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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/butternut-squash-gnocchi-with-sausage-in-tomato-basil-sauce-recipe/