Description
Creamy Butternut Squash Gnocchi with Sausage and Spinach
Ingredients
1 lb potato gnocchi (store-bought or homemade)
1 lb Italian sausage, sliced or crumbled
2 cups butternut squash, peeled and cubed
2 cups fresh spinach
2 garlic cloves, minced
1 cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
2 tbsp olive oil
1 tsp fresh sage, chopped (optional)
Salt and black pepper to taste
Directions
Cook the squash: In a medium pot, boil the cubed butternut squash in salted water until tender (about 10 minutes). Drain and mash or puree until smooth.
Cook the sausage: In a large skillet, heat olive oil over medium heat. Cook sausage until browned and cooked through. Remove and set aside.
Make the sauce: In the same skillet, sauté garlic for 1 minute. Add the mashed butternut squash and chicken broth, stirring until combined. Simmer for 5 minutes. Stir in heavy cream and Parmesan cheese. Season with salt, pepper, and fresh sage.
Cook the gnocchi: Bring a pot of salted water to a boil. Cook gnocchi according to package instructions (usually 2-3 minutes). Drain and add directly to the sauce.
Add spinach and sausage: Stir in fresh spinach and cooked sausage, letting the spinach wilt in the warm sauce.
Serve: Garnish with extra Parmesan cheese, black pepper, and sage. Enjoy warm!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your butternut squash cubes are uniform for even cooking. While the squash boils, begin browning the sausage in your skillet. After removing the sausage, use the rendered fat instead of additional oil to sauté the garlic for deeper flavor. When making the sauce, let the squash puree and broth simmer to reduce slightly before adding the cream, which prevents a thin sauce. Time your gnocchi to finish cooking just as the sauce is ready, and use a slotted spoon to transfer it directly from the boiling water into the skillet—the starchy pasta water helps the sauce cling to the gnocchi.
Serving Suggestions
This rich, comforting dish pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. For a complete meal, serve with crusty garlic bread or a warm, seeded baguette. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the savory sausage and creamy sauce perfectly.
How-to Summary
This one-pan dish comes together in three key stages: 1) Cook and puree the butternut squash. 2) Brown the sausage and use the same skillet to build a creamy sauce from the squash puree, broth, cream, and Parmesan. 3) Cook the gnocchi separately, then combine it with the sauce, wilted spinach, and cooked sausage for a hearty, flavorful dinner.
Frequently Asked Questions
Can I use pre-made butternut squash puree? Yes, you can substitute about 1 to 1.5 cups of canned or frozen puree. Skip the boiling step and add it directly to the skillet with the garlic.
How can I make this recipe vegetarian? Omit the sausage and use a plant-based alternative or add sliced mushrooms for umami. Use vegetable broth instead of chicken broth.
Can I prepare any components ahead of time? Absolutely. Cook and puree the squash, and brown the sausage up to two days in advance. Store separately in the refrigerator and reheat when ready to make the sauce.
Why is my sauce too thin? This often happens if the squash puree is too watery. Ensure you drain it well after boiling. Let the sauce simmer for a few extra minutes to thicken before adding the gnocchi.
Can I freeze leftovers? It’s not recommended, as the creamy sauce and gnocchi may become grainy and separate upon reheating. This dish is best enjoyed fresh or stored in the fridge for up to 3 days.
Common Mistakes to Avoid
- Overcooking the gnocchi: Gnocchi cooks very quickly. Boil only until they float to the top to prevent a mushy texture.
- Adding raw sausage back into a cool sauce: Ensure your sauce is hot and simmering before adding the cooked sausage back in; this prevents the dish from cooling down and ensures even heating.
- Using cold cream or cheese: Let your heavy cream and Parmesan come closer to room temperature before adding to the sauce to prevent curdling.
- Not seasoning the squash water: Salt the boiling water for the squash as you would for pasta; it’s your first chance to build flavor.
Conclusion
This Creamy Butternut Squash Gnocchi with Sausage and Spinach is the ultimate weeknight comfort food that feels gourmet. By balancing sweet squash, savory sausage, and rich Parmesan cream, it delivers complex flavor with straightforward steps. Mastering the simple techniques of building a sauce in one pan and perfectly timing the gnocchi will give you a versatile, crowd-pleasing recipe to return to all season long.