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I whipped this up on a cold night when I just wanted something cozy. That dreamy, creamy butternut squash hugs the soft gnocchi and spicy sausage for a bite that's just wow. It's our go-to comfort meal every fall, warming us up every time we dig in.
Dreamy Fall Comfort Bowl
One-pan wonders like this make dishes a breeze after dinner. Butternut squash, sausage, and a handful of fresh herbs melt together for something really tasty. You can't beat that hug-in-a-bowl feeling on chilly nights.
Your Shopping List
- Salt & Pepper: Just use as much as you like to taste.
- Garlic: Fresh and minced gives everything a kick.
- Fresh Thyme: Toss in for that herby vibe.
- Fresh Sage: Just a little gives a great aroma.
- Chicken Stock: Makes the sauce super flavorful.
- Heavy Cream: Brings that dreamy texture.
- Butternut Squash Puree: Roasting your squash is so worth it.
- Italian Sausage: Pull off the casings so you're left with just the sausage.
- Potato Gnocchi: Go for the ones full of potato for the softest bites.
Ready to Cook
- Sprinkle On Your Final Touches
- Top everything with your favorite fresh herbs and taste until it's just right.
- Stir In That Squash
- Mix the silky squash purée into the pan and let the color change.
- Let Everything Simmer
- Keep it on low heat so your gnocchi get all soft and delicious.
- Add Gnocchi Next
- Drop gnocchi into the pan along with the cream and chicken stock.
- Browning Time for the Sausage
- Crumble sausage into your biggest skillet and get it nice and golden.
Leftovers? No Problem
Store any extras in your fridge for up to five days, or toss them in the freezer for about three months. When you want more, just heat it up with a splash of cream and it's good as new.
Best Things to Eat With It
Crusty garlic bread's our favorite for mopping up the sauce. A bright, crisp salad is a nice side—peppery arugula or sweet apples work great. Pour yourself a chilled glass of white wine and you're all set for a fall feast.
Switch It Up Your Way
Go lighter by using ground turkey, or ditch meat for mushrooms instead. For a less creamy dish, swap in almond milk—it totally works. Or try sweet potato gnocchi for a cool change that's just as tasty.
People Usually Ask
No need to cook the gnocchi first, they'll soften right in the pan. Store-bought squash purée is fine, but roasting your own takes it over the top. Any Italian sausage is fair game, just peel off the casing. Mushrooms and kale are awesome if you don't want meat. You can make the sauce ahead—just keep it separate till you want to use it.
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Frequently Asked Questions
- → Should I make my own squash puree?
Yes, roasting and pureeing your squash is best. You can keep extra puree in the fridge or freezer for next time.
- → Can I use pre-made squash puree?
Absolutely! Store-bought canned or frozen puree saves time and works great here.
- → What if I don't have fresh thyme or sage?
No problem. Use 1/2 teaspoon of dried thyme or substituted herbs like powdered thyme. Dried sage also works in a pinch.
- → What if my sauce stays too thin?
Keep simmering on low to medium until it thickens as the squash and cream combine. Patience will pay off!
- → How can I make it vegetarian?
Switch out sausage for mushrooms or meat-free alternatives and use veggie broth instead of chicken.