ingredients

This comforting dish comes together with a rich, savory sauce and tender pasta. You’ll need the following ingredients to make Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage.

• 12 oz Italian sausage, casings removed
• 1 tablespoon olive oil
• 10 oz potato gnocchi
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup butternut squash puree
• 3 cloves garlic, finely minced
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons fresh thyme
• Salt and freshly ground black pepper, to taste

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined version of Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). Peel a small butternut squash, cut it in half, and scoop out the seeds. Cut the flesh into 1-inch cubes.

Toss the squash cubes with a tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork. This roasting step deepens the flavor for your creamy sauce.

Step 2 — Cook the Sausage

While the squash roasts, heat a large skillet over medium-high heat. Remove Italian sausage from its casing and add it to the hot skillet.

Cook the sausage, breaking it up with a spoon, for 6-8 minutes until it is browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.

For a lighter dish, you can use chicken or turkey sausage. Ensure the sausage is fully browned for the best texture in the final dish.

Step 3 — Make the Creamy Sauce Base

Reduce the skillet heat to medium. Add one minced shallot to the sausage drippings and cook for 2-3 minutes until softened.

Add 2 teaspoons of fresh thyme leaves and 1 tablespoon of chopped fresh sage. Sauté for about 1 minute until the herbs are fragrant. This builds the aromatic foundation for your sauce.

Step 4 — Blend the Squash into the Sauce

Once the roasted squash is cool enough to handle, transfer it to a blender. Add 1/2 cup of chicken or vegetable broth and blend until completely smooth.

Pour the pureed squash into the skillet with the aromatics. Stir in 1/2 cup of heavy cream (or half-and-half for a lighter option) and bring the mixture to a gentle simmer.

Step 5 — Cook the Gnocchi

Bring a large pot of salted water to a rolling boil. Add one pound of store-bought or homemade potato gnocchi.

Cook according to package directions, usually for 2-3 minutes. The gnocchi are done when they float to the surface of the water. Reserve 1/4 cup of the starchy pasta water before draining.

Do not overcook the gnocchi, as they can become mushy. The reserved pasta water helps thin the sauce to the perfect consistency later.

Step 6 — Combine and Finish the Dish

Add the drained gnocchi and cooked sausage back into the skillet with the creamy butternut squash sauce. Toss everything gently to coat.

If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired creaminess. Season to taste with salt and black pepper.

Let the Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage heat through for a final minute before serving. Garnish with fresh sage leaves and grated Parmesan cheese.

Nutritional Information

Calories	610 kcal
Protein	24 g
Carbohydrates	68 g
Fat	28 g
Fiber	6 g
Sodium	890 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This recipe for Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is wonderfully adaptable. Here are some simple swaps to customize it for different dietary needs or flavor profiles.

• Leaner Protein — Swap the sausage for ground turkey or chicken breast to reduce saturated fat while keeping the dish hearty.
• Lower-Carb Option — Replace potato gnocchi with cauliflower gnocchi or spiralized zucchini noodles for a lighter, lower-carb meal.
• Dairy-Free Creaminess — Use full-fat coconut milk or a plain, unsweetened cashew cream instead of heavy cream for a rich, dairy-free version.
• Gluten-Free Adaptation — Ensure your gnocchi is certified gluten-free, as many brands now offer excellent potato or cauliflower-based options.
• Low-Sodium Version — Opt for low-sodium chicken broth and use a salt-free Italian seasoning blend instead of sausage to control the salt content.
• Vegetarian/Vegan Twist — Omit the sausage and use chopped mushrooms or a plant-based sausage alternative; use nutritional yeast for a cheesy flavor in the vegan version.
• Nut-Free Cream Sauce — If avoiding nuts, use oat milk or soy milk blended with a little olive oil to create a creamy base instead of cashew cream.
• Extra Veggie Boost — Stir in a few handfuls of fresh spinach or kale during the last few minutes of cooking for added nutrients and color.

Serving Suggestions

• For a complete meal, serve this Creamy Butternut Squash Gnocchi with Sausage alongside a simple arugula salad with a lemon vinaigrette to cut through the richness.
• This dish is perfect for a cozy autumn dinner party or a festive holiday gathering.
• Serve in shallow bowls to showcase the beautiful sauce and garnish with extra fresh thyme and crispy fried sage leaves for an elegant touch.
• Pair with a crisp, unoaked Chardonnay or a light-bodied Pinot Noir to complement the savory sausage and creamy sauce.
• For a weeknight dinner, keep it simple with a side of steamed green beans or roasted broccoli.
• Transform leftovers into a delicious lunch by reheating gently and topping with a sprinkle of Parmesan cheese.

This Creamy Butternut Squash Gnocchi with Sausage is a versatile dish that feels both comforting and sophisticated, making it suitable for a range of occasions.

Common Mistakes to Avoid

• Mistake: Using watery squash puree, which thins the sauce. Fix: Roast squash until deeply caramelized and drain excess liquid from the puree.
• Mistake: Overcooking store-bought gnocchi, making it gummy. Fix: Cook gnocchi just until it floats, then finish it directly in the sauce.
• Mistake: Adding dairy to a boiling sauce, causing it to break. Fix: Temper cream or cheese by removing the pan from heat before stirring in.
• Mistake: Crowding the pan when browning sausage, which steams the meat. Fix: Cook sausage in batches to ensure a proper, crispy sear.
• Mistake: Burning delicate herbs like sage and thyme. Fix: Add fresh herbs at the very end of cooking to preserve their aromatic flavor.
• Mistake: Underseasoning the sauce, as squash and gnocchi are mild. Fix: Season each component generously and taste the final dish for balance.
• Mistake: Letting the finished dish sit too long, causing the gnocchi to absorb the sauce. Fix: Serve this Creamy Butternut Squash Gnocchi with Sausage immediately for the best texture.
• Mistake: Skipping the step of toasting the gnocchi in the pan after boiling. Fix: Briefly pan-fry the boiled gnocchi to create a delightful, slightly crispy exterior.

Storing Tips

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze the Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop with a splash of broth or cream, or in the microwave, stirring occasionally, until the internal temperature reaches 165°F for food safety.

For best results, avoid freezing the gnocchi for longer than recommended as the texture of the squash may change.

Conclusion

This recipe for Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is the ultimate comfort food, combining rich, savory flavors in one satisfying skillet dish. We hope you love making it as much as we do. Give it a try and let us know what you think in the comments below—and don’t forget to subscribe for more delicious recipes!

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FAQs

Can I use pre-made gnocchi for this recipe?

Yes, you can use store-bought potato gnocchi to save time. The dish will still be delicious, though the flavor of the Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is best with homemade gnocchi if you have the time.

What is the best way to cook the sausage?

Remove the sausage from its casing and cook it in a large skillet, breaking it into small crumbles with a spoon. Browning it well adds a deep, savory flavor that is essential for the Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage.