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Creamy Butternut Squash Gnocchi With Sausage And Sage

Creamy butternut squash gnocchi with sausage and sage is a one-skillet Italian-American main with pillowy gnocchi coated in a smooth, orange-hued cream sauce. Pan-browned sausage, crispy sage leaves, and parmesan create a rich, comforting bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi and sauce
  • 1 lb potato gnocchi Use store-bought for convenience; cook directly in sauce after it simmers.
  • 1 lb Italian sausage, casings removed Brown thoroughly for flavor; drain excess fat before adding to sauce.
  • 2 cup butternut squash puree (roasted and blended) Roasted and blended puree gives the sauce a silky texture.
  • 3 cloves garlic, minced Fresh garlic for aroma; sauté briefly to avoid burning.
  • 1 cup heavy cream For a creamy, smooth sauce texture.
  • 0.5 cup parmesan, grated Add gradually and stir until smooth.
  • 2 tbsp unsalted butter Used for browning sausage remnants and frying sage.
  • 12 fresh sage leaves Keep leaves dry for crisping.
  • 0.5 tsp nutmeg Adds warm, cozy spice to the cream sauce.
  • 0.25 tsp red pepper flakes Optional heat; adjust to taste.
  • 0.25 Salt and pepper to taste Season the sauce and finish the dish.
  • 1 Extra parmesan for serving Serve as shavings or grated on top.

Equipment

  • 1 cast iron skillet

Method
 

Brown sausage, crisp sage, and make the cream sauce
  1. Brown the Italian sausage in a large cast iron skillet over medium-high heat until deeply browned, then drain the fat and set the sausage aside.
  2. Fry the sage leaves in the unsalted butter over medium heat until crisp and fragrant, then remove and set aside.
  3. Sauté the minced garlic in the same butter for 1 minute, stirring constantly to prevent browning.
  4. Add the butternut squash puree and heavy cream, then stir until combined and hot.
  5. Stir in the grated parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes until the sauce is smooth and lightly thickened.
Cook gnocchi and finish
  1. Cook the potato gnocchi according to the package instructions, then add the cooked gnocchi directly to the simmering sauce.
  2. Return the browned sausage to the skillet and toss everything together until the gnocchi is coated.
  3. Season with salt and pepper to taste, then top with crispy sage leaves and extra parmesan before serving.

Notes

For the smoothest sauce, keep the heat at a gentle simmer after adding parmesan so it melts evenly without turning grainy. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove with a splash of cream or milk. Freeze is not recommended because cream sauces and gnocchi can change texture. If you want it lighter, use half-and-half instead of heavy cream for a similar creamy finish.