A cozy, one-pan meal that brings out the best of fall flavors, this creamy butternut squash gnocchi with Italian sausage, sage, and thyme is the ultimate comfort food. It’s rich, savory, herbaceous, and comes together in just one skillet—making cleanup just as satisfying as the dish itself.

Why I Love This Recipe

I love how comforting and satisfying this meal is without being overly complicated. The combination of soft potato gnocchi, savory sausage, and velvety butternut squash sauce feels like something I’d get at a restaurant, yet I can make it at home in under an hour. The sage and thyme bring in that earthy warmth I crave during the colder months, and since it’s all made in one pan, I don’t have to deal with a mountain of dishes. It’s a hearty, flavorful dish that hits every note—creamy, salty, slightly sweet, and herbaceous.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz Italian sausage, casings removed
1 tablespoon olive oil
10 oz potato gnocchi
1 cup heavy cream
½ cup chicken broth
1 cup butternut squash puree
3 cloves garlic, minced
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme
Salt and freshly ground black pepper, to taste

Directions

I start by removing the sausage from its casing and slicing it into bite-sized pieces.
In a large, high-sided skillet over medium heat, I heat the olive oil and cook the sausage for about 4 minutes on one side. Then I flip and cook for another 2 minutes until nicely browned.
Next, I add the uncooked gnocchi, heavy cream, and chicken broth straight into the skillet. I stir everything together and bring it to a boil. Then I cover the skillet and let it simmer for about 5 minutes so the gnocchi can soften.
I stir in the butternut squash puree and minced garlic. After bringing it back to a boil, I reduce the heat and continue cooking while stirring, until the gnocchi is tender and the sauce thickens—usually about 3 more minutes.
Once off the heat, I stir in half of the sage and thyme, seasoning with salt and pepper. Since sausage can be salty, I taste first before adding too much.
When it’s time to serve, I sprinkle the rest of the fresh sage and thyme on top for a final burst of flavor.

Servings and timing

This recipe makes 4 hearty servings.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Make it vegetarian: I swap the sausage for plant-based sausage or roasted mushrooms to keep that meaty texture.
Spice it up: A pinch of red pepper flakes adds some nice heat.
Use sweet potato gnocchi: For an extra layer of fall flavor, I sometimes substitute regular gnocchi with sweet potato gnocchi.
Add cheese: A sprinkle of Parmesan or Pecorino Romano on top takes this to another level.
Change the herbs: If I don’t have sage or thyme, rosemary works well too.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of cream or broth to loosen up the sauce and warm it gently on the stovetop over low heat. It can also be microwaved, but I stir halfway through to ensure even heating. I don’t recommend freezing this one—creamy sauces don’t hold up as well.

FAQs

What kind of sausage works best in this dish?

I like to use mild or sweet Italian sausage to complement the butternut squash. Spicy sausage can also work if I want more kick, but I adjust the seasoning accordingly.

Can I use store-bought butternut squash puree?

Yes, I often use canned or packaged butternut squash puree to save time. Just make sure it’s 100% squash with no added sugars or spices.

What if I only have dried herbs?

No problem—I use about ½ teaspoon of dried thyme in place of the fresh. For sage, I go with about 1 teaspoon dried. I always add them early in the cooking process to help release their flavors.

How do I make my own butternut squash puree?

I roast peeled squash cubes at 400°F until fork-tender (about 30–35 minutes), then blend until smooth. I often make extra and freeze it for recipes like this.

Can I use a different type of pasta?

While gnocchi is perfect for soaking up the creamy sauce, I’ve also tried this with short pastas like rigatoni or orecchiette. Just keep in mind the cooking time and liquid amount may need adjusting.

Conclusion

This creamy butternut squash gnocchi with sausage and herbs is my go-to fall comfort dish when I want something hearty, flavorful, and easy to make in one pan. The rich sauce, savory sausage, and pillowy gnocchi make every bite incredibly satisfying. Whether I’m cooking for myself or sharing with others, it’s a recipe that always impresses and warms the soul.

Creamy Butternut Squash Gnocchi with Sausage and Herbs

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Author: Sue
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Skillet / One‑pan
Cuisine: American / Italian‑influenced
Diet: Halal

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Description

A cozy, one‑pan dish of potato gnocchi in creamy butternut squash sauce with Italian sausage, sage and thyme.

Instructions

Remove sausage from casings and slice into pieces.
Heat olive oil in a large, high‑sided skillet over medium heat. Add sausage and cook about 4 minutes on one side, then flip and cook ~2 more minutes until browned.
Add uncooked gnocchi, heavy cream, and chicken broth to the skillet. Stir to combine and bring to a boil. Cover and cook for about 5 minutes while sauce simmers and gnocchi softens.
Stir in butternut squash puree and minced garlic. Bring back to boil, then reduce heat to low‑medium. Continue cooking, stirring, until gnocchi is tender and sauce thickens (about 3+ minutes).
Remove from heat. Stir in half of the fresh sage and thyme. Season with salt and pepper (keeping in mind the sausage may already be salty).
When serving, garnish with remaining sage and thyme.

Notes

The cook time assumes butternut squash puree is prepared in advance (roast and puree separately).
You’ll likely end up with extra squash puree — refrigerate or freeze leftovers.
If using dried thyme, use about ½ teaspoon (not powdered) instead of fresh.