Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

I could not find any butternut squash puree that wasn't baby food lol, so I just got some frozen butternut squash and boiled it until soft and blended it to make a puree. It was really good though! Make sure to read the instructions through first for the butternut squash if you want to bake it that will take longer. Easy and quick, and my family loved it!

This was incredible! I used veggie broth and vegetarian sausage instead. I cooked the sausage in butter to fatten it up a bit. Grated parm is a perfect finishing touch!

Substitued sage for rosemary and used dried herbs rather than fresh

My spouse said this is his new favorite way to eat butternut squash! Will definitely keep this in the rotation.

I thought I had butternut squash, turns out it was sweet potato... still turned out great.

Made a vegan version using vegan sausages and cream. It was good but quite sweet and wasn't a favourite of my husband and son. Will probably make again for myself but not for the rest of my family

Instructions Remove sausage from casings and slice it. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils. To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat. Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper. Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

A delicious recipe. Doubled the recipe and used pumpkin instead of squash. Next time I would gut the sausage into smaller pieces. Would definite make again!

Subbed pumpkin for butternut squash and added some chopped spinach to sneak in a veggie

Pump up the amount of butternut squash. Other than that, it's great.

This got eaten so fast I never thought about taking a picture! We will definitely be making it again and doubling it so there's leftovers! It does take longer than 40 minutes unless you have pre-cooked and mashed the squash. I also used some red chili powder to make sure it wasn't too sweet. 10/10

Watch out for pepper in sausage. Can make spicy!

This was so good! We got four servings of it, it is very rich, so would be good with a side Caesar salad and bread or a vegetable

For me it was too sweet but I am not the biggest sausage person. My fiancée enjoyed it.

Delicious!!

Like others, used ground sausage instead. Did not have fresh thyme or sage so used dried and still delicious.

No butternut squash but still good

Used Italian sausage as someone else had suggested and it was great!

Used italian sausage and made my own