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Creamy Butternut Squash Gnocchi with Sausage is the kind of dinner that feels a little bit cozy and a little bit special but never fussy. When the leaves start to turn and there is a chill in the air this skillet meal brings everyone running to the kitchen. The creamy sauce clings to pillowy gnocchi while savory sausage and butternut squash keep every bite comforting and rich.
I first made this on a rainy October night with friends who still talk about it months later. The leftovers are honestly just as good if not better the next day.
Ingredients
- Gnocchi: fresh or shelf-stable the real star of this dish soft and perfect for soaking up the sauce
- Butternut squash: peeled and diced pick one that feels heavy for its size which means it is ripe and sweet
- Italian sausage: pork or chicken adds hearty flavor and spices check your butcher for good quality links
- Shallots: finely chopped bring delicate sweetness instead of overpowering onion
- Fresh garlic: brightens the richness use cloves that are plump without any sprouting
- Dry white wine: Pinot Grigio works well and adds acidity to balance the creamy base
- Whole milk or canned coconut milk: both will make a silky sauce make sure to pick up a can with at least 60 percent coconut extract if using plant-based
- Fresh sage leaves or thyme: for those earthy autumn tones look for leaves that are vibrant and not wilted
- Salt and black pepper: for bringing all those flavors together always taste as you go
- Freshly grated parmesan cheese: stir some in at the end for extra luscious texture if you want
Instructions
- Prep the Ingredients:
- Set your gnocchi aside and cut your butternut squash into small cubes about half an inch to help them cook evenly and quickly. Slice the sausage links into coins and chop the shallots and garlic.
- Brown the Sausage:
- Heat a large nonstick skillet over medium heat. Add a drizzle of oil and scatter in the sausage coins. Cook for about five to seven minutes until deeply browned and slightly crisped on the edges. Use a slotted spoon to remove the sausage pieces to a bowl leaving the rendered fat behind in the pan.
- Sauté Veggies and Aromatics:
- Lower the heat slightly and add the diced squash and shallots to the same skillet. Stir frequently for about eight minutes until the squash is starting to turn golden and the shallots smell sweet. Toss in the garlic and stir for one more minute making sure it does not brown too much.
- Deglaze:
- Pour in the white wine and use a spatula to scrape up any golden bits from the bottom this is pure flavor. Let the wine bubble for about two minutes until mostly evaporated so the alcohol cooks off and you are left with just brightness.
- Simmer Sauce and Gnocchi:
- Pour in the milk or coconut milk and stir in half of your fresh sage or thyme along with a big pinch of salt and pepper. Let the sauce come to a gentle simmer then tip in the gnocchi. Stir so the gnocchi are submerged and simmer gently for about five minutes until the dumplings are pillowy and the sauce is thickening.
- Add Sausage and Finish:
- Return the sausage and any juices to the skillet. Stir everything together and cook for another minute so the flavors mingle. Finish by stirring in parmesan if using and add more herbs on top plus black pepper to taste.
The first time I tossed sage in with the squash I knew I would never skip it again. Every fall we pick butternut squash at the orchard and I always save a few for this very dish.
Storage Tips
This gnocchi keeps covered in the fridge for up to three days. Reheat on the stove with a splash of milk to loosen the sauce. It is not the best freezer meal since the gnocchi may get mushy after thawing.
Ingredient Substitutions
Sweet potato works well if you do not have butternut squash. For a vegetarian version skip the sausage and double the squash. You can also swap out sage for rosemary if that is your preference.
Serving Suggestions
Serve this meal with a crisp green salad or roasted Brussels sprouts. A crunchy baguette or loaf of sourdough helps scoop up every last bit of sauce from the plate. If you want even more green add spinach in the last few minutes of cooking.
Cultural and Seasonal Moments
Butternut squash and sausage is a classic fall flavor pairing found in many northern Italian kitchens. I always look forward to this meal once the air starts turning cold. Using coconut milk is an easy twist for anyone who needs dairy-free but still wants deep flavor.
Seasonal Adaptations
Substitute acorn or delicata squash if that is what you find at your local market. Leeks instead of shallots in the spring add a subtle onion complexity. In summer stir in chopped cherry tomatoes just before serving for brightness.
Success Stories
I have made this recipe for friends moving homes for cozy date nights and as a vegetarian main for family gatherings. Everyone who tries it wants the recipe and some have even started making it their annual autumn tradition.
Freezer Meal Conversion
While this is not an ideal freezer meal you can prep and freeze cooked sausage and cubed butternut squash. That way you only need to simmer everything with fresh gnocchi and milk for a hot dinner in minutes.
This cozy skillet gnocchi is perfect for chilly nights and sure to become a favorite. The combination of creamy sauce and autumn flavor is truly irresistible.
Common Recipe Questions
- → Can I use pre-made gnocchi instead of homemade?
Yes, pre-made gnocchi works well and saves time. Just cook it according to the package instructions before adding to the sauce.
- → What type of sausage pairs best with butternut squash gnocchi?
Try mild or spicy Italian sausage for rich flavor. Chicken sausage or vegetarian sausage alternatives also complement the creamy sauce.
- → Would coconut milk change the flavor?
Coconut milk adds a subtle sweetness and creaminess. Whole milk or heavy cream can substitute for a more classic taste.
- → Can I prepare this dish ahead of time?
Yes, you can prepare the sauce and sausage in advance. Reheat gently and add cooked gnocchi just before serving for best texture.
- → Is there a gluten-free option for the flour?
Gluten-free all-purpose flour works perfectly to dredge and thicken. Check labels to ensure it’s certified gluten-free.
- → How spicy is the final dish?
The heat level depends on the quantity of chili and cayenne pepper. Start with less and adjust to your taste preference.