Butternut Squash Gnocchi with Sausage in Tomato Basil Sauce Recipe

Introduction

Butternut Squash Gnocchi with Sausage is a comforting fall dish that combines tender, pillowy gnocchi with a rich, savory tomato and sausage sauce. This recipe brings warm autumn flavors to your table with homemade gnocchi made from roasted butternut squash and a hearty, flavorful sauce.

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, or until the squash is very tender and easily pierced with a fork.
2. Step 2: Once the squash is cool enough to handle, transfer it to a food processor or blender. Puree until smooth. You should have about 2 cups of butternut squash puree. If the puree seems watery, strain it through a cheesecloth-lined sieve for about 30 minutes to remove excess moisture.
3. Step 3: In a large bowl, combine the butternut squash puree, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well to combine.
4. Step 4: Begin adding the flour, 1/2 cup at a time, mixing after each addition. You want to form a soft, slightly sticky dough that holds its shape. Avoid overworking the dough to prevent tough gnocchi.
5. Step 5: Lightly knead the dough on a floured surface for about 1-2 minutes. Form into a ball and let rest for 10-15 minutes to relax the gluten.
6. Step 6: Divide the dough into 4 equal portions. Roll each into a long rope about 1/2 inch in diameter.
7. Step 7: Cut the ropes into 3/4-inch pieces to form the gnocchi.
8. Step 8: (Optional) Roll each gnocchi piece over the tines of a floured fork or gnocchi board to create ridges that help the sauce cling.
9. Step 9: Place gnocchi on a floured baking sheet, ensuring they don’t touch. Freeze if desired by placing on a tray in the freezer until solid, then transferring to a freezer bag.
10. Step 10: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up until browned. Drain excess grease.
11. Step 11: Add chopped onion and cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute more.
12. Step 12: Pour in white wine and scrape browned bits from the pan. Let simmer until slightly reduced.
13. Step 13: Stir in crushed tomatoes, salt, pepper, and red pepper flakes (if using). Simmer sauce on low, covered, for 30 minutes to 1 hour, stirring occasionally.
14. Step 14: Stir in heavy cream (if using) and chopped fresh basil. Adjust seasoning to taste.
15. Step 15: Bring a large pot of salted water to a rolling boil.
16. Step 16: Gently drop gnocchi into boiling water in batches to avoid overcrowding.
17. Step 17: When gnocchi float to the surface, cook for 1-2 more minutes until tender. Avoid overcooking.
18. Step 18: Remove gnocchi with a slotted spoon and transfer directly to the skillet with sausage sauce.
19. Step 19: Gently toss gnocchi with the sauce to coat evenly.
20. Step 20: Serve immediately, garnished with extra Parmesan, fresh basil, and a drizzle of olive oil if desired.

Tips & Variations

• If your butternut squash is particularly watery, straining the puree helps keep gnocchi from becoming sticky and dense.
• For a vegetarian version, substitute sausage with sautéed mushrooms or roasted vegetables.
• Add a pinch of red pepper flakes to the sauce for a subtle heat that complements the sweet squash.
• Rolling gnocchi on a fork or gnocchi board is optional but creates ridges that hold sauce beautifully.
• Make extra gnocchi and freeze for up to 2 months; cook directly from frozen for convenience.

Storage

Store leftover gnocchi with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Fresh uncooked gnocchi can be frozen on a baking sheet, then transferred to a bag or container for up to 2 months; cook directly from frozen, adding a couple minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash for the gnocchi?

Yes, you can substitute butternut squash with similar sweet varieties like kabocha or pumpkin. Just ensure they are cooked until very tender before pureeing.

How do I know when the gnocchi are cooked?

The gnocchi are done when they float to the water’s surface. Once floating, cook for 1-2 minutes more to ensure they are tender but not mushy.

Butternut Squash Gnocchi with Sausage in Tomato Basil Sauce Recipe

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★★★★★

4.9 from 103 reviews

This Butternut Squash Gnocchi with Sausage recipe is a comforting and flavorful fall dish featuring tender homemade gnocchi made from roasted butternut squash, paired with a rich, savory Italian sausage tomato sauce infused with white wine, garlic, and fresh basil. Perfect for cozy dinners, the gnocchi are light and pillowy, complementing the hearty sauce beautifully.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

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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)

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 them on a baking sheet in a single layer and roast for 25-30 minutes until very tender and easily pierced with a fork.
2. Puree the Squash: Let the roasted squash cool slightly, then transfer to a food processor or blender and puree until smooth. You should have about 2 cups of puree. If the puree is watery, strain it through a cheesecloth-lined sieve for about 30 minutes to remove excess moisture and prevent sticky gnocchi.
3. Make the Gnocchi Dough: In a large bowl, combine the butternut squash puree with the egg, grated Parmesan, nutmeg, salt, and pepper. Mix well. Gradually add flour, about 1/2 cup at a time, mixing each addition until a soft, slightly sticky dough that holds its shape forms. Avoid overworking the dough to keep it tender.
4. Knead and Rest the Dough: Lightly flour a surface and knead the dough gently for 1-2 minutes. Shape into a ball and let rest for 10-15 minutes to relax the gluten, making tender gnocchi.
5. Shape the Gnocchi: Divide the dough into four parts. Roll each into a 1/2-inch thick rope on a floured surface. Cut ropes into 3/4-inch pieces to form gnocchi. Optionally, roll each piece on the tines of a fork or gnocchi board to create ridges that hold sauce well.
6. Prepare for Cooking or Freezing: Place gnocchi on a floured baking sheet ensuring they don’t touch. To freeze, flash freeze for 1-2 hours until solid, then store in a freezer bag. Cook frozen gnocchi directly, adding extra cooking time.
7. Cook the Sausage: Heat olive oil in a large skillet over medium heat. Brown the Italian sausage, breaking it up with a spoon, then drain excess grease.
8. Sauté Aromatics: Add chopped onion to the skillet and cook 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant, taking care not to burn it.
9. Deglaze and Simmer Sauce: Pour in white wine and scrape browned bits from the pan. Let wine reduce for a few minutes. Stir in crushed tomatoes, salt, pepper, and red pepper flakes if using. Simmer covered on low for 30 minutes to an hour, stirring occasionally.
10. Finish the Sauce: Stir in heavy cream (if using) and chopped basil. Adjust seasoning to taste.
11. Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Drop gnocchi in batches, avoiding overcrowding. When they float to the surface, cook for an additional 1-2 minutes until tender. Avoid overcooking to prevent mushiness.
12. Combine and Serve: Using a slotted spoon, transfer the gnocchi directly into the skillet with the sausage sauce. Toss gently to coat. Serve immediately garnished with extra Parmesan, fresh basil, and a drizzle of olive oil if desired.

Notes

• Straining the butternut squash puree removes excess moisture, preventing overly sticky gnocchi.
• Use a gentle touch when mixing and kneading the dough to keep gnocchi tender.
• Freezing gnocchi allows for easy make-ahead meals and they can be cooked straight from frozen.
• The optional heavy cream adds richness to the sauce but can be omitted for a lighter dish.
• Rolling gnocchi on a fork or gnocchi board is optional but helps sauce cling better.
• Use dry white wine like Pinot Grigio or Sauvignon Blanc for a balanced flavor; non-alcoholic substitute can be chicken or vegetable broth.

Keywords: Butternut squash gnocchi, sausage recipe, fall recipes, homemade gnocchi, Italian sausage sauce, roasted squash, comfort food