Butternut Squash Gnocchi with Sausage and Tomato Cream Sauce Recipe

Introduction

Butternut squash gnocchi with sausage is a comforting and flavorful dish perfect for fall. The tender, pillowy gnocchi pairs beautifully with a rich tomato and sausage sauce, creating a hearty meal. This recipe brings seasonal ingredients together for a satisfying homemade dinner.

Ingredients

• 2 pounds butternut squash, peeled, seeded, and cubed
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• Approximately 2-3 cups all-purpose flour, plus more for dusting
• 1 pound Italian sausage, removed from casings
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup heavy cream (optional, for richness)
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 tablespoons olive oil
• Pinch of red pepper flakes (optional, for heat)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes until very tender.
2. Step 2: Once cool enough to handle, puree the squash in a food processor until smooth, about 2 cups. If watery, strain through cheesecloth for 30 minutes to remove excess moisture.
3. Step 3: In a large bowl, mix the butternut squash puree with egg, Parmesan, nutmeg, salt, and pepper until combined.
4. Step 4: Gradually add flour, 1/2 cup at a time, mixing after each addition until a soft dough that holds its shape forms. Avoid overworking the dough.
5. Step 5: Knead the dough lightly on a floured surface for 1-2 minutes. Form into a ball and rest for 10-15 minutes.
6. Step 6: Divide dough into 4 portions. Roll each into a rope about 1/2 inch thick on a floured surface.
7. Step 7: Cut the ropes into 3/4-inch pieces to form the gnocchi.
8. Step 8: (Optional) Roll each gnocchi over the tines of a fork or gnocchi board to create ridges, lightly flouring the tool.
9. Step 9: Place gnocchi on a floured tray, spaced apart. Freeze if desired for 1-2 hours, then store in a freezer bag. Cook frozen gnocchi directly, adding extra cooking time.
10. Step 10: Heat olive oil in a large skillet over medium heat. Cook the sausage, breaking it up until browned and cooked through. Drain excess grease.
11. Step 11: Add chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in garlic and cook another minute until fragrant.
12. Step 12: Pour in white wine, scraping browned bits from the pan. Simmer until reduced slightly.
13. Step 13: Stir in crushed tomatoes, salt, pepper, and red pepper flakes if using. Simmer covered on low for 30 minutes to an hour, stirring occasionally.
14. Step 14: Add heavy cream and chopped basil. Adjust seasoning to taste.
15. Step 15: Bring a large pot of salted water to a rolling boil.
16. Step 16: Drop gnocchi into boiling water in batches. Avoid overcrowding.
17. Step 17: When gnocchi float, cook 1-2 minutes more until tender. Do not overcook.
18. Step 18: Remove gnocchi with a slotted spoon and transfer to the skillet with sausage sauce.
19. Step 19: Gently toss gnocchi with the sauce until well coated.
20. Step 20: Serve immediately garnished with extra Parmesan, fresh basil, and a drizzle of olive oil.

Tips & Variations

• Strain excess moisture from the squash puree to prevent sticky gnocchi.
• Use gluten-free flour to make a gluten-free version, adjusting the amount as needed.
• For extra flavor, try adding sage or rosemary to the sausage sauce.
• Freeze uncooked gnocchi on a tray before transferring to a bag to prevent sticking.
• Omit heavy cream for a lighter tomato sauce or substitute with coconut cream for dairy-free.

Storage

Store cooked gnocchi with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave. Uncooked gnocchi freeze well on a baking sheet; once solid, transfer to a freezer bag for up to 1 month. Cook frozen gnocchi straight from the freezer, adding a couple of minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gnocchi dough ahead of time?

Yes, you can prepare the dough and shape the gnocchi in advance. Keep them covered in the refrigerator for up to a day or freeze them for longer storage.

What if my gnocchi fall apart when cooking?

This usually happens if the dough is too wet or overworked. Make sure to strain excess moisture from the squash and add enough flour to hold the dough together without making it tough.

Butternut Squash Gnocchi with Sausage and Tomato Cream Sauce Recipe

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★★★★★

4.8 from 52 reviews

This Butternut Squash Gnocchi with Sausage recipe combines tender, homemade gnocchi made from roasted butternut squash with a savory Italian sausage tomato sauce. Perfect for a cozy fall dinner, the dish features a rich, flavorful sauce with hints of white wine, garlic, and fresh basil, topped with grated Parmesan cheese. The gnocchi are soft and pillowy, offering a delicious twist on a classic Italian favorite.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Gnocchi

• 2 pounds butternut squash, peeled, seeded, and cubed
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• Approximately 2–3 cups all-purpose flour, plus more for dusting

For the Sausage Sauce

• 1 pound Italian sausage, removed from casings
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup heavy cream (optional, for richness)
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional, for heat)

Instructions

1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until very tender and easily pierced with a fork.
2. Puree the squash: Once cool enough to handle, transfer the roasted squash to a food processor or blender and puree until smooth, about 2 cups. If the puree is watery, strain through a cheesecloth-lined sieve for 30 minutes to remove excess moisture to avoid sticky gnocchi.
3. Combine gnocchi ingredients: In a large bowl, mix the butternut squash puree with egg, Parmesan cheese, nutmeg, salt, and pepper until well combined.
4. Add flour and form dough: Gradually add flour, 1/2 cup at a time, mixing after each addition until a soft, slightly sticky dough that holds its shape forms. Avoid overworking to keep gnocchi tender.
5. Knead and rest the dough: Lightly knead dough on a floured surface for 1-2 minutes, form into a ball, and let rest for 10-15 minutes to relax gluten.
6. Shape the gnocchi: Divide dough into four portions. Roll each into 1/2 inch-diameter ropes, then cut into 3/4-inch pieces.
7. Optional shaping: Roll each piece over the tines of a floured fork or gnocchi board to create ridges for sauce adherence.
8. Prepare gnocchi for cooking or freezing: Place gnocchi on a floured baking sheet without touching. Freeze for 1-2 hours if desired, then transfer frozen gnocchi to a container.
9. Cook the sausage: Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown Italian sausage, breaking it up, until cooked through. Drain excess grease.
10. Sauté onion and garlic: Add chopped onion to skillet and cook 5-7 minutes until softened. Add garlic and cook 1 minute more until fragrant without burning.
11. Deglaze with white wine: Pour in white wine and scrape browned bits from pan. Simmer until wine reduces slightly to concentrate flavor.
12. Add tomatoes and simmer sauce: Stir in crushed tomatoes, salt, pepper, and optional red pepper flakes. Cover and simmer over low heat for 30 to 60 minutes, stirring occasionally.
13. Finish the sauce: Stir in heavy cream if using and chopped fresh basil. Adjust seasoning as needed.
14. Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Add gnocchi in batches, avoid overcrowding. When gnocchi float, cook an additional 1-2 minutes until tender but not mushy.
15. Combine gnocchi with sauce: Use a slotted spoon to remove gnocchi and transfer directly to the sausage sauce. Gently toss to coat evenly.
16. Serve: Plate the gnocchi and sausage sauce immediately, garnished with extra Parmesan cheese and fresh basil. Optionally drizzle with olive oil for added richness.

Notes

• Straining the squash puree removes excess moisture ensuring the gnocchi dough isn’t too sticky.
• Do not overwork the dough to maintain a tender texture in the gnocchi.
• Freezing gnocchi before cooking allows for easy meal prep and they can be cooked directly from frozen with a slightly longer cooking time.
• Rolling gnocchi over a fork or gnocchi board is optional but improves texture and sauce adhesion.
• Adjust the amount of flour as needed based on the moisture of the squash puree; dough should be soft but manageable.
• Simmering the sauce longer enhances flavor development and melds the ingredients beautifully.

Keywords: butternut squash gnocchi, sausage gnocchi, fall recipes, Italian gnocchi, homemade gnocchi, roasted butternut squash, sausage tomato sauce