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Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

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Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is a comforting and flavorful dish that brings together the sweetness of butternut squash, the heartiness of sausage, and the earthiness of fresh herbs. The creamy sauce ties it all together, making it the perfect fall or winter meal.

Ingredients

For the Gnocchi:

1 lb store-bought or homemade butternut squash gnocchi

For the Sausage & Sauce:

1 lb Italian sausage (mild or spicy, depending on preference)

1 tablespoon olive oil

1/2 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional, or use chicken broth)

1/2 cup heavy cream

1/4 cup chicken broth (or vegetable broth)

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

Salt and pepper, to taste

Grated Parmesan cheese, for serving (optional)

For Garnish (optional):

Fresh thyme and sage leaves for garnish

Toasted pine nuts for crunch (optional)

Instructions

  1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the butternut squash gnocchi according to package directions, usually 2-3 minutes, or until the gnocchi float to the surface. Using a slotted spoon, transfer the cooked gnocchi to a colander and set aside.
  2. Prepare the Sausage & Sauce: While the gnocchi is cooking, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up into smaller pieces with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside. If there is excess grease in the pan, drain it, leaving about 1 tablespoon for flavor. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant. Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes. Add the heavy cream, chicken broth, thyme, and sage. Stir to combine, then bring the mixture to a simmer. Let it cook for 5 minutes until the sauce has thickened slightly.
  3. Combine: Add the cooked sausage back into the skillet with the sauce and stir to combine. Gently add the cooked gnocchi to the skillet and toss to coat the gnocchi in the creamy sauce. Cook for another 2-3 minutes until everything is heated through and the flavors have melded together. Season with salt and pepper to taste.
  4. Serve: Serve the creamy butternut squash gnocchi with sausage on a platter or individual plates. Garnish with fresh thyme and sage leaves. Optionally, sprinkle with toasted pine nuts and grated Parmesan cheese for extra flavor and crunch.

Notes

Swap the sausage for ground turkey or chicken for a lighter option.

Add some spinach or kale for extra greens and texture.

Make it dairy-free by using coconut cream and nutritional yeast instead of Parmesan cheese.

Nutrition

Find it online: https://yumntasty.com/creamy-butternut-squash-gnocchi-with-sausage-thyme-and-sage/