Go Back
Creamy Butternut Squash Gnocchi with Sausage Thyme and Sage Recipe
Ash Tyrrell

Creamy Butternut Squash Gnocchi with Sausage Thyme and Sage Recipe

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.