Creamy Butternut Squash Gnocchi with Sausage

This creamy butternut squash gnocchi with sausage is everything you want in a cozy dinner — rich, flavorful, and surprisingly easy to whip up on a busy evening. It brings together pillowy soft gnocchi, savory Italian sausage, and a velvety butternut squash sauce that clings to every bite like a hug in a bowl. Whether you’re cooking for yourself or feeding a hungry crew, this is one of those meals that looks fancy but feels like comfort food at its finest.

The beauty of this dish is how it strikes that perfect balance between indulgence and wholesomeness. The sausage gives it a bold, meaty flavor, while the butternut squash sauce brings in a subtle sweetness and a creamy texture — all without needing heavy cream. Add in a touch of garlic, a sprinkle of sage, and a handful of spinach for a little color and freshness, and you’ve got a complete meal that hits every note.

If you’re anything like me, you love meals that feel special but don’t require hours in the kitchen. This recipe is ideal for that. You can roast the squash ahead of time or even use pre-cut or frozen squash to save time. And gnocchi? It cooks up in minutes. The result is a dish that tastes like it simmered all day, but comes together faster than takeout.

It’s also totally customizable. Want to make it vegetarian? Swap the sausage for mushrooms or chickpeas. Need it dairy-free? Just use your favorite plant-based milk or cream alternative. But however you tweak it, the magic is in that silky butternut squash sauce — it wraps around the gnocchi like a dream and turns this simple combo into something truly crave-worthy.

Why You’ll Love It

• Creamy and comforting without being heavy – The butternut squash gives the sauce a naturally smooth texture and subtle sweetness, making it rich and cozy without needing a ton of cream or butter.
• Quick and weeknight-friendly – With store-bought gnocchi and pre-cut squash (or even canned puree), you can have dinner on the table in under 30 minutes.
• Flavor-packed – The combination of savory Italian sausage, garlic, sage, and parmesan adds bold flavor that perfectly balances the mild sweetness of the squash.
• One-pan magic – Everything comes together in one skillet, which means less cleanup and more time to enjoy your evening.
• Easily adaptable – You can make it vegetarian, add extra greens, or swap in sweet potatoes or pumpkin for a twist. It’s a flexible recipe that fits whatever you have on hand.

Ingredient List

For the Butternut Squash Sauce:

• 2 cups cubed butternut squash (fresh or frozen)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk (any kind – whole, oat, or almond work great)
• 1/4 cup grated Parmesan cheese

For the Gnocchi and Sausage:

• 1 pound store-bought potato gnocchi
• 8 oz Italian sausage (mild or spicy), casing removed
• 1 tablespoon olive oil or butter
• 1/4 teaspoon dried sage or a few fresh sage leaves
• 2 cups baby spinach
• Extra Parmesan, for serving

Ingredient Notes

• Butternut squash: Frozen pre-cut squash works great here and saves a ton of prep time. You can also use canned butternut squash puree in a pinch — just skip the roasting step and warm it directly into the sauce.
• Italian sausage: I like using spicy sausage for a little kick, but mild works just as well. If you’re going meatless, try sautéed mushrooms or plant-based sausage.
• Milk: Use whatever you have — oat milk adds a lovely nuttiness, while whole milk gives that extra creaminess. Avoid super thin milks like rice milk, which can make the sauce watery.
• Gnocchi: Shelf-stable or refrigerated gnocchi both work. I usually grab De Cecco or Trader Joe’s — they hold up well in the sauce and cook super fast.
• Parmesan: Don’t skip this! It adds umami and helps thicken the sauce. Use freshly grated if you can — it melts better than the pre-shredded kind.

Kitchen Equipment Needed

• Large skillet or sauté pan – To cook the sausage, toss the gnocchi, and bring everything together in one pan. I love using a deep nonstick skillet for easy cleanup.
• Medium saucepan – For boiling the gnocchi if you’re not pan-frying it. A small pot works fine since gnocchi cooks in just a few minutes.
• Blender or immersion blender – To make the squash sauce silky smooth. I usually go for my handheld immersion blender — less mess and easier cleanup.
• Baking sheet (optional) – If roasting fresh squash instead of using frozen or pre-cooked. Line it with parchment for zero sticking.
• Wooden spoon or spatula – For stirring the sauce and browning the sausage. A silicone spatula is my go-to since it won’t scratch the pan.

Instructions

Step 1: Roast or Cook the Butternut Squash

If using fresh squash:

• Preheat your oven to 400°F (200°C).
• Toss 2 cups of cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Spread it on a baking sheet lined with parchment paper.
• Roast for 20–25 minutes, or until fork-tender and slightly caramelized.

If using frozen squash:

• Add 2 cups of frozen squash to a saucepan with a splash of water.
• Cover and steam over medium heat for about 10 minutes or until soft. Drain any excess liquid.

Pro Tip: For deeper flavor, go with roasted squash — that light caramelization adds richness to the sauce.

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Step 2: Make the Creamy Butternut Sauce

• In a blender, combine the cooked squash, 2 cloves minced garlic, 1/4 teaspoon nutmeg, 1/2 cup milk, and 1/4 cup grated Parmesan.
• Blend until completely smooth and creamy. Add a splash more milk if it’s too thick.
• Taste and adjust seasoning with extra salt or pepper, if needed.

Pro Tip: Use an immersion blender directly in the pot if you prefer less cleanup. Just make sure the squash is soft enough to puree easily.

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Step 3: Cook the Gnocchi

• Bring a medium pot of salted water to a boil.
• Add 1 pound gnocchi and cook until they float to the top — about 2–3 minutes.
• Use a slotted spoon to transfer them to a plate (no need to rinse).

Optional: You can also sauté the gnocchi in olive oil or butter for crispy edges. Just heat a tablespoon of oil in a nonstick pan and cook them for 5–7 minutes, flipping occasionally.

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Step 4: Cook the Sausage

• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add 8 oz Italian sausage (removed from casing), breaking it up with a spatula.
• Cook for 6–8 minutes, until browned and cooked through.
• Stir in 1/4 teaspoon dried sage or a few fresh chopped sage leaves.

Pro Tip: Let the sausage brown undisturbed for a couple of minutes before stirring — this helps develop flavor and texture.

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Step 5: Combine Everything

• Lower the heat to medium-low.
• Add the butternut squash sauce to the skillet with the sausage and stir to combine.
• Add the cooked gnocchi and gently fold everything together.
• Toss in 2 cups of baby spinach and stir until wilted (about 1–2 minutes).

Pro Tip: If the sauce is too thick, add a splash of milk or reserved pasta water to loosen it slightly.

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Step 6: Serve and Garnish

• Spoon the gnocchi into bowls and top with extra grated Parmesan.
• Add a crack of black pepper or a sprinkle of red pepper flakes for a little heat.
• Serve warm and enjoy immediately — it’s best fresh!

Pro Tip: Leftovers can be stored in the fridge for up to 2 days. Reheat gently with a splash of milk to revive the sauce.

Tips and Tricks for Success

• Use a deep skillet – Once you add the gnocchi, sausage, and sauce, it gets pretty full. A deep sauté pan gives you plenty of room to stir without spills.
• Taste as you go – Especially with salt and spices. Sausage and Parmesan can be salty, so adjust the seasoning only after everything’s combined.
• Brown the sausage well – That golden color equals flavor. Don’t rush it — give it time to develop those tasty browned bits on the bottom of the pan.
• Reserve pasta water – If your sauce feels too thick, a splash of starchy pasta water can loosen it up and help everything cling together beautifully.
• Serve right away – Gnocchi tends to soak up sauce as it sits, so it’s best enjoyed fresh while it’s creamy and saucy.

Ingredient Substitutions and Variations

• Butternut squash substitute: Use canned pumpkin or sweet potato puree for a similar creamy texture and mild sweetness.
• Sausage swap: Go vegetarian with mushrooms, crumbled tofu, or your favorite plant-based sausage.
• Milk options: Whole milk, oat milk, or even a splash of cream all work. Just avoid super thin plant milks like rice milk.
• Leafy greens: No spinach? Try kale (just chop it small and cook a little longer), arugula, or even chopped Swiss chard.
• Cheese twist: Swap Parmesan for Pecorino Romano or a sprinkle of goat cheese for a tangier finish.
• Gnocchi options: Cauliflower gnocchi works great for a low-carb version — just sauté instead of boiling to keep them from falling apart.

Serving Suggestions

• With garlic bread and a crisp green salad – I love serving this pasta with warm, buttery garlic bread and a simple salad with lemon vinaigrette. It balances the richness perfectly and makes the whole meal feel extra special.
• Topped with fresh herbs and extra cheese – A sprinkle of chopped parsley or basil adds color and freshness, and you can never go wrong with more grated Parmesan.
• Alongside roasted veggies – If you want to sneak in more veggies, serve it with roasted broccoli, Brussels sprouts, or zucchini on the side.
• As a holiday side dish – This makes a gorgeous fall or winter side for Thanksgiving or Christmas alongside roasted chicken or turkey.
• With a glass of white wine – A chilled glass of dry white wine (like Pinot Grigio or Sauvignon Blanc) pairs beautifully with the creamy sauce and savory sausage.

Storage and Reheating Instructions

• Store leftovers in an airtight container – Keep in the fridge for up to 2–3 days. The gnocchi will continue to absorb the sauce, so don’t worry if it looks thicker the next day.
• Reheat gently on the stovetop – Add a splash of milk or water to loosen the sauce, and warm over low heat, stirring occasionally until heated through.
• Microwave method – Place in a microwave-safe bowl, cover loosely, and heat in 30-second bursts, stirring between each, until warmed. Add a tiny splash of milk for creaminess.
• Freezing isn’t ideal – Gnocchi can get a bit mushy after freezing and reheating, so this dish is best enjoyed fresh or within a couple of days.
• Make the sauce ahead – You can prep the butternut squash sauce up to 3 days in advance and keep it in the fridge. Just reheat and toss with cooked gnocchi and sausage when ready to serve.

Frequently Asked Questions

Can I use store-bought butternut squash puree instead of fresh?

Yes! Just use about 1 cup of canned or packaged butternut squash puree in place of the roasted squash. It saves time and still makes a creamy, flavorful sauce.

What kind of gnocchi works best?

Shelf-stable, refrigerated, or even frozen gnocchi all work well. I personally like shelf-stable gnocchi for its convenience—it cooks in just minutes and holds up nicely in the sauce.

How can I make this recipe vegetarian?

Easy! Just skip the sausage and add sautéed mushrooms, chickpeas, or plant-based sausage. You’ll still get tons of flavor from the sauce and seasonings.

Is this recipe gluten-free?

Only if you use gluten-free gnocchi and check that your sausage is certified gluten-free. There are plenty of good GF gnocchi options at most grocery stores now!

Can I make this ahead of time?

You can make the butternut squash sauce ahead and store it in the fridge for up to 3 days. Then, just reheat it and combine with freshly cooked gnocchi and sausage when you’re ready to eat.

What can I use instead of Parmesan?

Pecorino Romano is a great swap if you want something sharper. For a dairy-free option, try nutritional yeast or your favorite vegan parmesan alternative.

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Did you try this recipe? Let me know in the comments how it turned out!

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