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Creamy butternut squash gnocchi with Italian sausage in a cast iron skillet garnished with fresh sage and thyme

Creamy Butternut Squash Gnocchi and Sausage Skillet Recipe

A one-pan comfort food recipe combining pillowy potato gnocchi, creamy butternut squash sauce, and savory Italian sausage. Ready in just 40 minutes, it’s a hearty and nutritious fall-inspired dinner perfect for weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 12 oz Italian sausage casings removed
  • 1 tbsp extra virgin olive oil
  • 10 oz potato gnocchi fresh or frozen
  • 1 cup heavy cream or half-and-half for lighter version
  • 1/2 cup low-sodium chicken broth
  • 1 cup butternut squash puree or 20 oz diced frozen squash
  • 3 cloves garlic minced
  • 2 tbsp fresh sage chopped
  • 2 tbsp fresh thyme leaves
  • 1 stick salted butter for brown butter variation
  • 1/4 tsp nutmeg optional
  • Salt and black pepper to taste
  • Fresh Parmesan cheese for serving

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add sausage and cook 4 minutes without moving, then flip and cook 2 minutes until browned.
  2. Add gnocchi, heavy cream, and chicken broth to the pan. Stir well, bring to a boil, then cover and cook 5 minutes.
  3. Stir in butternut squash puree and garlic. Cook 3-5 minutes until gnocchi are tender and sauce thickens.
  4. Remove from heat. Stir in half of the sage and thyme, then season with salt, pepper, and optional nutmeg. Garnish with remaining herbs and Parmesan before serving.

Notes

Fresh gnocchi cooks quickly—check tenderness after 5 minutes. Don’t over-salt; sausage already contains seasoning. For dairy-free, use coconut milk and dairy-free butter.