Description
This velvety butternut squash gnocchi is pure fall comfort—pillowy gnocchi, savory sausage, and fresh herbs all wrapped in a silky squash cream sauce. It’s rich, satisfying, and ready in under 30 minutes. Weeknight dinners just got cozy.
Ingredients
12 oz Italian sausage (casings removed; about 3 links)
1 tbsp olive oil
10 oz potato gnocchi
1 cup heavy cream
½ cup chicken broth
1 cup butternut squash purée
3 cloves garlic, minced
2 tbsp fresh sage, chopped
2 tbsp fresh thyme
Salt and coarsely ground black pepper, to taste
Instructions
Cook Sausage: In a large skillet over medium heat, add olive oil and sausage. Cook until browned, breaking it up as it cooks. Set aside.
Sauté Garlic & Herbs: In the same skillet, add garlic, sage, and thyme. Cook for 1–2 minutes until fragrant.
Make Sauce: Stir in butternut squash purée, cream, and broth. Simmer for 5 minutes until slightly thickened.
Cook Gnocchi: Boil gnocchi in salted water until they float (2–3 minutes). Drain.
Combine & Finish: Add gnocchi and sausage back to the skillet. Toss to coat. Season with salt and pepper.
Serve Warm: Garnish with extra herbs or parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 520 / serving
- Sugar: 4g / serving
- Fat: 36g / serving
- Carbohydrates: 30g / serving
- Protein: 18g / serving