It’s time for a serious self-esteem, kitchen-confidence, OMG I AM SUCH A GOOD COOK boost! One Skillet Butternut Squash Gnocchi with Italian Sausage.
It’s an easy recipe that cooks in one pan, but the moment you take a bite, you will want to hire yourself to be head chef in an Italian restaurant.
I’ve become more confident in the kitchen over the years and feel like I more or less know what to expect when I approach a recipe.
Every now and then, however, a recipe will catch me off guard in a very very good way.
This Italian sausage butternut squash gnocchi is one of those recipes.
I mean, I didn’t think it was going to be bad by any means.
Butternut squash (my fave fall veg), Italian sausage (all things good), and gnocchi (pure comfort food) are all involved.
Add some butter and a handful of Parmesan cheese, and you have a dinner dream team.
I was not, however, expecting this simple sausage and vegetable gnocchi to blow me away like it did.
I took a bite and had to pause to ask myself if I had really made it.
I suppose we are all allowed to blow ourselves away in the kitchen every now and then, but my goal has always been for other people to feel that way about a recipe.
This Italian sausage and butternut squash gnocchi made me feel that way about myself.
It was a cool sensation, and I can’t wait for you to try this recipe and experience it too!
5 Star Review
“Your description is spot on, I tasted this after making it and was blown away! It is so easy, so unique and everyone in the house loved it. This dish is truly gourmet!”— Sarah —
How to Make Butternut Squash Gnocchi
Culinary rock star feelings aside, this is a delicious meal that is so easy to make, it almost feels like cheating.
- The entire recipe cooks in one skillet, including the gnocchi.
- Since it’s packed with both lean protein and veggies, it works as an all-in-one meal, no extra sides required (just like with this Cauliflower Pasta and Sweet Potato Pasta).
- It tastes like fall comfort on a plate and had me convinced for a moment that I was back in Italy.
- Gnocchi. Delightful, pillowy-soft potato gnocchi is a true crowd-pleaser. It pairs perfectly with the Italian sausage and butternut squash.
- Italian Turkey Sausage. For a boost of protein and even more comforting flavor, this recipe also includes Italian sausage. I use chicken or turkey sausage 99% of the time. It’s leaner than pork sausage but still delivers on flavor. Pinky promise, you won’t notice the swap.
- Butternut Squash. Sweet, flavorful, and nutritious. Butternut squash is packed with vitamins, minerals, and antioxidants.
- Spinach. For an extra boost of nutrition. Spinach is rich in fiber and vitamins.
- Butter. Since this recipe obtains its soul-satisfying flavor from only a few ingredients, make sure you use a good-quality butter. It makes a world of difference!
- Sage. For quintessential fall flavor.
- Nutmeg. Adds an irressitable warmth and coziness to the dish. Plus, it tastes fantastic with the butternut squash!
- Parmesan. The perfect finishing touch!
- Brown the sausage and remove to a plate.
- Sauté the squash and onion with the garlic, sage, and spices.
- Add the chicken broth and gnocchi. Stir in the sausage and spinach. Top with Parmesan. DIG IN!
- To Store. Refrigerate leftover gnocchi in an airtight storage container for up to 4 days.
- To Reheat. Rewarm gently in the microwave or on the stovetop with a splash of extra chicken broth or water to keep it from drying out.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Brown the sausage up to 1 day in advance. Refrigerate it in an airtight storage container.
Recommended Tools to Make this Recipe
- Dutch Oven. Perfect for making this recipe!
- Cheese Grater. You can use a box grater or a microplane grater.
- Sharp Chef’s Knife. The ideal tool for cutting the butternut squash.
I am so excited for you to try this butternut squash gnocchi recipe! If you do give it a go, please let me know how it turned out in the comments section below.
Hearing from you makes my day even more than a second helping of this gnocchi did (and you know how strongly I feel about it by now?).
Frequently Asked Questions
Gnocchi is a soft, pillowy, Italian-style dumpling that’s made from potatoes. It’s typically eaten like pasta with a sauce.
For this recipe, I recommend using premade, shelf-stable gnocchi, which you can find near the pasta in your grocery store.
I prefer to use Italian turkey or chicken sausage because they have less fat. However, you can certainly use Italian pork sausage if you prefer.
Yes, you can cut a butternut squash yourself or use pre-cut butternut squash cubes. Depending upon the size they are cut, you may need to adjust the saute time accordingly.
One Skillet Butternut Squash Gnocchi with Italian Sausage
- 5 tablespoons unsalted butter divided
- 1 pound ground sweet Italian turkey sausage removed from casings if needed
- 1 small butternut squash about 1 1/4 pounds, cut into 1/2-inch cubes (about 3 1/2 cups cubes total; if you have a little extra, use a very large skillet and add it all if you really love squash, or reserve the extra for another time)
- 1 small yellow onion diced, about 1 cup
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt plus additional to taste
- 1/4 teaspoon black pepper
- 1 teaspoon rubbed sage or 1 tablespoon chopped fresh sage
- 1/4 teaspoon ground nutmeg
- 1 1/2 to 2 cups low-sodium chicken broth
- 1 pound potato gnocchi*
- 5 cups loosely packed baby spinach about 5 ounces or 5 generous handfuls
- 1/4 cup freshly grated Parmesan optional—we loved it both with and without
- Pinch red pepper flakes optional
- Melt 1 tablespoon of butter in a very large skillet with a tight-fitting lid over medium high. Once the butter is melted, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
- Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8 to 10 minutes. Add the garlic, salt, pepper, rubbed sage (if using fresh sage, wait to add it until the end), and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
- Add 1 1/2 cups chicken broth and gnocchi to the skillet. Increase the heat to medium high. Stir to coat the gnocchi, then cover the pan. Cook, covered, until the gnocchi is just tender, about 5 minutes. Uncover and stir in the sausage. Stir in the spinach a few handfuls at a time, allowing it to wilt. If you’d like a looser sauce, add a bit more chicken broth. Sprinkle with Parmesan and season to taste with additional salt, pepper, and red pepper flakes. Enjoy hot.
- TO STORE: Refrigerate gnocchi in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm gently in the microwave or on the stovetop with a splash of extra chicken broth or water to keep it from drying out.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- *You can find packaged gnocchi near the pasta in your grocery store.
- Nutritional info is calculated as 1 of 5, or about 1 1/2 heaping cups
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