Butternut Squash Gnocchi with Sausage in Tomato Basil Sauce Recipe

Introduction

Butternut Squash Gnocchi with Sausage is a comforting fall dish that brings together tender, pillowy gnocchi with a rich, savory sausage and tomato sauce. This recipe highlights seasonal squash and hearty flavors perfect for cozy dinners.

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. Roast for 25-30 minutes until very tender.
2. Step 2: Once cooled, 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 squash puree with the egg, Parmesan, nutmeg, salt, and pepper.
4. Step 4: Gradually add flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms. Avoid overworking to keep gnocchi tender.
5. Step 5: Lightly knead the dough 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 1/2-inch diameter rope on a floured surface.
7. Step 7: Cut ropes into 3/4-inch pieces to form gnocchi.
8. Step 8: Optional: Roll each piece over fork tines or a gnocchi board dusted with flour to create ridges.
9. Step 9: Place gnocchi on a floured tray without touching. To freeze, freeze solid then store in bags. Cook frozen gnocchi by adding extra cook time.
10. Step 10: Heat olive oil in a skillet over medium heat. Cook sausage, breaking it up, until browned and cooked through. Drain excess fat.
11. Step 11: Add onion; cook 5-7 minutes until softened. Stir in garlic for 1 minute, avoiding burning.
12. Step 12: Pour in white wine, scrape browned bits, and simmer until slightly reduced.
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: Stir in heavy cream (if using) and chopped basil. Adjust seasoning as needed.
15. Step 15: Bring a large pot of salted water to a boil.
16. Step 16: Add gnocchi in batches to boiling water without crowding.
17. Step 17: When gnocchi float, cook 1-2 more minutes until tender. Avoid overcooking.
18. Step 18: Remove gnocchi with a slotted spoon and transfer directly to the sausage sauce.
19. Step 19: Gently toss gnocchi with sauce until well coated.
20. Step 20: Serve immediately, garnished with extra Parmesan and fresh basil. A drizzle of olive oil adds a nice finish.

Tips & Variations

• Straining the squash puree removes excess moisture, preventing sticky gnocchi.
• Use leftover sauce as a base for other pasta dishes or as a comforting soup base.
• For a vegetarian option, omit sausage and add sautéed mushrooms or roasted vegetables.
• Gnocchi can be frozen after shaping; cook straight from frozen for convenience.

Storage

Store cooked gnocchi with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to keep them moist. Uncooked gnocchi can be frozen on trays then transferred to bags for up to 2 months.

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, shape the gnocchi, and freeze them on trays. Once frozen solid, transfer to a freezer bag and cook directly from frozen when ready.

What if my gnocchi fall apart in the boiling water?

This usually means the dough is too wet or under-floured. Strain excess moisture from the squash puree and add flour gradually until the dough holds together well but remains soft.

Butternut Squash Gnocchi with Sausage in Tomato Basil Sauce Recipe

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★★★★★

4.8 from 563 reviews

• Author: Sophie
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

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Description

This Butternut Squash Gnocchi with Sausage is a comforting fall recipe combining tender, homemade butternut squash gnocchi with a rich, flavorful Italian sausage tomato sauce. Roasted squash is pureed and mixed with Parmesan and nutmeg to create light, pillowy gnocchi that are boiled and then tossed in a savory sausage and tomato sauce, finished with fresh basil and optional cream for added richness.

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Ingredients

Scale 1x2x3x

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

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)

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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. 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. Puree until smooth. If too watery, strain through a cheesecloth-lined sieve for about 30 minutes to remove excess moisture to prevent sticky gnocchi.
3. Make the Gnocchi Dough: In a large bowl, combine the butternut squash puree, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well.
4. Add Flour and Form Dough: Gradually add flour, about 1/2 cup at a time, mixing until you form a soft, slightly sticky dough that holds its shape. Avoid overworking dough to prevent toughness.
5. Knead and Rest: Lightly knead the dough on a floured surface for 1-2 minutes. Form into a ball and let rest for 10-15 minutes to relax the gluten for tender gnocchi.
6. Shape the Gnocchi: Divide dough into four equal portions. Roll each into a 1/2-inch diameter rope, then cut into 3/4-inch pieces for gnocchi.
7. Create Ridges (Optional): Roll each gnocchi piece over the tines of a fork or gnocchi board to create ridges that help the sauce cling.
8. Prepare for Cooking or Freezing: Place gnocchi on a floured baking sheet without touching. To freeze, freeze them solid on the tray for 1-2 hours before transferring to a container.
9. Cook the Sausage: Heat remaining olive oil in a skillet or Dutch oven over medium heat. Brown the Italian sausage, breaking it up, until cooked through. Drain excess grease.
10. Sauté Aromatics: Add chopped onion and cook 5-7 minutes until softened. Stir in garlic and cook 1 minute until fragrant without burning.
11. Deglaze and Simmer Sauce: Pour in white wine, scrape browned bits, and simmer until slightly reduced. Add crushed tomatoes, salt, pepper, and red pepper flakes if using. Simmer covered on low for 30 minutes to 1 hour, stirring occasionally.
12. Finish Sauce: Stir in heavy cream (if using) and chopped fresh basil. Adjust seasoning as needed.
13. Cook Gnocchi: Bring large pot of salted water to rolling boil. Add gnocchi in batches, cooking until they float plus another 1-2 minutes. Avoid overcooking to maintain texture.
14. Combine and Serve: Use slotted spoon to transfer gnocchi directly to the skillet with sausage sauce. Gently toss to coat. Serve immediately, garnished with extra Parmesan cheese, fresh basil, and a drizzle of olive oil if desired.

Notes

• If your butternut squash puree is too watery, straining it helps prevent gummy gnocchi.
• Do not overwork the dough to keep gnocchi light and tender.
• Freezing shaped gnocchi before cooking is convenient for meal prep and they can be cooked directly from frozen.
• Rolling gnocchi on a fork or gnocchi board to create ridges helps sauce adhere better, though this step is optional.
• Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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