Let Me Tell You About This Sausage Gnocchi Butternut Skillet
Right, so the first time I made this sausage gnocchi butternut skillet, it was a Tuesday and I was—no joke—still in my pajamas at 4pm (we've all had those days, right?). The fridge was looking a bit sad, but I had some gnocchi, a wrinkly butternut squash, and a pack of sausage. And, honestly, this meal basically saved dinner. I make it all the time now, especially when I want to look like I have my life together but, in reality, I’m just winging it. Oh, and be warned: this dish smells so good, the dog will not leave the kitchen. Every single time.
Why You'll Love This (Or At Least, Why I Do)
I make this when I want something that feels a bit special but doesn’t actually require fancy steps. My family goes absolutely bonkers for it—especially the bit where the gnocchi gets all crispy on the edges. (Don’t ask me why, but my kid calls those bits “potato pillows” and, honestly, he’s onto something.) I used to get annoyed at peeling the butternut squash, but then I realized you can buy it pre-cut. Life changing. If you’re a fan of one-pan wonders with that sweet-salty thing going on, I’d say this is your jam. Or, you know, your skillet.
What You’ll Need (With a Few Cheeky Substitutions)
- 1 pack (about 400g) gnocchi (the shelf-stable kind is fine—I sometimes use refrigerated, but my gran always insisted on De Cecco, which I never find locally, so any will work, honestly)
- 2-3 sausages (Italian sausage is classic, but I’ve used chorizo, and once, veggie sausage—didn’t hate it!)
- 2 cups butternut squash, diced small (if I’m in a rush, the pre-cut bag from the store is my savior)
- 1 small onion, chopped
- 2 garlic cloves, minced (or a big spoonful of the jarred stuff if you’re lazy, like me some days)
- Handful of baby spinach (kale works, but you have to chop it fine or you’ll be chewing forever)
- Olive oil (I use extra virgin but regular is grand too)
- Salt and pepper (just to taste, I probably use too much pepper)
- Parmesan, for serving (or a sprinkling of cheddar in a pinch—don’t tell the Italians)
How To Make It (With My Real-Life Commentary)
- Heat a good glug of olive oil in your biggest skillet over medium heat. If you’re using nonstick, things are easier, but cast iron gets those amazing crispy bits. Add the sausages. Cook ‘em until they’re browned and cooked through—maybe 8 minutes total, flipping now and then. Remove to a plate. And try not to eat them all. (I always lose one to ‘taste testing.’)
- Toss the chopped onion and butternut squash into the same pan (oil’s already there, so less washing up). Give it a stir. Cook for about 8-10 minutes, stirring now and then. Don’t panic if the squash sticks a little—it’ll loosen up later. This is where I usually sneak a taste; sometimes the squash cooks unevenly and I just pluck out the bits that are done and leave the rest. Is that weird?
- Chop the sausage into bite-size chunks (I usually end up with random sizes, but it’s rustic, right?) and add it back to the pan with the garlic. Stir through. Let everything get cozy for a minute or two.
- Bump up the heat slightly and toss in the gnocchi. Stir well, and let it sit for a minute so the gnocchi crisps up on one side. Give it a couple of flips to get golden all over—maybe 5 minutes? Don’t worry if it looks a bit weird at this stage; it always does, and then suddenly it just comes together.
- Throw in a handful of spinach and let it wilt. Salt and pepper to taste. If things look dry, splash in a bit of water (just a tablespoon or two).
- Off the heat, hit it with a shower of parmesan. Serve straight from the pan. Or, if you’re feeling fancy, transfer to plates. I rarely bother.
Notes From My Many Attempts
- I once tried cooking the gnocchi separately and throwing it in at the end—nope, got mushy. One pan is the way to go.
- If your pan gets too crowded, just do the gnocchi in two batches; it’s a faff, but worth it for the crispy bits.
- I sometimes add a pinch of chili flakes if I want a bit of a kick (or if I grabbed mild sausages by mistake).
- Actually, I find it works better if you don’t rush the squash. Let it get a bit caramelized around the edges.
Variations I’ve Tried (And a Flop or Two)
- Swap the butternut for sweet potato—totally works, but cut it small or you’ll be there all night.
- Once tried it with leftover roast chicken instead of sausage. Not bad, but missed the punchy flavor.
- Tried using cauliflower gnocchi once—wasn’t a fan, but maybe I just did it wrong?
- You can chuck in some sage if you have it. Or rosemary. Herbs are always a good idea.
Do I Really Need Any Special Equipment?
I always use my big cast iron pan for this, because it makes me feel like a real chef. But, honestly, any large frying pan will work. If you don’t have a lid, just use a baking sheet or even some foil to cover things for a bit if you want the squash to soften faster. Or, embrace the crunchier cubes—no judgement here!
How To Store It (Though It Rarely Lasts Long)
Toss leftovers into a container and refrigerate. Keeps two, maybe three days, but I think it tastes even better the next day. Honestly though, in my house it never lasts more than a day—someone always nabs the last scoop for lunch. If you want to freeze, go for it, but just know the gnocchi gets a bit softer after defrosting. Still, totally edible.
How I Like to Serve It (And a Quick Tangent)
We usually just eat straight out of bowls in front of the telly, but if it’s a weekend, I’ll toss a quick green salad on the side (just arugula and lemon, nothing fancy). My aunt once brought garlic bread, which was a bit much—but no one complained. Oh, and one time we had it for brunch with fried eggs on top. Highly recommend, though I may have invented that just to avoid doing dishes for another meal.
Pro Tips (Learned the Hard Way)
- I once tried rushing the squash by turning up the heat. Bad idea—it just burned outside and stayed raw in the middle. Low and slow is your friend.
- Don’t skip the crisping stage with the gnocchi. It’s what makes the dish; otherwise, it’s just a stew.
- If you’re using pre-cooked sausage, add it later or it’ll dry out. (Did that. Was sad.)
Questions I Actually Get Asked
- Can I use frozen gnocchi? Sure, just thaw it first or it can get a bit gummy, at least in my experience.
- Is there a way to make it veggie? Absolutely! Use veggie sausage and maybe toss in some mushrooms for extra flavor. I’ve got a friend who swears by this vegetarian gnocchi recipe if you want more ideas.
- What if my squash won’t soften? Put a lid on it for a few minutes, or just cut the pieces smaller next time. Or, as I sometimes do, embrace the al dente squash. Textural variety, right?
- Can I prep anything ahead? You can chop everything ahead of time and keep it in the fridge. I wouldn’t cook it all ahead though, because reheated gnocchi can get stodgy. Unless you like it that way!
- What wine goes with this? I usually have whatever’s open, but a nice pinot grigio or a light red is pretty tasty. If you want to geek out on pairings, Wine Folly has a brilliant guide.
If you’re still reading, you deserve a medal—or at least a big bowl of this sausage gnocchi butternut skillet! Let me know if you try any oddball variations; I’m always up for a kitchen experiment. And if you want more cozy dinner ideas, this one-pot gnocchi recipe gave me the idea for this whole thing in the first place. Cheers!
Ingredients
- 12 oz Italian sausage, casings removed
- 1 lb potato gnocchi
- 2 cups butternut squash, peeled and diced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup baby spinach
- ½ cup grated Parmesan cheese
- 2 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Remove sausage from the skillet and set aside.
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2In the same skillet, add the diced butternut squash and chopped onion. Cook for 8-10 minutes, stirring occasionally, until the squash is tender and the onion is translucent.
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3Add the minced garlic and cook for 1 minute until fragrant. Stir in the gnocchi and cook for 3-4 minutes until lightly golden.
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4Return the cooked sausage to the skillet. Add baby spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.
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5Sprinkle grated Parmesan cheese over the skillet. Stir to combine and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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