Description
This creamy butternut squash gnocchi with sausage, thyme, and sage is rich, cozy, and made in one pan for the ultimate comfort meal ready in 40 minutes. Tender gnocchi and savory sausage are coated in a smooth, buttery butternut squash cream sauce.
Ingredients
- 1 tablespoon olive oil
- 12 oz Italian sausage, casings removed and sliced
- 10 oz potato gnocchi (shelf-stable or refrigerated)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup butternut squash puree (homemade or canned)
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Freshly grated Parmesan cheese (Optional Garnish)
- Extra thyme or sage leaves (Optional Garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage slices and cook for 4–5 minutes per side, until browned and cooked through. Remove from the pan and set aside.
- In the same skillet, add uncooked gnocchi, heavy cream, and chicken broth. Stir well and bring to a gentle boil. Cover and simmer on medium heat for 5–6 minutes, stirring occasionally, until the gnocchi is tender.
- Stir in butternut squash puree and garlic. Cook for 3–4 minutes, stirring often, until the sauce thickens slightly and the garlic is cooked through.
- Return the sausage to the skillet. Add half the sage and thyme, then season with salt and pepper. Stir well to coat everything in the creamy sauce.
- Remove from heat and sprinkle with the remaining herbs. Garnish with Parmesan and serve warm.
Notes
- Cook sausage to an internal temperature of 160°F.
- To make homemade butternut squash puree, roast halved squash at 375°F for 30–35 minutes, scoop out the flesh, and blend until smooth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pan Skillet
- Cuisine: American