Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

ByDeShawn Ellis
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Why Make This Recipe

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is a warm, comforting dish perfect for any season. The combination of soft gnocchi, sweet butternut squash, and savory Italian sausage creates a delightful balance of flavors. It’s easy to make and makes for a satisfying meal that both kids and adults will love. Plus, it’s a wonderful way to enjoy seasonal ingredients.

How to Make Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Ingredients

  • 1 package of gnocchi
  • 1 medium butternut squash, peeled and diced
  • 1 pound Italian sausage, crumbled
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • Parmesan cheese for serving

Directions

  1. In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened.
  2. Add the garlic and crumbled sausage, cooking until the sausage is browned.
  3. Stir in the butternut squash and cook for about 5 minutes until slightly tender.
  4. Add the gnocchi to the skillet and pour in the heavy cream, thyme, and sage.
  5. Stir to combine and cook until the squash is soft and the gnocchi is heated through, about 10 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot with grated Parmesan cheese on top.

How to Serve Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

This dish is best served warm straight from the skillet. Sprinkle some freshly grated Parmesan cheese on top for added flavor. It pairs nicely with a simple side salad or crusty bread for dipping.

How to Store Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through.

Tips to Make Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

  • Choose a ripe butternut squash for the best sweetness.
  • Make sure not to overcook the gnocchi; they should be tender but not mushy.
  • If you want a little kick, consider adding red pepper flakes along with the sausage.

Variation

You can switch up the sausage for a chicken or turkey sausage if you prefer a lighter version. Additionally, adding some spinach or kale in the final stages of cooking can boost the nutrition and add color.

FAQs

Can I use homemade gnocchi?
Yes, homemade gnocchi will work well in this recipe and can enhance the overall flavor.

Is this recipe suitable for freezing?
Yes, you can freeze this dish. Just make sure it cools completely before placing it in an airtight container.

What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a non-dairy cream for a lighter option.

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Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Meat
Print Recipe

Description

A warm, comforting dish combining soft gnocchi, sweet butternut squash, and savory sausage, perfect for any season.

Ingredients

Scale
  • 1 package of gnocchi
  • 1 medium butternut squash, peeled and diced
  • 1 pound Italian sausage, crumbled
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • Parmesan cheese for serving

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened.
  2. Add the garlic and crumbled sausage, cooking until the sausage is browned.
  3. Stir in the butternut squash and cook for about 5 minutes until slightly tender.
  4. Add the gnocchi to the skillet and pour in the heavy cream, thyme, and sage.
  5. Stir to combine and cook until the squash is soft and the gnocchi is heated through, about 10 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot with grated Parmesan cheese on top.

Notes

For added flavor, serve with a side salad or crusty bread. This dish can be frozen and reheated.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: butternut squash, gnocchi, Italian sausage, creamy sauce

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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