Creamy Butternut Squash Gnocchi with Sausage Recipe

The Comfort of Butternut Squash Gnocchi with Sausage

If fall had a flavor, this Butternut Squash Gnocchi with Sausage would be it. It’s a cozy mix of creamy sauce, tender gnocchi, and rich Italian sausage that makes your kitchen smell like Sunday night comfort.

There’s something magical about this combination — sweet roasted squash, savory sausage, and buttery Parmesan cream. It’s rustic but elegant, hearty yet balanced.

When I was growing up, my mom would roast squash until the edges turned caramel-brown and sweet. That same roasted flavor is what takes this dish from “good” to “where have you been all my life?”

This isn’t fast food — it’s slow, deliberate cooking. You’ll make the gnocchi, cook your sausage until perfectly browned, then toss everything in a creamy sauce that clings to every piece. And when you take that first bite, you’ll know why it’s worth it.

Ingredients for Gnocchi with Butternut Squash and Sausage

Here’s everything you’ll need to make this butternut squash gnocchi dinner. Organizing by component keeps you moving efficiently and ensures every element shines.

Component	Ingredients	Chef’s Notes
For the Gnocchi	1 medium butternut squash (about 2 lbs), 1 ½ cups all-purpose flour, 1 egg, salt & pepper	Roast instead of boil — it adds caramelized sweetness and keeps water out of the dough.
For the Creamy Sauce	2 tbsp butter, 2 cloves garlic (minced), 1 cup heavy cream, ½ cup Parmesan cheese, pinch nutmeg, salt, pepper	This is your butternut squash gnocchi sauce — silky, cheesy, and luscious.
For the Sausage	½ lb Italian sausage, ½ onion (chopped), 1 garlic clove, 1 tbsp olive oil, pinch red pepper flakes	Go with mild for balance or spicy if you like a kick.
To Finish	Fresh parsley, extra Parmesan, drizzle of olive oil	Finishing touches bring color and freshness to the plate.

Instructions – How to Make Homemade Butternut Squash Gnocchi

1. Roast the Butternut Squash

Preheat your oven to 400°F (200°C).
Cut the squash in half, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Roast for 35–40 minutes, until it’s fork-tender and slightly caramelized.

Why roast? Boiling adds water; roasting adds flavor. The dry heat intensifies the natural sweetness, which makes your gnocchi taste incredible.

Once cooled, scoop out the flesh and mash it smooth.

2. Make the Gnocchi Dough

In a bowl, combine the mashed squash with the egg and a pinch of salt. Add flour a little at a time until you get a soft, workable dough — not too sticky, not too stiff.

Chef Tip: Don’t overmix. Gnocchi dough should be just combined. The more you knead, the tougher it gets.

Dust your surface with flour, divide the dough, and roll it into ropes about ¾ inch thick. Cut into small pillows and press each piece gently with a fork to make ridges.

Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the top — about 2–3 minutes. Remove with a slotted spoon and set aside with a touch of olive oil so they don’t stick.

Sensory cue: When they’re ready, they’ll look plump and slightly translucent — that’s perfect.

Preparing the Butternut Squash Gnocchi Sauce

Creamy, Cheesy, and Perfectly Balanced

Melt butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds — don’t let it brown, just let it perfume the pan.

Pour in the heavy cream, whisk in the Parmesan, and season with salt, pepper, and a small pinch of nutmeg. Let it simmer gently until the sauce thickens slightly.

Mini teaching: A good butternut squash gnocchi sauce should coat the back of your spoon — not run off like soup. Reduce gently; patience pays off.

If it gets too thick, add a splash of milk or reserved pasta water to loosen it. You’re looking for a smooth, velvety consistency that clings beautifully to the gnocchi later.

Cooking the Sausage for Your Butternut Squash and Italian Sausage Pasta

Building Flavor Like a Pro

In another pan, heat olive oil and sauté chopped onion until it turns translucent. Add the sausage and cook until browned and slightly crisp — about 7–8 minutes.

Break it apart as you cook, letting the edges caramelize. Once browned, add garlic and red pepper flakes for heat. Stir and let everything mingle for a minute or two.

Chef Insight: Those browned bits (fond) at the bottom of the pan? That’s where all your flavor lives. When you deglaze with cream or toss in the gnocchi later, it’ll pull that goodness right into the sauce.

Bringing It All Together – Sausage and Butternut Squash Gnocchi

Now it’s time to marry everything into one glorious dish.

Toss the cooked gnocchi directly into your creamy sauce. Stir gently — you don’t want to mash them. Add the browned sausage and onion mixture.

Let everything simmer together for a minute or two so the flavors meld. Taste and adjust seasoning — maybe more salt, maybe more cheese (never a bad choice).

Sprinkle fresh parsley and extra Parmesan on top.

Plating tip: Serve in warm bowls with a drizzle of olive oil. A little contrast of color makes this look as good as it tastes — golden gnocchi, creamy sauce, flecks of green.

Frank-style advice: Don’t overcrowd your pan. If you add everything at once, you’ll steam it instead of letting it coat evenly. Give your food some breathing room.

Why This Creamy Butternut Squash Gnocchi with Sausage Works

A Fusion of Flavors

Sweet roasted squash meets savory Italian sausage — it’s the perfect balance. The creamy sauce ties everything together, turning simple ingredients into restaurant-worthy comfort food.

Comfort Food at Its Best

This dish feels indulgent without being heavy. The gnocchi are soft, the sauce is velvety, and the sausage brings that satisfying bite. Perfect for a chilly night or an impressive dinner with friends.

Homemade Goodness

Making homemade butternut squash gnocchi might take a bit of time, but the payoff is huge. You control the texture, the seasoning, and the final flavor — and trust me, it blows store-bought out of the water.

Tips for Perfect Butternut Squash Gnocchi Dinner

• Use fresh squash. Frozen or canned holds too much moisture.
  
• Don’t overmix the dough. Handle it like biscuit dough — gently.
  
• Cook the gnocchi in batches. Too many at once and they’ll stick or cook unevenly.
  
• Taste as you go. The sausage and Parmesan both add salt, so season slowly.
  
• Balance your sauce. A splash of pasta water can rescue an overly thick sauce.
  
• Serve immediately. Gnocchi are at their best right out of the pan — soft and light.
  

There it is — Butternut Squash Gnocchi with Sausage, your new favorite fall dinner. Creamy, cozy, and deeply satisfying. This dish hits every note: sweet squash, savory sausage, and that velvety sauce that clings to every bite.

It’s the kind of meal that makes you slow down and savor the season.

If you loved this butternut squash and Italian sausage pasta, you’ll find plenty more comforting recipes to warm your kitchen.

👉 Follow me on Pinterest for weekly recipe inspiration and more cozy dinners like this one.

FAQs – Butternut Squash Gnocchi with Sausage

More Pasta & Italian-Style Dishes to Try

If this Butternut Squash Gnocchi with Sausage made your kitchen smell like heaven, you’re going to love these other pasta and Italian-inspired recipes from my kitchen. Each one builds on the same comfort-meets-creativity vibe — perfect for weeknights, date nights, or when you just want a bowl of something rich and satisfying.

• Craving another sauce masterpiece? Try my rich and creamy Parmesan sauce — it’s the ultimate companion for gnocchi, fettuccine, or chicken.
  
• For something fresh and colorful, check out my Italian-inspired pasta recipes — perfect for warm days or easy lunches.
  
• Want a timeless side or light dinner? You’ll love my classic pasta combinations that pair beautifully with grilled meats or seafood.
  
• If you’re after more nutrition without sacrificing flavor, dive into my protein-packed Italian pasta ideas — they’ll keep you fueled and full.
  
• For something cozy, creamy, and family-friendly, my creamy pasta dishes for weeknight dinners always hit the spot.
  
• Try a fun twist with easy baked pasta meals with vegetables — hearty, cheesy, and bursting with flavor.
  
• And when the weather warms up, go light and seasonal with my fresh pasta recipes for every season — the kind of meal that feels like sunshine in a bowl.
  

These links not only keep your readers inspired but also help Google understand your site’s depth on Italian and pasta recipes. Strong internal linking = stronger authority = higher rankings.

Print