Can I make this recipe vegetarian?

Yes! Simply replace sausage with sautéed mushrooms, lentils, or plant-based sausage for a vegetarian version.

2. What type of gnocchi works best?

Classic potato gnocchi works beautifully, but you can also try cauliflower or whole-wheat gnocchi for a healthier twist.

It’s best enjoyed fresh, but you can freeze the roasted squash separately and add it to the sauce later.

Coconut cream, cashew cream, or Greek yogurt are excellent swaps if you’re avoiding dairy.

A creamy and cozy pasta dish with roasted butternut squash, gnocchi, and savory sausage.

Scale

1 medium butternut squash, peeled and cubed

2 tbsp olive oil

Salt & black pepper, to taste

1 package (16 oz) potato gnocchi

½ lb Italian sausage (sweet or spicy, your choice)

3 cloves garlic, minced

½ cup chicken or vegetable broth

½ cup heavy cream (or coconut cream for dairy-free)

½ cup grated Parmesan cheese

1 tsp fresh sage, chopped

½ tsp nutmeg

Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast 25–30 minutes.

2. Cook gnocchi according to package instructions. Drain and set aside.

3. Cook sausage in skillet until browned, remove and set aside.

4. Add garlic to skillet, sauté briefly. Add roasted squash, broth, and cream, simmer 5 minutes.

5. Mash some squash into sauce, leaving chunks.

6. Stir in Parmesan, nutmeg, and sage. Season to taste.

7. Add gnocchi and sausage, toss to coat.

8. Garnish with parsley and extra Parmesan.

Roast squash ahead of time to save prep.

Swap sausage for mushrooms for vegetarian option.

Store leftovers for 3 days, reheat with broth.