One Pan Italian Sausage Butternut Squash Gnocchi
It’s time for a serious self-esteem, kitchen-confidence, OMG I AM SUCH A GOOD COOK boost! Italian Sausage Butternut Squash Gnocchi. 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.
This recipe is sponsored by Land O’Lakes
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 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 it and experience it too!
About This Simple, Splendid One Skillet Butternut Squash Gnocchi with Italian Sausage Recipe
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.
This easy gnocchi is Friday dreams meets Monday reality. It tastes like fall comfort on a plate and had me convinced for a moment that I was back in Italy.
Because this easy Butternut Squash Gnocchi obtains its soul-satisfying flavor from only a few ingredients, make sure you pick good ones. At the top of my list when I’m thinking about ingredient integrity: butter.
Land O’Lakes has been in my refrigerator since I was a little girl, and it’s still the brand I choose to purchase. I love that Land O’Lakes works with family farmers (I had the pleasure to meet several of them out in California earlier this year), and also…I just ♥ buttah. I want to make sure the butter I buy tastes great, is worthy of the indulgence, and is a good value. Land O’Lakes doesn’t let me down.
For this recipe, I used Land O Lakes® Unsalted Butter, which also happens to be my go-to when I’m testing baking recipes on my site. It’s my standard.
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 (this Italian Sausage Rice Casserole, this recipe for sheet pan Italian Sausage and Peppers, this recipe for Crock Pot Sausage and Peppers, and this Skillet Lasagna with Italian Sausage are three favorites). It’s leaner than pork sausage but still delivers on flavor. Pinky promise, you won’t notice the swap.
Other key ingredients include a pinch of sage and nutmeg to complement the butternut squash and a sprinkle of Parmesan cheese because it feels like the right thing to do.
I am so excited for you to try this Italian Sausage 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😉).
Butternut Squash Gnocchi with Italian Sausage
- 5 tablespoons Land O Lakes® 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 Land O Lakes® Unsalted 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.
- Store leftovers in the refrigerator for 3 to 4 days. Rewarm gently in the microwave or on the stovetop with a splash of extra chicken broth or water to keep it from drying out.
- 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
Nutrition InformationAmount per serving (1 (of 6)) — Calories: 420, Fat: 18g, Saturated Fat: 8g, Cholesterol: 89mg, Carbohydrates: 44g, Fiber: 4g, Sugar: 4g, Protein: 21g
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