Soft pillowy gnocchi coated in a velvety butternut squash

Imagine sinking your fork into soft pillowy gnocchi bathed in a velvety butternut squash cream sauce, entwined with golden, seared rounds of Italian sausage and deeply aromatic sage and thyme. This dish is everything you crave when the air turns crisp and sweaters come out — pure autumn comfort in each bite. You’ll love how approachable this Recipe is, yet the final result tastes utterly restaurant-worthy. Whether it’s a cozy date night in or a lively family dinner, this is a Recipe you’ll want to revisit every fall (and possibly every week!).

Ingredients You’ll Need

Every ingredient in this Recipe brings something special to the table — from the creamy base to the savory, herby highlights. These simple but essential components work together to create a showstopping dish that’s as easy to make as it is irresistible.

• Potato gnocchi: The soft, pillowy foundation that makes each bite comforting and satisfying; use fresh or shelf-stable for equally delicious results.
• Olive oil: Essential for getting those golden edges on your sausage and sautéing aromatics with rich, silky flavor.
• Italian sausage (8 oz, sliced): Adds savory depth and a hearty bite — pick your favorite sweet, mild, or spicy variety.
• Butternut squash (2 cups, cubed): The star of the cream sauce, lending velvety texture and gorgeous autumnal color.
• Garlic (2 cloves, minced): Gives the base a robust, aromatic punch that pairs perfectly with sausage and herbs.
• Onion (1/4 cup, chopped): Sautéed onion deepens the flavor of the sauce and builds savory complexity.
• Dried sage (1/2 tsp): This classic fall herb is key to the Recipe’s cozy, woodsy undertones.
• Thyme leaves (1/2 tsp): Balances richness with earthy, lemony brightness.
• Vegetable or chicken broth (1/2 cup): Helps simmer and soften the squash, also infusing extra savory notes.
• Heavy cream or coconut milk (1/2 cup): Creates that luscious, silky sauce that clings beautifully to gnocchi.
• Salt and pepper: Simple seasoning, but absolutely essential in bringing all the flavors together.
• Fresh thyme or sage (for garnish): Finishes the dish with a pop of color and a fragrant, fresh hit of herbs.

How to Make Recipe

Step 1: Cook the Gnocchi

Bring a large pot of salted water to a gentle boil and cook the potato gnocchi according to the package instructions. When they float to the surface, they’re done—light, fluffy, and ready for their creamy bath. Drain the gnocchi carefully and set aside, lightly tossing them with a drizzle of olive oil to prevent sticking.

Step 2: Sear the Sausage

Heat half of the olive oil in a big skillet over medium heat. Add the sliced sausage and let each side brown deeply—you want those irresistible, crisp edges and a little bit of caramelized flavor that will bloom into the sauce later. Once browned, transfer the sausage to a plate so it stays juicy.

Step 3: Sauté Aromatics & Squash

Using the same skillet (don’t lose any of those tasty sausage bits!), add the remaining olive oil if needed. Toss in the chopped onion and minced garlic, sautéing just until the kitchen smells heavenly. Add the cubed butternut squash, dried sage, thyme, salt, and pepper, stirring to coat. Let this aromatic blend cook for about 5 minutes, until the onion softens and the herbs come alive.

Step 4: Simmer and Soften

Pour in the broth, cover the pan, and let everything simmer gently. The squash should become fork-tender and almost melt when poked, about 10–12 minutes. This is where the sauce begins to develop its rich, autumnal character.

Step 5: Blend the Cream Sauce

Carefully transfer the squash mixture into a blender. Blitz until utterly smooth and creamy, then return the sauce back to the skillet. Stir in the heavy cream (or coconut milk if you prefer a dairy-free option). Watch as the sauce turns silky and luscious, ready to coat every gnocchi pillow.

Step 6: Combine and Simmer

Gently fold the cooked gnocchi and browned sausage into the skillet, making sure every piece gets a generous coating of sauce. Let everything simmer together for an extra 5 minutes. The sauce will thicken ever so slightly, and every flavor will marry into savory fall bliss.

Step 7: Garnish and Serve

Just before serving, scatter plenty of fresh thyme or sage leaves over the top. This last flourish not only looks beautiful but adds a fragrant, herbal freshness that lifts the whole dish.

How to Serve Recipe

Garnishes

This Recipe is truly spectacular with a shower of chopped fresh thyme or sage on top. For even more flair, add crispy fried sage leaves or a sprinkle of grated Parmesan. If you want a little heat, a pinch of red pepper flakes won’t hurt either!

Side Dishes

Bring out the best of this comforting gnocchi by pairing it with a bright, lemony arugula salad or roasted Brussels sprouts. Garlicky bread or a rustic baguette is always welcome for mopping up any extra butternut cream sauce.

Creative Ways to Present

For a dinner party, serve your Recipe in wide bowls and finish with a swirl of olive oil. You could also portion it into small ramekins for an appetizer, or even spoon some of the sauce over roasted chicken if you have leftovers. The colors make a stunning statement on a wooden board surrounded by more autumn herbs and crunchy seeds.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Recipe to cool before storing in an airtight container in the fridge. It’ll keep well for up to 3 days and may even taste richer as the flavors continue to meld. Just be sure to reheat gently to keep the sauce creamy.

Freezing

This Recipe freezes beautifully, especially if you use cream. Portion into containers and freeze for up to 2 months. When ready, thaw overnight in the refrigerator for best results. Note: If you use coconut milk, you may need to re-blend the sauce after thawing to regain its velvety texture.

Reheating

Warm leftovers over low heat on the stove, stirring in a splash of broth or cream to loosen the sauce if needed. The microwave is fine for smaller servings, but take care not to overheat—the gnocchi can become too soft if cooked too long.

FAQs

Can I make this Recipe vegetarian or vegan?

Absolutely! Simply use your favorite plant-based sausage and opt for coconut milk and vegetable broth. Skip the Parmesan garnish, or use a vegan alternative, and you’ll still enjoy every bit of the comfort and flavor.

What’s the best store-bought gnocchi to use?

Look for gnocchi in the refrigerated or pasta aisle for the freshest texture, but shelf-stable versions work well too. If you want to really treat yourself, homemade gnocchi makes the Recipe extra special!

Can I prep any steps in advance?

Definitely. You can roast or steam the squash ahead of time or even make the entire sauce a day early. Just store it in the fridge, then combine with fresh-cooked gnocchi and sausage for easy last-minute assembly.

Which sausage works best in this Recipe?

Classic Italian pork sausage is always delicious, but chicken or turkey sausage works equally well if you want something lighter. For extra kick, try a spicy variety or even experiment with a smoked sausage for depth.

How do I thin out a too-thick sauce?

If your sauce tightens up during simmering, just add a splash or two of extra broth or cream until it reaches your ideal consistency. Stir well and taste before serving to adjust seasoning if needed.

Final Thoughts

If you’re searching for a comforting, hearty dinner that truly celebrates the flavors of the season, this Recipe is the one! I can’t wait for you to try it and fall in love with every spoonful. Cozy up, share with loved ones, and let this autumn-inspired Recipe grace your table again and again.

Print