Name: Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound gnocchi (store-bought or homemade); 1/2 pound Italian sausage (mild or spicy, casings removed); 1 tablespoon olive oil or butter; 2 cups butternut squash, peeled and cubed; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup chicken or vegetable broth; 1/2 cup heavy cream; 1 teaspoon fresh thyme leaves; 1 tablespoon fresh sage leaves, chopped; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; 1/4 teaspoon crushed red pepper flakes (optional)

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This Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is one of my favorite comfort dishes. It’s rich, cozy, and full of autumn flavors. The soft gnocchi, savory sausage, and velvety butternut squash sauce come together in perfect harmony, creating a restaurant-quality meal that feels both indulgent and heartwarming.

Why You’ll Love This Recipe

I love how this dish blends creamy, savory, and slightly sweet flavors in one pan. The butternut squash creates a smooth, buttery sauce that clings to every piece of gnocchi, while the sausage adds just the right amount of spice and depth. The thyme and sage make the whole dish smell incredible — like fall in a bowl. Plus, it’s surprisingly easy to make and comes together quickly for a weeknight dinner or a cozy weekend meal. Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gnocchi (store-bought or homemade)
Italian sausage (mild or spicy, casings removed)
Olive oil or butter
Butternut squash, peeled and cubed
Onion, finely chopped
Garlic cloves, minced
Chicken or vegetable broth
Heavy cream
Fresh thyme leaves
Fresh sage leaves, chopped
Parmesan cheese, grated
Salt and black pepper
Crushed red pepper flakes (optional)

Directions

I start by heating olive oil or butter in a large skillet over medium heat. I add the sausage, breaking it apart with a spoon, and cook until browned and cooked through. Then I remove it from the pan and set it aside.
In the same skillet, I add the onions and garlic, cooking until they’re soft and fragrant.
I stir in the cubed butternut squash and cook for a few minutes until it begins to soften slightly.
I pour in the broth, bring it to a simmer, and let the squash cook until tender — usually about 10 to 15 minutes.
Once the squash is soft, I blend it (either directly in the pan with an immersion blender or in a separate blender) until smooth and creamy.
I return the sauce to the skillet and stir in the heavy cream, thyme, sage, salt, and pepper.
I add the cooked sausage back into the pan and stir to combine.
Meanwhile, I cook the gnocchi according to package directions, then drain it and add it directly to the sauce.
I toss everything together, letting the gnocchi absorb some of the sauce for a few minutes over low heat.
I finish with grated Parmesan and a sprinkle of red pepper flakes for a little kick.

Servings and timing

This recipe makes about 4 servings. It takes roughly 35–40 minutes from start to finish — about 15 minutes of prep time and 25 minutes of cooking. Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Variations

For a vegetarian version, I leave out the meat and add sautéed mushrooms or spinach instead. When I want to lighten it up, I replace the heavy cream with half-and-half or a bit of cream cheese for a tangy twist. A drizzle of browned butter and extra sage leaves on top makes it even more luxurious.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of cream or broth to loosen the sauce as it tends to thicken in the fridge. I warm it over low heat on the stove or in the microwave in short bursts, stirring occasionally. This dish doesn’t freeze well because of the cream-based sauce, so I prefer to enjoy it fresh.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, I often use frozen squash when I’m short on time. It cooks faster and blends just as well into a creamy sauce.

What type of gnocchi works best?

I like using potato gnocchi for its pillowy texture, but cauliflower or ricotta gnocchi also work beautifully.

How can I make it dairy-free?

I use coconut cream instead of heavy cream and a dairy-free Parmesan alternative. It still comes out creamy and flavorful.

Can I make the sauce ahead of time?

Absolutely. I make the butternut squash sauce up to two days in advance and store it in the fridge. When I’m ready to serve, I reheat it gently and toss it with freshly cooked gnocchi.

What can I serve alongside this dish?

I usually serve it with a crisp green salad or roasted Brussels sprouts. A slice of garlic bread or focaccia is also perfect for soaking up the extra sauce.

Conclusion

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is one of those dishes that feels like a warm hug on a cool evening. I love how the rich sauce wraps around every piece of gnocchi, while the sausage and herbs bring savory balance. It’s simple, comforting, and perfect for any night I want something hearty without much fuss.