Butternut Squash Gnocchi Recipe – Easy Sausage Fall Dinner Idea

The scent of sweet butternut squash roasting in the oven always means one thing in my kitchen: it’s about to get seriously cozy. There’s something about the golden, pillowy gnocchi—each bite kissed by autumn spices and tossed with sizzling sausage—that just wraps you in a big, warm hug. Honestly, this butternut squash gnocchi with sausage is my ultimate “it’s finally sweater weather” meal. I first whipped this up on a chilly October night when I craved comfort food but didn’t want to spend hours in the kitchen. Turns out, it’s ridiculously simple and the kind of dish that makes you want to slow down, savor every forkful, and maybe even go back for seconds (or thirds, let’s be real).

What makes this butternut squash gnocchi recipe a total game changer? It’s a blend of tender, homemade gnocchi with the rich, savory punch of sausage, all coated in a light sage-butter sauce that screams fall. After years of playing with different gnocchi recipes, I landed on this one because it checks every box: flavorful, hearty, and way easier than you’d think. You don’t need fancy ingredients—just some squash, basic pantry staples, and your favorite sausage. The first time I served this to friends, they swore it tasted like something straight out of a little trattoria. Whether you’re feeding picky kids, impressing a date, or just treating yourself, this butternut squash gnocchi with sausage will be your new go-to fall dinner.

As someone who’s tested (and eaten!) more gnocchi recipes than I can count, I promise this dish is worth every second. It’s cozy, satisfying, and guaranteed to make your kitchen smell like pure happiness. So grab your favorite apron—let’s get cooking!

Why You’ll Love This Butternut Squash Gnocchi with Sausage

• Quick & Easy: This recipe comes together in about an hour, perfect for weeknights when you want something special but don’t want to spend all night cooking. The gnocchi dough is surprisingly forgiving—no fancy tools or advanced skills required.
• Simple Ingredients: You probably have most of these on hand already—flour, eggs, sausage, and butternut squash. No wild goose chases at specialty stores here!
• Ultimate Comfort Food: There’s just something magical about homemade gnocchi. Add the sweet, earthy flavor of butternut squash and you’ve got a dish that’s pure comfort in every bite.
• Crowd-Pleaser: This meal always gets rave reviews from everyone—kids love the soft dumplings, adults can’t resist the savory sausage. It’s perfect for family dinners, fall potlucks, or even a cozy date night in.
• Unbelievably Delicious: The combination of sweet squash, herby sausage, and a buttery sage sauce is honestly next-level. It’s the kind of meal that makes you pause and just enjoy.

What sets this butternut squash gnocchi apart? After lots of trial and error, I found that roasting the squash first brings out its natural sweetness (don’t skip this step!). Blending the squash until silky smooth makes the gnocchi light and fluffy—no dense dumplings here. And trust me, tossing the gnocchi in browned butter with fresh sage totally transforms the dish. It’s fall comfort food, but with a little gourmet twist.

This is a recipe that satisfies your cravings for something hearty while letting you sneak in a bit of veggie goodness. Plus, nothing beats the feeling of making gnocchi from scratch—it’s simple enough for beginners, but impressive enough for guests. Whether you need a quick dinner or a centerpiece for your next autumn gathering, this butternut squash gnocchi with sausage never disappoints.

What Ingredients You Will Need

This butternut squash gnocchi recipe keeps it easy, wholesome, and full of flavor. No oddball ingredients—just a few thoughtful choices that make all the difference. Here’s what you’ll need:

• For the Gnocchi:
  • Butternut squash, about 2 cups mashed (roasted and cooled; small to medium squash works best)
  • All-purpose flour, 2–2 ½ cups (plus more for dusting; use a 1:1 gluten-free blend if needed—King Arthur’s is great!)
  • Ricotta cheese, ½ cup (adds lightness; skip if you want a denser gnocchi)
  • Egg, 1 large (room temperature for best blending)
  • Salt & black pepper, to taste
  • Nutmeg, a pinch (optional, but it brings out that fall flavor!)
• For the Sausage & Sauce:
  • Italian sausage, 12 oz (about 340g; sweet or spicy, your call—use chicken or turkey sausage for a lighter twist)
  • Butter, 4 tbsp (unsalted, for browning; use vegan butter if dairy-free)
  • Fresh sage, 5–6 leaves, sliced thin (dried can work in a pinch, but fresh is way better!)
  • Garlic, 2 cloves, minced (optional, but garlic lovers—don’t skip it)
  • Parmesan cheese, for serving (freshly grated is best; swap for nutritional yeast if vegan)
• Optional Add-Ins:
  • Red pepper flakes (for a bit of heat)
  • Baby spinach, a handful (stir in at the end for extra greens)
  • Pine nuts or chopped walnuts (toasted, for crunch)

Ingredient tips: For the squash, I like to roast it whole and scoop out the flesh—it’s easier and brings out the natural sugars. If you’re pressed for time, you can use canned butternut squash puree, but the flavor is honestly best with fresh. For the sausage, I’m partial to a spicy Italian from the butcher, but any good-quality link or bulk sausage works. And if you want to make this gluten-free, just swap the flour—no other changes needed!

Equipment Needed

• Baking sheet: For roasting the butternut squash. If you don’t have one, a large oven-safe skillet works too.
• Mixing bowls: At least two—one for the squash purée and one for the dough.
• Potato masher or food processor: To mash or puree the roasted squash. (A fork works, but it takes longer and won’t be as smooth.)
• Large pot: For boiling the gnocchi. Any deep pasta pot will do.
• Slotted spoon: For fishing the gnocchi out of the hot water without breaking them.
• Nonstick skillet or frying pan: To cook the sausage and finish the gnocchi in the sauce.
• Bench scraper or knife: To cut the gnocchi dough into little pillows. (You can use a butter knife in a pinch!)
• Clean kitchen towel: For draining and cooling the gnocchi after boiling.
• Grater: For that fresh Parmesan on top. A microplane is my favorite, but any box grater works.

If you’re just starting out, don’t stress about fancy gadgets—honestly, I’ve made this with nothing but a fork, a pot, and a frying pan. For clean-up, line your baking sheet with parchment paper (trust me, it saves scrubbing later). If you have a gnocchi board, go ahead and use it for those classic ridges, but a fork gives them just as much character.

How to Make Butternut Squash Gnocchi with Sausage

1. Roast the Squash (30–40 minutes):

   Preheat your oven to 400°F (200°C). Cut a small-to-medium butternut squash in half lengthwise, scoop out the seeds, and drizzle with a little olive oil. Place cut side down on a lined baking sheet. Roast for 30–40 minutes, until the flesh is fork-tender and slightly caramelized around the edges. Your kitchen will smell amazing! Let it cool for a few minutes.

   Tip: Don’t rush this step—roasting adds so much flavor. If you’re short on time, you can microwave diced squash with a splash of water for 10–12 minutes, but the flavor won’t be quite as deep.

2. Prepare the Squash Purée (5 minutes):

   Scoop out the roasted squash flesh and transfer it to a food processor or large mixing bowl. Puree until smooth, or mash thoroughly. Measure 2 cups (about 420g) for the gnocchi dough—any extra can be saved for soup or another recipe!

3. Mix the Gnocchi Dough (10 minutes):

   In a large bowl, combine the 2 cups mashed squash, ½ cup ricotta, 1 large egg, ½ teaspoon salt, a pinch of nutmeg, and a few grinds of black pepper. Stir until mostly smooth. Gradually add 2 cups (250g) all-purpose flour, mixing with a fork or your hands until a soft, shaggy dough forms. If it’s very sticky, add more flour a tablespoon at a time—just enough so you can handle it.

   Note: The dough will be softer than traditional potato gnocchi, but that’s what keeps it light. Don’t overwork or it’ll get tough.

4. Shape the Gnocchi (10–15 minutes):

   Dust your countertop generously with flour. Divide the dough into 4 pieces. Roll each piece into a rope about ¾-inch (2cm) thick. Cut into 1-inch (2.5cm) pillows using a bench scraper or knife. Gently press each piece with a fork to create ridges, if you like.

   Warning: If the dough sticks, dust with more flour—but use a light touch to keep the gnocchi tender.

5. Boil the Gnocchi (3–4 minutes per batch):

   Bring a large pot of salted water to a gentle boil. Working in batches, drop the gnocchi in and cook until they float to the top—about 3 minutes. Remove with a slotted spoon and transfer to a clean towel to drain.

   Troubleshooting: If gnocchi fall apart, the dough was too wet; next time, add a bit more flour.

6. Cook the Sausage (5–7 minutes):

   While the gnocchi boil, heat a large skillet over medium heat. Add 12 oz (340g) Italian sausage (casings removed, if needed). Cook, breaking it up with a spatula, until browned and cooked through. Transfer to a plate and keep warm.

   Personal tip: If there’s a lot of fat in the pan, spoon off all but a tablespoon before making the sauce.

7. Make the Sage Butter Sauce (3–5 minutes):

   In the same skillet, melt 4 tbsp (56g) butter over medium heat. Add 5–6 sliced sage leaves and 2 minced garlic cloves. Cook, swirling the pan, until the butter smells nutty and the sage is crispy—about 2–3 minutes. Don’t walk away—the butter can burn quickly!

8. Toss and Serve (2–3 minutes):

   Add the drained gnocchi and sausage to the skillet. Gently toss to coat in the sage butter, letting the gnocchi get a little golden on one side (so good!). Serve hot, topped with plenty of grated Parmesan and extra sage if you want.

Efficiency tip: Roast the squash a day ahead if you want to save time. The dough can be made a few hours in advance and kept in the fridge.

Cooking Tips & Techniques for Foolproof Gnocchi

• Don’t Overwork the Dough: It’s tempting to knead, but less is more. Gnocchi dough should be just mixed—overworking makes them dense. I learned this the hard way on my first few tries!
• Flour Balance is Key: Butternut squash has more moisture than potatoes, so your dough might need a bit more flour. Start low and add just enough so it’s workable but still soft. If they’re gummy after boiling, try a touch more flour next time.
• Boil Gently: A rolling boil can break apart the gnocchi. Keep the water at a gentle bubble. When they float, they’re done—don’t let them overcook or they’ll get mushy.
• Browning = Flavor: Sautéing the cooked gnocchi in butter (or olive oil) helps them develop those delicious crispy edges. It’s my favorite part!
• Multitasking: While the squash is roasting, prep your sausage and set up your dough station. Little things like pre-grating Parmesan and chopping sage save you time and stress.
• Consistency: If you want perfectly shaped gnocchi, use a piping bag to squeeze out the dough in uniform pieces. Totally optional, though—I love the rustic, imperfect look.
• Personal lesson: The first time I made squash gnocchi, I rushed the shaping and ended up with lumpy blobs. Now, I take my time and roll them gently—patience pays off!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend (like Bob’s Red Mill). The texture is slightly different—chewier, but still delicious. I’ve made it this way for friends with celiac and it’s always a hit.
• Vegetarian: Skip the sausage or swap in sautéed mushrooms and spinach for a hearty, meat-free version. A sprinkle of toasted walnuts or pine nuts adds extra protein and crunch.
• Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes to the sauce. Or, try tossing in a handful of arugula at the end for a peppery bite.
• Dairy-Free: Use vegan ricotta and butter, and skip the Parmesan or use a dairy-free version. The gnocchi stay fluffy and the sauce is still rich.
• Different Cooking Methods: Instead of boiling, you can pan-fry the gnocchi in a bit of oil until golden and crispy on both sides. This method gives them a chewy, almost dumpling-like texture—so good! Another option: after boiling, bake the gnocchi in a casserole dish with the sausage, sauce, and cheese for a baked pasta vibe.
• Seasonal Swaps: Try pumpkin or sweet potato instead of butternut squash—just roast and puree as you would for the squash.

My favorite tweak? Adding a little lemon zest to the sauce for brightness, especially if I’m using spicy sausage. The citrus just ties everything together.

Serving & Storage Suggestions

This butternut squash gnocchi with sausage is best served piping hot, right from the skillet. I love piling it high in a shallow bowl, topping with extra Parmesan and a crack of black pepper. For a pretty presentation, sprinkle with a few whole sage leaves or a drizzle of browned butter.

Pair it with a simple green salad (arugula with lemon vinaigrette is my go-to) and a glass of crisp white wine or apple cider. If you’re making it for a gathering, serve alongside roasted Brussels sprouts or garlic bread for a real fall feast.

To store leftovers, let the gnocchi cool completely. Transfer to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the cooked (or uncooked) gnocchi in a single layer on a baking sheet, then transfer to a freezer bag—good for up to 2 months. Reheat gently in a skillet with a splash of water or extra butter until warmed through. If frozen, boil straight from the freezer (add 1–2 extra minutes cook time).

Note: The flavors only get better overnight, so don’t be afraid to make a big batch and enjoy cozy leftovers for lunch!

Nutritional Information & Benefits

This butternut squash gnocchi recipe is surprisingly balanced—each serving (about 1 ½ cups) packs roughly:

• Calories: 420
• Protein: 17g
• Fat: 16g (mostly from the sausage and butter—use lean or plant-based sausage for less)
• Carbs: 52g
• Fiber: 5g

Butternut squash is loaded with vitamin A, fiber, and antioxidants. Ricotta boosts the protein and keeps the gnocchi light. Using lean sausage or plant-based options can lower saturated fat. This dish is naturally nut-free and easy to make gluten-free or dairy-free with a few swaps. Just watch out for allergens in sausage or cheese if you’re cooking for someone with sensitivities.

Personally, I love that this recipe sneaks in veggies and feels downright indulgent without being heavy—total win-win for cozy fall dinners.

Conclusion

If you’re looking for the perfect fall dinner, this butternut squash gnocchi with sausage is your answer. It’s comfort food at its finest—simple ingredients, big flavors, and that unbeatable homemade touch. Whether you’re new to making gnocchi or a seasoned pro, this recipe is approachable and adaptable to your tastes.

Honestly, I make this every year as soon as the leaves start to turn and it never fails to hit the spot. I hope it becomes a staple in your kitchen too! Don’t be afraid to tweak the sausage, play with the sauce, or add your own twist. I’d love to hear how it goes for you—leave a comment, share your photos, or let me know your favorite variations.

So grab a fork, dig in, and let yourself get swept up in cozy fall flavors. Happy cooking!

Frequently Asked Questions (FAQs)

Can I use store-bought gnocchi instead of homemade?

Absolutely! If you’re in a rush, just pick up your favorite store-bought gnocchi. The flavors will still work beautifully with the sausage and sage butter sauce.

What’s the best way to make this gluten-free?

Use a 1:1 gluten-free flour blend in place of the all-purpose flour for the gnocchi. Everything else in the recipe is naturally gluten-free—just double-check your sausage and cheese labels.

Can I make the gnocchi dough ahead of time?

Yes! You can prep the dough a few hours ahead and keep it covered in the fridge. I wouldn’t store it overnight, as it can get too soft, but up to 6 hours is just fine.

What’s a good vegetarian substitute for sausage?

Try sautéed mushrooms, crumbled tempeh, or a plant-based sausage. Adding spinach or kale is also a great way to bulk it up with extra greens.

How do I keep my gnocchi from falling apart when boiling?

If your gnocchi break up in the water, the dough was probably too wet. Next time, add a bit more flour. Also, be sure to boil them gently—big, rolling boils can be a little rough on delicate gnocchi.

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