Hey, fellow food lovers! Nyla here, and I am SO excited to share one of my absolute favorite recipes with you – Butternut Squash Gnocchi with Sausage! This isn’t just a meal; it’s a flavor adventure that turns any ordinary weeknight into a special occasion.
I remember one chilly evening, craving something comforting but also bursting with flavor. I started playing around with some butternut squash, and BAM! This Butternut Squash Gnocchi with Sausage creation was born. It was a happy accident, a delicious experiment, and now it’s a staple in my kitchen!
What makes this Butternut Squash Gnocchi with Sausage so special? It’s the combination of sweet, savory, and a little bit spicy. The creamy butternut squash pairs perfectly with the rich sausage, and the gnocchi just melts in your mouth. Seriously, this is comfort food taken to a whole new level!
I’m thrilled to welcome you into my delicious corner of the internet, where we celebrate bold flavors, happy accidents, and food that makes you do a little happy dance. Get ready to fall in love with this Butternut Squash Gnocchi with Sausage – I promise you won’t be disappointed!
INGREDIENTS You Need
This Butternut Squash Gnocchi with Sausage ingredient list is all about bold flavors that actually work together! You can grab most of these during your normal shopping trip. Here’s what you’ll need:
- 1 pound butternut squash, peeled, seeded, and cubed: Look for a squash that feels heavy for its size.
- 1 pound gnocchi: I usually use store-bought for convenience, but feel free to make your own homemade gnocchi recipe if you’re feeling ambitious!
- 1 pound Italian sausage, removed from casings: I like using sweet Italian sausage for a little sweetness, but you can use spicy if you prefer a kick!
- 1/2 cup grated Parmesan cheese: Adds a salty, cheesy depth.
- 1/4 cup olive oil: For sautéing.
- 1/2 cup chopped onion: Adds a savory base.
- 2 cloves garlic, minced: Because everything is better with garlic!
- 1/4 cup heavy cream: This makes the sauce extra creamy and dreamy.
- 1/4 cup chopped fresh sage: This adds a warm, earthy note. It’s perfect for this autumn gnocchi dish.
- Salt and pepper to taste: Don’t be shy! Season generously.
- Red pepper flakes (optional): For a touch of heat.
No worries if you don’t have fresh sage – I use dried sage all the time in my Butternut Squash Gnocchi with Sausage. Just use about 1 tablespoon of dried sage instead of 1/4 cup fresh.
Here’s my Butternut Squash Gnocchi with Sausage secret that takes it from good to incredible: a pinch of nutmeg in the butternut squash puree! It adds a warmth that complements the squash perfectly. Trust me on this one!
Storage Tip: If you have leftover butternut squash, you can roast it ahead of time and store it in the fridge for up to 3 days. This is a great prep shortcut for busy weeknights.
Let’s Make Some!
Alright, fellow food lovers, let’s dive into the delicious magic of making Butternut Squash Gnocchi with Sausage! This is easier than you think, and I’m here to guide you every step of the way.
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. In my kitchen, this usually takes about 22 minutes.
- Make the Butternut Squash Puree: Once the squash is cool enough to handle, transfer it to a food processor or blender and puree until smooth. Add a pinch of nutmeg for that secret flavor boost! Set aside. Homemade gnocchi recipe or not, that puree is key!
- Cook the Sausage: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Don’t worry if your sausage crumbles a little – it’ll all come together in the sauce.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet with the sausage. Cook until the onion is softened and translucent, about 5 minutes. This is where the magic starts happening! Your kitchen should start smelling incredible right now.
- Combine the Sauce: Stir in the butternut squash puree, heavy cream, and chopped sage to the skillet. Season with salt, pepper, and red pepper flakes (if using). Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld together. This sausage gnocchi sauce is seriously divine.
- Cook the Gnocchi: While the sauce is simmering, cook the gnocchi according to package directions. Usually, this means dropping them into boiling salted water and cooking until they float to the top, about 2-3 minutes.
- Combine Everything: Use a slotted spoon to transfer the cooked gnocchi directly to the skillet with the sausage gnocchi sauce. Toss gently to coat. This is my favorite part of making Butternut Squash Gnocchi with Sausage – watch the magic happen!
- Serve: Divide the Butternut Squash Gnocchi with Sausage among plates. Sprinkle with grated Parmesan cheese and extra chopped sage, if desired.
While your Butternut Squash Gnocchi with Sausage is doing its thing, get ready for some amazing aromas! You can even sneak a little taste of the sauce – I won’t tell!
I’ve even tried adding a splash of white wine to the sauce while it’s simmering. It adds a nice acidity that balances the sweetness of the butternut squash. Feel free to experiment and find what you love!
How to Serve Up This!
People literally do happy dances when this Butternut Squash Gnocchi with Sausage hits the table with a sprinkle of fresh Parmesan and a scattering of sage leaves. It’s a beautiful and delicious dish that’s perfect for so many occasions.
I love serving this Butternut Squash Gnocchi with Sausage with a simple side salad. The freshness of the greens provides a nice contrast to the richness of the pasta. Arugula with a lemon vinaigrette is a great choice!
This autumn gnocchi dish is perfect for those weeknight dinners that need to be special! But it’s also elegant enough to serve at a dinner party. Imagine serving this at Thanksgiving or a cozy fall gathering!
If you want to get a little fancy, try topping the Butternut Squash Gnocchi with Sausage with toasted walnuts or pecans. The nutty crunch adds a delightful texture.
For a fusion twist, I’ve even experimented with adding a dollop of ricotta cheese on top. It adds a creamy, tangy element that’s surprisingly delicious!
Leftover Transformations: If you have any leftovers (which is rare!), you can turn them into a delicious baked casserole. Just mix the Butternut Squash Gnocchi with Sausage with some extra cheese and breadcrumbs, and bake until bubbly and golden brown.
FAQs:
Okay, let’s tackle some common questions about making this amazing Butternut Squash Gnocchi with Sausage. I want you to feel totally confident in the kitchen!
Will kitchen newbies succeed with this Butternut Squash Gnocchi with Sausage?
Absolutely! This recipe is very forgiving. Just follow the steps, and you’ll be amazed at what you can create. Don’t be afraid to experiment and have fun! I truly believe that anyone can make this Butternut Squash Gnocchi with Sausage.
What if I mess up my Butternut Squash Gnocchi with Sausage? (Spoiler: it’ll still taste incredible!)
Honestly, even if you overcook the gnocchi or burn the garlic (we’ve all been there!), it will still taste delicious. The flavors are so good together that it’s hard to go wrong. And remember, cooking is all about learning and experimenting.
How can I prep this Butternut Squash Gnocchi with Sausage for busy weeknights?
You can roast the butternut squash ahead of time and store it in the fridge. You can also cook the sausage and chop the vegetables in advance. Then, when you’re ready to cook, it will come together in a snap! This is my favorite way to enjoy this butternut squash pasta on a busy night!
Can I use frozen butternut squash?
Yes, you can! Just make sure to thaw it completely and drain off any excess water before using it in the recipe.
Can I make this Butternut Squash Gnocchi with Sausage vegetarian?
Definitely! Just omit the sausage and add some sautéed mushrooms or spinach to the sauce. You can also use vegetable broth instead of heavy cream for a lighter version.
What kind of sausage should I use?
I prefer sweet Italian sausage for this recipe, but you can use any kind of sausage you like. Spicy Italian sausage, chicken sausage, or even chorizo would all be delicious.
Can I freeze this Butternut Squash Gnocchi with Sausage?
Yes, you can freeze it! Just let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave.
CONCLUSION:
This Butternut Squash Gnocchi with Sausage is more than just a recipe for me; it’s a reminder of the joy of cooking and the magic that happens when you combine simple ingredients with a little bit of creativity. I hope it brings you as much joy as it brings me!
My Butternut Squash Gnocchi with Sausage Flavor Secrets:
- Nutmeg is key: Don’t skip the pinch of nutmeg in the butternut squash puree! It adds a warmth and depth of flavor that you won’t find anywhere else.
- Don’t be afraid to experiment: Try adding different herbs, spices, or vegetables to the sauce. Cooking is all about having fun and finding what you love.
- Fresh sage is a game-changer: If you can find fresh sage, it will elevate this dish to a whole new level. But dried sage works just fine in a pinch!
Here are a few delicious Butternut Squash Gnocchi with Sausage variations I’ve tested:
- Spicy Butternut Squash Gnocchi with Sausage: Use spicy Italian sausage and add a pinch of cayenne pepper to the sauce.
- Creamy Goat Cheese Butternut Squash Gnocchi with Sausage: Stir in a few tablespoons of goat cheese to the sauce for a tangy, creamy twist.
- Brown Butter Sage Butternut Squash Gnocchi with Sausage: Brown the butter before adding the sage to the sauce for a nutty, fragrant flavor. I found a great recipe for Fall Gnocchi with Butternut Squash, Brown Butter, Pancetta & Sage to get inspiration!
For a light but savory dish, try this Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage. For a lighter side, try pumpkin ricotta gnocchi with brown butter and walnuts!
I am so excited for you to try this Butternut Squash Gnocchi with Sausage! Trust your taste buds, get creative in the kitchen, and don’t be afraid to make a mess. Happy cooking!
For more weeknight winners that don’t sacrifice on taste, check out these Egg Muffins with Spinach and Feta!
Butternut Squash Gnocchi with Sausage
This Butternut Squash Gnocchi with Sausage is a flavorful and comforting dish perfect for a cozy night in. Tender butternut squash gnocchi are tossed with savory sausage and a hint of sage for a delicious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 package (16 ounces) butternut squash gnocchi
- 1 pound Italian sausage, removed from casing
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface. Drain and set aside.
- While the gnocchi are cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes, or until the sauce has slightly thickened.
- Stir in the Parmesan cheese, butter, and sage. Season with salt and pepper to taste.
- Add the cooked gnocchi to the skillet and toss to coat with the sauce.
- Serve immediately, garnished with extra Parmesan cheese and fresh sage, if desired.
Notes
For an extra layer of flavor, try adding a splash of white wine to the sauce along with the chicken broth.