Name: Creamy Butternut Squash Gnocchi with Sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound potato gnocchi; 8 ounces Italian sausage, casings removed; 2 cups butternut squash, peeled and diced; 1 cup heavy cream; 2 cloves garlic, minced; ½ cup grated Parmesan cheese; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; Fresh sage leaves, for garnish (optional)

Let Me Tell You About This Creamy Gnocchi Dish...

If you’ve ever found yourself wandering the kitchen, a little peckish but not really in the mood for salad (again), this is the dish I end up making. Creamy Butternut Squash Gnocchi with Sausage started as a random experiment after I got a little too excited by a farmers’ market squash display. Honestly, the first time around I didn’t even have proper sausage so I just used some leftover bacon—turned out pretty grand, though my family still teases me about 'that time Mom made bacon gnocchi.' It’s become our on-again, off-again autumn and winter staple. If I’m being totally honest, I sometimes make it in spring too, just because I can’t help myself. (And because gnocchi is my carb soulmate, but that’s another story.)

Why You'll Love This (Or at Least, Why I Do)

I make this when I want something that feels fancy but isn’t a faff. My family goes a bit wild for it mostly because it feels like dinner from a proper Italian restaurant (without the price tag or the need to put actual pants on). Also, it’s super forgiving. The sauce is so creamy and lush, sometimes I get distracted and forget to stir and it still turns out fine (usually). Plus, if you’re worried about getting your veggies in, there’s a whole lot of squash hiding in here. My one frustration used to be finding gnocchi at the store, but now I just order it in bulk from Eataly. Problem solved! (Well, except when I eat it all before the weekend.)

Gathering Your Ingredients (Substitutions Welcome)

1 pack of potato gnocchi (about 500g) – I use store-bought, but if you’re feeling ambitious, homemade is wildy good. My grandmother always swore by De Cecco, but honestly, anything will do in a pinch.
1 medium butternut squash (about 700g), peeled & cubed – If you can’t be bothered to peel and chop (I usually can’t), pre-cut squash is a life-saver, even if it feels a bit lazy.
2-3 links of Italian sausage, casings removed – Spicy or sweet, your call. Sometimes I swap in chicken sausage or even mushrooms (for my veg friends).
1 small onion, finely chopped (or half a big one if you’re like me and never measure onions)
3 cloves garlic, minced (or more, because garlic is happiness)
½ cup (120ml) heavy cream – Or you can use whole milk in a pinch, but it won’t be quite as velvety.
½ cup (about 40g) grated parmesan – Pre-grated is fine. I’ve even used pecorino in a fit of desperation and lived to tell the tale.
Olive oil, salt, and plenty of cracked black pepper
Fresh sage or thyme – Optional, but I’m all for that autumnal flavor (or whatever herb’s left in the fridge)

Cooking Directions (With a Few Wobbles)

Roast the squash: Toss your cubed butternut squash in olive oil, salt, and pepper, spread it on a tray, and bake at 400°F (200°C) for 25-30 minutes. Don’t panic if some pieces get caramelized (burnt, if you ask my son)—those bits are actually the best.
Start the sausage: While the squash is roasting, heat a big pan over medium. Add a little olive oil, crumble in the sausage, and cook until golden and crispy. Remove to a plate—try not to eat too much straight from the pan (I fail at this step regularly).
Sauté onion and garlic: In the same pan, add onion. Cook until soft, then stir in the garlic. Don’t worry if the onion gets a bit brown, just means more flavor. If it sticks, splash in a bit of water—works wonders.
Make the sauce: Scoop in your roasted squash. Mash it up with the back of a spoon (or use a potato masher; my friend uses a blender, but I like it a bit chunky). Pour in cream, add parmesan, and stir. This is where I usually sneak a taste—don’t tell anyone.
Boil the gnocchi: While the sauce simmers, cook gnocchi in salted boiling water. They’re done the second they float—literally, blink and you’ll miss it. Scoop them out with a slotted spoon and dump straight into the sauce.
Finish and serve: Toss gnocchi in the creamy sauce, add sausage back in, and stir gently. Sprinkle with herbs if you like. Taste, adjust salt and pepper, then dig in. (I always end up adding more cheese. Always.)

Notes (AKA What I’ve Learned the Hard Way)

The sauce might seem too thick at first—just add a splash of pasta water, it’ll loosen right up. Or milk. Or, on one occasion, I used a bit of white wine. No regrets.
Don’t stress about lumps in the sauce; rustic is the goal here, right?
If you forget the herbs, it’s not the end of the world. I’ve made it without anything green at all and nobody noticed.

Variations I've Tried (Some Better Than Others)

Subbed in sweet potatoes instead of squash—actually quite tasty, but the color is a bit wonky.
Used plant-based sausage for my sister, who’s vegan. Worked really well (though she did say the cream sauce made this a no-go for her—so I tried oat cream; not my best work, but edible).
One time, I added spinach at the end. Made me feel healthy, but kind of got lost in the sauce. Maybe more next time.

Equipment (And My Usual Workarounds)

Large skillet or frying pan—nonstick is nice, but I’ve used a battered old saucepan in a pinch
Baking tray for the squash—sometimes I just use my biggest roasting pan, doesn’t matter
Potato masher or fork—if you want a super smooth sauce, you could use a hand blender, but I almost never bother
Slotted spoon for the gnocchi (or just scoop them out with whatever’s clean)

Creamy Butternut Squash Gnocchi with Sausage

Storage: Not That It Ever Lasts This Long

Technically, you can stash leftovers in an airtight container in the fridge for up to 2 days. But honestly, in my house it never lasts more than a day. If you reheat, add a splash of water or milk so it doesn’t get too thick. Actually, I think this tastes even better the next day, but that’s assuming no one raids the fridge first.

How I Like to Serve It (And a Family Quirk)

I usually serve this with a big leafy salad—partly for balance, partly because my spouse insists on "some green thing" with every meal. Sometimes I add crusty bread; sometimes I forget and just eat straight from the pan, standing in the kitchen. My kids like it with a heap of grated parmesan and a drizzle of chili oil (I got the idea for that from this Serious Eats recipe—highly recommend!).

Pro Tips (Learn From My Mistakes!)

Don’t rush roasting the squash; it really needs that caramelisation, otherwise the sauce feels a bit, well, sad.
I once tried using low-fat cream—never again. If you want creamy, go all in.
Let the gnocchi sit in the sauce for a minute; it soaks up the flavor. But, don’t leave it too long or it gets gummy. There’s a sweet spot (I still miss it sometimes).

FAQ: Real Questions from Real People (And Me)

Can I use frozen squash? Absolutely! I do this all the time when I can’t be bothered to chop. Just roast it straight from frozen; might need a few extra minutes.
Is it possible to make this dairy-free? Kind of. Use plant-based cream and cheese. I tried this once for my cousin—tasted different, but actually not bad. Just don’t expect the same richness.
What if I don’t have gnocchi? Hmm, you could try making it with pasta like penne or shells. It’s not quite the same, but sauce is sauce and carbs are carbs, right?
Can I freeze it? I probably wouldn’t. The sauce can separate and the gnocchi go a bit mushy. But, maybe you’ll have better luck (if you do, let me know!).
How spicy should the sausage be? Totally up to you. I like to mix spicy and sweet if I’m feeling fancy. Mild works too, especially if you’ve got picky eaters.
What do I do if my sauce looks weird? Don’t panic. Stir it, add a splash of cream or water, and it usually comes together. Or just eat it anyway.

And on a totally unrelated note: Did you know gnocchi are technically dumplings, not pasta? Found that out on a trivia night and, well, nobody believed me. If you’re into food nerd stuff, Bon Appetit breaks it down here.

Anyway, hope you give this Creamy Butternut Squash Gnocchi with Sausage a try, and let me know how your version turns out (especially if you discover a genius shortcut I haven’t thought of yet!).

Creamy Butternut Squash Gnocchi with Sausage