Creamy Butternut Squash Gnocchi
Creamy Butternut Squash Gnocchi is the ultimate Autumn comfort food. This one-pan recipe takes only 30 minutes to make! It’s simple and effortless to make weeknight, yet it’s elegant look with fresh thyme, and sage and is perfect for date night or a special night! It’s also perfect for a day when you are feeling a little down. It reminds me of a warm hug from grandma.
Do you Need to Pre-Cook Gnocchi?
You don’t need to pre-cook the gnocchi for this recipe. Just add the uncooked gnocchi directly to the heavy cream and chicken broth. The gnocchi will cook in the same pan with the sauce and the sausage. This saves you one more pan to clean and minimizes the cleanup! Which in my opinion is a thumbs up! I like having less dishes to clean, who doesn’t am I right?
What type of sausage to use?
I used one pound of mild Italian sausage. This recipe is versatile. You can use sweet, mild or spicy sage. You can either removed the casings of the sausage before placing it in the skillet or leave it in the casing.
How to Make Butternut Squash?
Making this creamy butternut squash gnocchi recipe is so easy to put together.
Heat 2 tablespoon of olive oil on medium heat in a large skillet. Add sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. Then break the sausage into smaller pieces.
To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Then, add frozen butternut squash, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Finally, add salt and pepper.
Cook for about 3. Make sure the gnocchi is cooked through, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper. You are ready to enjoy this dish!
Bon Appetite!
My husband and I love making this for date night during fall. It’s simple to make. We get to enjoy time together while making it. We turn some music on in the kitchen and grab a glass of wine. While we dance, and sing one is in charge of the ingredients while the other mandates the skillet. Before we know it, the dish is ready to enjoy. We hope that this dish brings some smiles in your household. Whether you are making it for yourself to enjoy after a victory in life, or celebrating something special.
Looking for more dinner options? Check out or Instant Pot Potato Leek Soup. It’s perfect cold weather recipe!
Creamy Butternut Squash Gnocchi
Ingredients
Instructions
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Heat 2 tablespoon of olive oil on medium heat in a large skillet. Add sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. Then break the sausage into smaller pieces.
-
To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
-
Then, add frozen butternut squash, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Finally, add salt and pepper.
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Cook for about 3. Make sure the gnocchi is cooked through, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
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Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper. You are ready to enjoy this dish!
