Introduction

I made this creamy butternut squash gnocchi a few nights ago, and honestly, it completely hit the spot. It was rich, cozy, and packed with fall flavors that made the whole kitchen smell amazing.

What I loved most? It came together quickly but tasted like I had been cooking all day. The sausage, fresh herbs, and silky butternut sauce were the perfect match. Trust me, if you want comfort food without the hassle, this one’s a keeper.

Creamy Butternut Squash Gnocchi with Sausage Thyme and Sage Recipe

Ingredients

Each ingredient here brings something special—don’t skip the fresh herbs, they make a big difference!

1 tablespoon olive oil – helps brown the sausage and adds flavor
8 oz Italian sausage – gives a savory kick; use mild or spicy depending on your taste
16 oz potato gnocchi – no need to boil separately; cooks right in the sauce
1 cup heavy cream – creates a rich, velvety texture
1 cup chicken broth – balances out the richness and helps simmer the gnocchi
1 cup butternut squash puree – adds natural sweetness and creamy consistency
2 garlic cloves, minced – brings depth and aroma
1 teaspoon fresh sage, chopped – earthy and perfect for fall
1 teaspoon fresh thyme leaves – bright and herby
Salt to taste – enhances all the flavors
Coarse black pepper to taste – adds a little warmth and bite

Note: Serves 3–4 people generously.

Variations

Want to make it your own? Here are a few easy swaps and additions!

Swap the protein: Use chicken sausage, ground turkey, or a plant-based meat substitute.
Go dairy-free: Replace heavy cream with coconut cream or unsweetened almond milk.
Add more veggies: Stir in mushrooms, spinach, or kale for extra nutrition and texture.
Make it spicy: Add a pinch of chili flakes or use spicy Italian sausage.

Cooking Time

This recipe is quick enough for a weeknight but elegant enough for guests.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Equipment You’ll Need

Here’s what I used to pull it all together:

Large skillet – for cooking everything in one pan
Knife – for chopping garlic and fresh herbs
Cutting board – makes herb prep easier and neater
Wooden spoon or spatula – for stirring without scratching the skillet
Measuring cups/spoons – to get the sauce just right

How to Make Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Making this dish is easier than it looks—each step builds layers of flavor!

Brown the Sausage

I started by heating olive oil in a large skillet over medium heat. Then I added the sausage, breaking it into chunks with a spatula. Let it cook until it’s golden brown and slightly crispy on the edges—this adds tons of flavor.

Add Gnocchi, Cream, and Broth

Once the sausage was browned, I tossed in the gnocchi, heavy cream, and chicken broth. Stirring gently helps coat each gnocchi piece in that creamy base. Then I covered the skillet and let it simmer for about 5–6 minutes to let the gnocchi cook through.

Stir in the Butternut Squash and Garlic

After uncovering the skillet, I added in the butternut squash puree and minced garlic. The sauce thickens beautifully at this stage. I gave it another 3–4 minutes so the gnocchi could absorb more flavor and soften up just right.

Finish with Herbs and Seasoning

To bring it all together, I sprinkled in chopped sage and thyme. A pinch of salt and a few cracks of black pepper rounded everything out. I stirred it well, then turned off the heat. That fresh herb aroma? Absolutely heavenly.

Additional Tips for Making This Recipe Better

After making this a few times, I’ve picked up some helpful tricks:

Roast squash ahead of time – I like roasting a whole squash on Sunday so I can puree and store it for recipes like this all week.
Control sauce thickness – Too thick? Add a splash of broth. Too thin? Let it simmer a bit longer uncovered.
Use shelf-stable gnocchi – It holds up better in the pan and doesn’t turn mushy like fresh or frozen ones might.
Season at the end – I always taste before adding salt since sausage can be salty on its own.

How to Serve Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Presentation makes this dish feel extra special, even on a regular night.

I serve it warm right out of the skillet into shallow bowls, letting the creamy sauce coat everything beautifully. A little extra thyme or sage on top makes it look fancy, and if I have Parmesan on hand, I’ll grate some over the top. It pairs great with a crisp green salad or a slice of toasted garlic bread.

Nutritional Information

Here’s a general breakdown per serving based on the ingredients:

Calories: 674
Protein: 17g
Carbohydrates: 34g
Fat: 53g

Make Ahead and Storage

This recipe is just as good the next day—here’s how to keep it fresh.

Prepping Ahead

You can make the butternut squash puree up to 3 days in advance. Store it in the fridge in an airtight container.

Storing Leftovers

Leftovers can be refrigerated in a sealed container for up to 5 days. When reheating, I usually add a splash of broth or cream to loosen up the sauce.

Freezing Instructions

Let it cool completely before freezing. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove over low heat for best results.

Why You’ll Love This Recipe

Here’s what makes this dish a winner in my kitchen:

Quick and easy: From stovetop to table in just 40 minutes—perfect for weeknights.
One-pan magic: Everything cooks in one skillet, which means fewer dishes.
Comfort food done right: The rich sauce, savory sausage, and fall herbs are pure cozy bliss.
Customizable: You can easily switch out ingredients based on what you have on hand or dietary needs.
Looks and tastes gourmet: It feels fancy but couldn’t be easier to make.

Ash Tyrrell