Description
What makes this dish particularly special is how it bridges the gap between comfort food and sophisticated dining. The natural sweetness of butternut squash plays beautifully against the richness of Italian sausage, while fresh thyme and sage add those classic fall flavors that make this recipe
Ingredients
For the Butternut Squash Base:
- 2 pounds butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Main Dish:
- 1 pound potato gnocchi (fresh or shelf-stable)
- 1 pound Italian sausage, casings removed (sweet or spicy, your preference)
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Fresh Herbs and Seasonings:
- 2 tablespoons fresh thyme leaves
- 8–10 fresh sage leaves, roughly chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
Garnish:
- Extra Parmesan cheese
- Fresh sage leaves for garnish
- Toasted pine nuts (optional but delicious)
Substitution Notes: Can’t find fresh gnocchi? Frozen works beautifully—just don’t thaw it first. For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly less rich. Turkey sausage makes an excellent leaner alternative, and vegetarians can skip the sausage entirely and add sautéed mushrooms for that umami depth.
Instructions
Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread in a single layer—overcrowding leads to steaming instead of caramelizing. Roast for 20-25 minutes until the edges are golden and the squash pierces easily with a fork.
Chef’s Secret: Look for those beautiful caramelized edges—they add incredible depth to your final sauce. Don’t rush this step; properly roasted squash makes all the difference between good and extraordinary.
While the squash roasts, bring a large pot of salted water to boil. The water should taste like mild seawater—this is your only chance to season the gnocchi themselves. Keep this at a gentle boil; you’ll need it soon.
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the sausage, breaking it into bite-sized chunks with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. The key here is achieving good browning—those crispy edges create flavor layers.
• Don’t stir too frequently at first; let the sausage develop a proper sear
• Use a splatter screen if you have one—sausage can be messy
• Remove sausage to a plate but leave about 2 tablespoons of fat in the pan
Reduce heat to medium and add the diced onion to the same pan with the sausage fat. Cook for 4-5 minutes until softened and translucent. Add minced garlic and cook another 30 seconds until fragrant—garlic burns quickly, so watch carefully.
Add the roasted butternut squash to the pan with the onions. Pour in the white wine (it should sizzle dramatically), scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
• Transfer the mixture to a blender or use an immersion blender to puree until smooth
• If using a regular blender, blend in batches and remove the center cap to prevent pressure buildup
• Return the puree to your pan and stir in the heavy cream
The sauce should be velvety and coat the back of a spoon. If it’s too thick, thin with a little pasta water or chicken broth.
Drop the gnocchi into your boiling water. Fresh gnocchi typically takes 2-3 minutes, frozen takes 3-4 minutes. They’re done when they float to the surface. Don’t overcook—gnocchi can become mushy quickly.
Pro Tip: Reserve 1/2 cup of the starchy pasta water before draining. This liquid gold helps bind your sauce perfectly.
Add the drained gnocchi directly to your butternut cream sauce along with the browned sausage. Toss gently to coat, adding pasta water as needed to achieve a silky consistency that clings to each dumpling.
Remove from heat and stir in:
• Fresh thyme and sage
• Butter for extra richness
• Parmesan cheese
• Salt, pepper, and red pepper flakes to taste
Let the dish rest for 2-3 minutes—this allows the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning. The flavors should be balanced: sweet from the squash, savory from the sausage, aromatic from the herbs, and rich from the cream.
Serve immediately in warmed bowls, garnished with extra Parmesan, fresh sage leaves, and toasted pine nuts if using.
Nutrition
- Calories: 580
- Fat: 32g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g