Name: Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 package (about 500g/1lb) potato gnocchi; 2 tablespoons butter (unsalted, but honestly salted works, just watch your seasoning); 2 tablespoons olive oil (my grandmother always insisted on Bertolli, but any olive oil gets it done); 300g (about 2 cups) butternut squash, diced small; 300g (about 10oz) Italian sausage, casings removed; 1 shallot, finely chopped (or half a small onion); 2 garlic cloves, minced; 1/2 cup heavy cream; 1/2 cup chicken or veggie broth; 1 teaspoon fresh thyme, chopped; 6 fresh sage leaves, sliced thin; 1/3 cup freshly grated parmesan cheese; Salt and pepper, to taste; Chili flakes to taste

Let Me Tell You How This Gnocchi Magic Happens

This dish is a total comfort blanket for autumn (or, let’s be honest, any time I’ve got a squash lying around threatening to go soft!). I remember the first time I tried making something like this, I thought gnocchi sounded intimidating—like a fancy Italian grandmother’s secret, not something you whip up on a Tuesday after a long day. Turns out, the store-bought kind works pretty well, and dinner can be kind of a breeze! My kitchen’s always smelling like sage when I make this, which may or may not be a ploy for my kids to come set the table.

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Oh, and one time I dropped a gnocchi on the floor—right into the dog’s water bowl. Murphy’s law, am I right?

Why You’ll Seriously Want to Make This (Even If You’re Tired)

I make this when I want to feel like I’ve really cooked, but don’t want to fuss with a million pans. Honestly, my family goes wild for this because it’s got everything: savory sausage, creamy sauce, and those pillowy gnocchi that soak it all up. When it’s cold outside (or if my feet are cold, which is most days), I crave this. Plus, I can sneak in butternut squash and no one complains—win!

Sometimes the gnocchi sticks to the pan and I grumble under my breath, but with enough sauce no one seems to care. (Also, it reheats pretty well, although I think it’s even better the next day.)

Stuff You’ll Need (And What I’ve Subbed When in a Pinch)

1 package (about 500g/1lb) potato gnocchi (– sometimes I’ll go for pumpkin gnocchi if I spot it, or homemade if I’m feeling ambitious, which is rare)
2 tablespoons butter (unsalted, but honestly salted works, just watch your seasoning)
2 tablespoons olive oil (my grandmother always insisted on Bertolli, but any olive oil gets it done)
300g (about 2 cups) butternut squash, diced small (frozen works in a pinch, but fresh is best—just don’t tell Nonna)
300g (about 10oz) Italian sausage, casings removed (you can swap for chicken sausage, or even veggie fake sausage; it’s chill)
1 shallot, finely chopped (or half a small onion; onions are always lurking at the back of my fridge anyway)
2 garlic cloves, minced (okay, sometimes I double this, don’t judge!)
1/2 cup heavy cream (sub in whole milk for a lighter touch, but I like it decadent)
1/2 cup chicken or veggie broth (I use the bouillon powder sometimes—kitchen shortcuts are friends)
1 teaspoon fresh thyme, chopped (dried thyme’s fine in winter; I use a little less of it)
6 fresh sage leaves, sliced thin (or a fat pinch of dried, but fresh has more of that Sunday dinner smell)
1/3 cup freshly grated parmesan cheese (the pre-grated stuff works too, but don’t tell the cheese snobs)
Salt and pepper, to taste (you know how you like it)
Chili flakes to taste (Very optional, but honestly, why not?)

Here’s How I Do It (But Feel Free to Wing It!)

First, get a big pan going over medium heat. Toss in your butter and olive oil together (so the butter doesn’t burn). When it sizzles, throw in the sausage. Break it up—wooden spoon or just a regular ol’ spatula works—and cook till it gets a bit browned and crispy round the edges. Don’t rush this part or it’ll be bland, trust me!
Sling in your chopped shallot (or onion) and the diced butternut squash. Stir it all together, and let it go for about 8 minutes or until the squash is getting soft, with a few golden spots here and there.
In goes the garlic, thyme, and most of the sage (save some for topping if you’re feeling fancy). Stir for a minute. It’ll smell unreal. If you’re using chili flakes, toss some in now. If things look a bit dry, I sometimes dribble in a splash more olive oil.
Add the broth to deglaze (so scrape up all those good brown bits—that’s flavor gold). Then, pour in the cream and bring the whole thing to a gentle simmer. Don’t let the cream boil or it gets weirdly thick.
Meanwhile, get your gnocchi boiling in a big pot of salted water. They cook crazy fast—like 2–3 minutes, tops. As soon as they float, scoop them out. Don’t worry about a little water coming along for the ride; in fact, I just use a slotted spoon to transfer them straight in.
Add the drained gnocchi to the sausage-squash sauce and gently toss to coat. Sometimes I sneak a taste here, for… quality control. When everything looks creamy and the sauce is clinging to each gnocchi nugget, turn off the heat.
Stir in the grated parmesan (and add extra salt and pepper to your liking). Scatter the reserved sage over the top.
Sling it into bowls. Add more parmesan if you feel reckless. Serve hot. (Oh, don’t forget crusty bread to mop up the leftovers. Key move!)

A Few Notes (Because I’ve Learned the Hard Way)

If the sauce gets way too thick, just splash in a bit more broth. I once turned this into almost a casserole because I forgot to check. Oops.
If you only have pre-cooked sausage, toss it in after the squash is soft so it doesn’t get rubbery.
Don’t stress if there’s a bit of leftover squash—throw it in omelets or save it for soup later.

Mixing It Up (The Experiments, Good and Bad)

One time I tried ricotta instead of cream. It was okay, but not as luscious (it got a bit grainy, actually), so I stick to cream now.
Veggie version? Try mushrooms and skip sausage entirely. It works, but you might want extra sage for oomph.
Pepitas or walnuts on top make it crunchy, though that got me some raised eyebrows from the peanut gallery at my table.

What Gear You Need (And What You Can Fake)

One big non-stick or stainless skillet—my trusty old cast iron honestly sticks, but I pretend it’s ‘rustic’
Saucepan for the gnocchi (if you only have one burner, cook gnocchi first and set aside—been there, done that)
Good sharp knife (though in a pinch, I’ve hacked squash with a bread knife. Not recommended, but it works… eventually!)
Grater for the parmesan (or just crumble from a block, who cares)

Will It Keep? (Sorta… But Willpower Required)

Okay, so you can stash leftovers in the fridge for a couple days, packed up tight. The sauce thickens overnight—I ~like~ love how it soaks into the gnocchi the next day. But honestly, in my house it never lasts more than a day! If it does, it’s a miracle and I’m suspicious who skipped dinner.

How We Usually Serve This (Family Style, Always)

I like this with a punchy arugula salad—the pepperiness cuts through the richness, you know? My mum swears it needs garlic bread too, and who’s gonna argue with mum?

Pro Tips (Aka ‘Oops, Don’t Do What I Did’)

I once tried rushing the browning step; it tasted fine but kinda bland. Let the sausage brown fully, it’s worth it.
Don’t overcook your gnocchi or it goes mushy. The first time I did that, it was more like porridge. Live and learn.
Taste as you go, especially because sausages are salty and parmesan is too. I have definitely over-salted and then… lots of wine to balance it out.

FAQ (Real Questions I’ve Gotten, Plus My Rambles)

Can I make this without sausage?
Yup—just double up on squash and toss in mushrooms. It’s not quite the same, but still delish.
Will sweet potato gnocchi work?
I’ve done this! Actually, the flavors are a bit sweeter but with more sage and parmesan it totally works.
Can I freeze it?
Sorry, not really—the sauce and gnocchi get weird after thawing. Maybe just freeze the cooked squash and sausage in advance and finish the rest fresh.
What if I don’t have fresh herbs?
Dried herbs are fine in a pinch—just start with less, since they’re a bit stronger. And give them time to bloom in the pan.
Is heavy cream a must?
Not truly. Milk works, or even a splash of sour cream if you need to use it up. More sauce is better than less, though!