Creamy Butternut Squash Gnocchi with Sausage
One pan, 30 minutes, and the kind of creamy, savory, slightly sweet sauce that clings to every single gnocchi. The butternut squash melts right into the cream, and the sage gets crispy in the butter. It's the kind of dinner that makes a Tuesday night feel like a Sunday supper.
Equipment
- Large Skillet
- Large Pot
- Slotted Spoon
- Cutting board and knife
Ingredients
- 1 lb butternut squash, peeled and cubed (about 2 cups)
- 1 lb sweet or hot Italian sausage, casings removed
- 1 lb potato gnocchi
- 1/2 cup heavy cream
- 10 leaves fresh sage leaves
- 2 tablespoons butter
- salt
- black pepper
Instructions
- Heat a drizzle of oil in your skillet over medium-high heat. Crumble the sausage into the pan and let it cook undisturbed for 2-3 minutes, so it gets a deep brown sear. Then break it up with a wooden spoon and cook until it's cooked through and crispy in spots.
- Transfer the sausage to a bowl with a slotted spoon, leaving the fat in the pan. Don't wipe it out.
- Add the cubed squash to the pan. Cook over medium heat for 5-7 minutes, stirring occasionally, until it's tender and starting to caramelize. If it looks dry, add a splash of chicken broth or water.
- Add the butter and sage: Push the squash to the sides of the pan, add the butter and sage leaves. Let them sizzle for about a minute until the sage is crispy and fragrant. Then stir everything together.
- Cook the gnocchi: While the squash is cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes, until they float). Reserve about 1/2 cup of pasta water before draining. If you want to skip the pot entirely: add the raw gnocchi directly to the pan with the squash after step 3, add 1/2 cup of chicken broth, cover, and let them steam for 4 minutes. Then uncover and let them crisp for 2 more minutes.
- Make the sauce: Reduce the heat to low. Pour the heavy cream into the pan with the squash and sage. Stir in 1/4 cup of the reserved pasta water (or chicken broth). Let it simmer gently for 2-3 minutes until the sauce thickens slightly. The squash will start to break down and make the sauce creamy.
- Combine and finish: Return the browned sausage to the pan. Add the cooked and drained gnocchi. Stir gently until everything is coated in that gorgeous sauce. Taste it and add salt and pepper. A good crack of black pepper is essential here.
Notes
Storage: Leftovers keep in the fridge for 3 days. Reheat in a skillet with a splash of broth. The sauce freezes for up to 2 months. Tips: Don't crowd the gnocchi if pan-frying; let the squash caramelize without stirring too much; reserve pasta water to help the sauce cling. Swaps: Use chickpeas for vegetarian, coconut milk for dairy-free, or add spinach at the end.