Creamy Butternut Squash Gnocchi with Sausage
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.
Equipment
- Large skillet or sauté pan
- Medium saucepan
- Blender or immersion blender
- Baking sheet (optional)
- Wooden spoon or spatula
Ingredients
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
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.
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.
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.
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.
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.
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.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~550–600 kcal
- Protein: ~18–22g
- Carbohydrates: ~50–55g
- Fat: ~28–32g
- Fiber: ~4–6g
- Sugar: ~4g
- Sodium: ~800–1000mg