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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/butternut-squash-gnocchi-with-sausage-and-tomato-cream-sauce-recipe/