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Creamy Butternut Squash Gnocchi With Sausage And Sage

Creamy butternut squash gnocchi with sausage and sage is a cozy Italian-American skillet meal with a smooth, cheesy cream sauce and crispy sage leaves. Pillowy potato gnocchi gets tossed until glossy, while sausage crumbles add savory, browned flavor.
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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
  

potato gnocchi
  • 1 lb potato gnocchi Use shelf-stable or refrigerated gnocchi; cook according to package directions.
sausage and aromatics
  • 1 lb Italian sausage, casings removed Brown thoroughly so it crumbles well; drain excess fat before saucing.
  • 3 cloves garlic, minced Minced fresh for quick sauté flavor.
butternut squash cream sauce
  • 2 cup butternut squash puree (roasted and blended) Make sure it’s smooth for a velvety sauce texture.
  • 1 cup heavy cream For richness and a creamy, cohesive sauce.
  • 0.5 cup parmesan, grated Add gradually and simmer until fully melted.
  • 2 tbsp unsalted butter Used for browning sausage and crisping sage.
  • 0.5 tsp nutmeg Warm spice that complements roasted squash.
  • 0.25 tsp red pepper flakes Adjust to taste for mild to spicy heat.
  • 0.5 Salt and pepper to taste Season in stages for balanced flavor.
sage garnish
  • 12 fresh sage leaves fresh sage leaves Fry until crisp so they stay crunchy on top.

Equipment

  • 1 cast iron skillet

Method
 

Brown sausage
  1. Heat a large skillet over medium-high heat and brown the Italian sausage until cooked through, breaking it into crumbles. Drain excess fat from the skillet and set the sausage aside.
Fry sage leaves
  1. In the same skillet, melt 2 tablespoons unsalted butter over medium heat, then fry the fresh sage leaves until crisp, about 1-2 minutes. Remove to a paper towel-lined plate to keep them crunchy.
Build creamy butternut squash sauce
  1. Add the minced garlic to the butter in the skillet and sauté for 1 minute until fragrant. Stir in the butternut squash puree and heavy cream.
  2. Add the grated parmesan, nutmeg, and red pepper flakes, then simmer until smooth, about 5 minutes, stirring as needed so it thickens evenly.
Cook gnocchi and toss
  1. Cook the potato gnocchi according to package instructions, then add the cooked gnocchi directly to the simmering sauce. Toss gently to coat.
  2. Return the browned sausage to the skillet and toss everything together until the gnocchi is fully coated and hot throughout. Season with salt and pepper to taste.
  3. Serve immediately, topping with the crispy sage leaves and extra parmesan for a finished, savory bite.

Notes

Pro tip: for the smoothest sauce, use fully blended butternut squash puree and simmer just until parmesan melts and the sauce turns glossy. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently in a skillet with a splash of cream or water to loosen. Freezing isn’t recommended because gnocchi can become grainy after thawing. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter version (the sauce will be slightly less rich).