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Creamy Butternut Squash Gnocchi With Sausage And Sage

Creamy butternut squash gnocchi with sausage and sage is a hearty Italian-American main with pillowy gnocchi coated in a smooth, parmesan-rich cream sauce. Roasted squash puree, browned sausage, and crisp sage leaves finish each bite with savory, aromatic crunch.
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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: 860
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi
Italian sausage
  • 1 lb Italian sausage, casings removed
Butternut squash puree
  • 2 cup butternut squash puree (roasted and blended)
Garlic
  • 3 clove garlic, minced
Cream sauce base
  • 1 cup heavy cream
  • 0.5 cup parmesan, grated
  • 2 tbsp unsalted butter
  • 0.5 tsp nutmeg
  • 0.25 tsp red pepper flakes
  • Salt and pepper to taste
Sage garnish
  • 12 fresh sage leaves
Serving
  • Extra parmesan for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown sausage and crisp sage
  1. Brown the Italian sausage in a large skillet over medium-high heat until deep golden, then drain the excess fat and set the sausage aside.
  2. Fry the sage leaves in the butter until crisp and lightly bubbling, then remove to a paper-towel lined spot and set aside.
Make the creamy butternut squash sauce
  1. Sauté the minced garlic in the same butter for 1 minute over medium heat, just until fragrant but not browned.
  2. Add the butternut squash puree and heavy cream, then stir to combine and bring to a gentle simmer.
  3. Stir in the parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes until the sauce is smooth and glossy.
Cook gnocchi and finish
  1. Cook the potato gnocchi according to package instructions, then add it directly to the sauce.
  2. Return the sausage to the skillet and toss everything together until the gnocchi is well coated.
  3. Season with salt and pepper to taste, then top with the crispy sage leaves and extra parmesan before serving.

Notes

Pro tip: keep the sauce at a gentle simmer after adding the parmesan so it stays silky instead of grainy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of cream or milk. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half in place of heavy cream and reduce the simmer time to keep the sauce creamy.