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Butternut Squash Gnocchi with Sausage

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This cozy fall dinner features pillowy homemade butternut squash gnocchi tossed with savory Italian sausage and a fragrant sage-butter sauce. It’s hearty, comforting, and surprisingly easy to make—perfect for chilly nights or autumn gatherings.

Ingredients

Scale
  • 2 cups mashed roasted butternut squash (from 1 small-to-medium squash)
  • 2–2 1/2 cups all-purpose flour (plus more for dusting; use 1:1 gluten-free blend if needed)
  • 1/2 cup ricotta cheese
  • 1 large egg
  • Salt and black pepper, to taste
  • Pinch of nutmeg (optional)
  • 12 oz Italian sausage (sweet or spicy, casings removed; chicken or turkey sausage optional)
  • 4 tbsp unsalted butter
  • 5–6 fresh sage leaves, sliced thin
  • 2 cloves garlic, minced (optional)
  • Parmesan cheese, for serving (freshly grated; or nutritional yeast for vegan)
  • Red pepper flakes (optional, for heat)
  • Handful of baby spinach (optional)
  • Toasted pine nuts or chopped walnuts (optional, for crunch)

Instructions

  1. Preheat oven to 400°F. Cut butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil, and place cut side down on a lined baking sheet. Roast for 30–40 minutes until fork-tender and caramelized. Let cool.
  2. Scoop out roasted squash flesh and puree in a food processor or mash thoroughly. Measure 2 cups for gnocchi dough.
  3. In a large bowl, combine mashed squash, ricotta, egg, salt, nutmeg, and black pepper. Stir until mostly smooth. Gradually add flour, mixing until a soft, shaggy dough forms. Add more flour if too sticky.
  4. Dust countertop with flour. Divide dough into 4 pieces. Roll each into a rope about 3/4-inch thick. Cut into 1-inch pillows and gently press with a fork for ridges if desired.
  5. Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi in and cook until they float (about 3 minutes). Remove with a slotted spoon and drain on a clean towel.
  6. While gnocchi boil, heat a large skillet over medium heat. Add sausage and cook, breaking up with a spatula, until browned and cooked through. Transfer to a plate.
  7. In the same skillet, melt butter over medium heat. Add sliced sage and minced garlic. Cook, swirling pan, until butter smells nutty and sage is crispy (2–3 minutes).
  8. Add drained gnocchi and sausage to skillet. Toss gently to coat in sage butter, letting gnocchi get golden on one side.
  9. Serve hot, topped with grated Parmesan and extra sage. Add optional spinach, nuts, or red pepper flakes if desired.

Notes

Roasting the squash brings out its sweetness—don’t skip this step! For gluten-free, use a 1:1 flour blend. For vegetarian, swap sausage for mushrooms and spinach. Dough can be made a few hours ahead. Gnocchi can be frozen before or after cooking. Sautéing boiled gnocchi in butter adds delicious crispy edges.

Nutrition

Keywords: butternut squash gnocchi, sausage gnocchi, fall dinner, comfort food, homemade gnocchi, sage butter, autumn recipe, Italian comfort food

Find it online: https://bitefuljoy.com/butternut-squash-gnocchi-recipe-easy-sausage-fall-dinner-idea/