This Butternut Squash & Sausage Gnocchi is a cozy, weeknight-friendly dish that balances sweet roasted squash, savory sausage, and pillowy gnocchi in a simple pan sauce. I’ve made it dozens of times, and it’s the kind of recipe that feels special without needing hours in the kitchen. If you enjoy other roasted squash mains, you might also like this bright, vegetable-forward butternut squash and eggplant stir-fry for a different take.
Why Make This Recipe
- Deep, comforting flavor: roasted squash caramelizes, sausage adds savory depth, and gnocchi soaks up the sauce.
- Fast weeknight option: most hands-on time is roasting (about 25–30 minutes) while you brown sausage and prep other ingredients.
- Balanced nutrition: combines vegetables, protein, and carbs in one bowl for an easy complete meal.
- Crowd-pleaser for fall gatherings or cozy dinners — it looks and tastes impressive with minimal fuss.
- Personal insight: I love how the roasted squash doubles as sauce when mashed slightly, creating a silky coating without heavy cream.
Recipe Overview
- Prep time: 15 minutes (peeling and cubing squash included)
- Cook time: 25–30 minutes roasting + 8–12 minutes stovetop = about 40 minutes total active cooking
- Total time: ~55 minutes
- Servings: 4 generous portions
- Difficulty: Easy–Medium (requires roasting and skillet work)
- Method: Roast cubed butternut squash at 400°F, brown sausage in a large skillet, simmer with aromatics, add cooked gnocchi, and finish with herbs and optional cheese.
My Experience Making This Recipe
When testing I adjusted squash roast time and sausage-to-squash ratio to avoid overpowering the squash. I discovered slightly under-roasting the squash (keeping some texture) gives better mouthfeel when tossed with gnocchi. Using a heavy skillet helps the sauce reduce evenly and pick up fond from the sausage.
How to Make Butternut Squash & Sausage Gnocchi
Start by roasting 1–1.5 pounds of peeled, 1-inch cubed butternut squash tossed with 1 tbsp olive oil, salt, and pepper at 400°F for 25–30 minutes until edges caramelize. Brown 12–14 ounces of Italian sausage (casings removed) in a large heavy skillet over medium-high heat until no longer pink and the internal temp reaches 165°F, then add a minced shallot and 2 cloves minced garlic and sweat 1–2 minutes. Deglaze the pan with 1/3–1/2 cup dry white wine or chicken broth, add roasted squash, and mash a portion with the back of a spoon to create a chunky sauce. Cook 16 ounces potato gnocchi according to package instructions (usually 2–3 minutes in simmering water), drain, then add to the skillet with 1/2 cup reserved pasta water and 2–3 tbsp butter or olive oil to finish. Stir in torn sage or chopped thyme, season to taste, and finish with 1/4–1/2 cup grated Parmesan if desired.
Expert Tips for Success
- Roast on a hot sheet: use a rimmed baking sheet and spread squash in a single layer so pieces brown instead of steam.
- Use a thermometer for sausage: cook to 165°F internal to ensure safety and avoid over-charring.
- Reserve pasta water: the starchy water (about 1/4–1/2 cup) helps the sauce cling to gnocchi and smooth out texture.
- Texture control: mash only part of the squash to retain some chunks for bite; fully puréed squash yields a heavier, creamier sauce.
- Equipment note: a 12-inch stainless-steel or cast-iron skillet gives the best fond and even heat for finishing the dish.
How to Serve Butternut Squash & Sausage Gnocchi
- Finish with bright notes: a squeeze of lemon and a few fresh sage leaves add brightness before serving.
- Add greens: serve with sautéed garlic spinach or a crisp arugula salad to cut richness.
- Garnish ideas: toasted walnuts or pumpkin seeds add crunch; shave extra Parmesan for saltiness on top.
- Occasions: works well for date nights, fall dinners, or potlucks — keep a warming dish on low heat in a covered skillet for service. For a vegetarian companion dish, try a butternut squash mushroom tart as a sophisticated side.
Storage and Reheating Guide
- Refrigerator: cool to room temp, store in an airtight container for up to 3–4 days.
- Freezing: portion into freezer-safe containers and freeze for up to 2 months; note that gnocchi may slightly soften after freezing.
- Reheating stovetop: reheat gently in a skillet over low heat with a splash of broth or water (1–2 tbsp) to loosen the sauce and prevent sticking.
- Reheating oven: place in a covered ovenproof dish at 325°F for 10–15 minutes, stirring halfway, until heated through. Avoid microwave reheating for best texture, but if needed, reheat in 30-second bursts and add a little liquid.
Recipe Variations
- Gluten-free: use gluten-free potato gnocchi and check sausage ingredients for wheat-containing binders.
- Dairy-free: swap butter and Parmesan for 2–3 tbsp olive oil and toasted nutritional yeast for a savory finish.
- Vegetarian: replace sausage with crumbled tempeh or smoked mushrooms sautéed with smoked paprika for depth.
- Creamier sauce: stir in 1/4 cup mascarpone or 2–3 tbsp heavy cream at the end for a lusher texture without overpowering the squash. For a layered squash dinner alternative, consider this festive butternut squash apple bake variation.
Nutritional Highlights
- Vegetables first: butternut squash supplies vitamin A (beta-carotene) and fiber.
- Protein: Italian sausage provides protein; choose lean or turkey sausage to reduce saturated fat.
- Allergen information: contains wheat (standard gnocchi) and dairy if you finish with cheese; check labels for sausage fillers. Aim for a 1 to 1.5-cup serving per person as a main course portion.
Troubleshooting Common Issues
- Gnocchi falls apart: don’t overcook — cook until they float plus 30–60 seconds, then drain carefully. Use a slotted spoon to transfer.
- Sauce too thin: simmer a little longer uncovered to reduce, or mash a few more squash pieces to thicken naturally.
- Too salty: add unsalted cooked gnocchi or a splash of cream/milk to balance; a small peeled potato boiled in the sauce can absorb excess salt temporarily.
Frequently Asked Questions
Q: Can I use store-bought gnocchi, or should I make my own?
A: Store-bought gnocchi is fine and convenient; cook according to package directions and toss into the skillet at the end. Homemade gnocchi is great if you want control over texture, but you’ll need more hands-on time and a light dusting of flour to prevent sticking.
Q: How do I keep roasted butternut squash from becoming mushy?
A: Cut uniform 1-inch cubes, don’t overcrowd the pan, and roast at 400°F on a preheated sheet until edges are caramelized (25–30 minutes). For firmer pieces, shorten roast time by 5–7 minutes.
Q: What herbs pair best with this dish?
A: Sage and thyme are classic with squash and sausage; finish with chopped flat-leaf parsley or a few torn sage leaves for aroma. Dried herbs work in a pinch but add them earlier while cooking to bloom their flavor.
Q: Can I make this ahead for a dinner party?
A: Yes—roast squash and cook sausage up to 2 days ahead, store separately, and assemble/toss with freshly cooked gnocchi 20–30 minutes before serving. Reheat components gently so gnocchi doesn’t become gummy.
Conclusion
For a lush, comforting weeknight dinner that still feels special, this Butternut Squash & Sausage Gnocchi delivers sweetness, savory depth, and satisfying texture. For another creamy take and plating inspiration, see this Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage recipe.
Butternut Squash & Sausage Gnocchi
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A cozy, weeknight-friendly dish that balances sweet roasted squash, savory sausage, and pillowy gnocchi in a simple pan sauce.
Ingredients
- 1–1.5 pounds butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 12–14 ounces Italian sausage, casings removed
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/3–1/2 cup dry white wine or chicken broth
- 16 ounces potato gnocchi
- 1/2 cup reserved pasta water
- 2–3 tablespoons butter or olive oil
- Sage or thyme, torn or chopped
- 1/4–1/2 cup grated Parmesan (optional)
Instructions
- Preheat the oven to 400°F.
- Toss the butternut squash with olive oil, salt, and pepper, and roast on a rimmed baking sheet for 25–30 minutes until caramelized.
- In a large skillet, brown the Italian sausage over medium-high heat until fully cooked (internal temp 165°F).
- Add minced shallot and garlic to the skillet and sweat for 1–2 minutes.
- Deglaze the skillet with wine or broth, adding the roasted squash and mashing a portion to create a chunky sauce.
- Cook gnocchi according to package instructions, then drain and add to the skillet with reserved pasta water and butter or olive oil.
- Stir in herbs and season to taste; finish with Parmesan if desired.
Notes
For added brightness, finish with a squeeze of lemon and fresh sage leaves before serving. Use sautéed garlic spinach or an arugula salad as a side to cut the richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg