This Sausage and Gnocchi Bake with Butternut Squash is the perfect comforting dinner. Packed with savory Italian sausage, tender roasted butternut squash, lots of gnocchi, and melted cheese, it’s a hearty dinner perfect for fall.Â
I love a good gnocchi dinner – it’s a great staple to have on hand! Some of our other favorites are this Gnocchi with Meat Sauce or this Chicken and Gnocchi Soup.
If you’re looking for a hearty fall dinner that is full of flavor, this Sausage and Gnocchi Bake with Butternut Squash is one to add to your menu! This is the kind of comfort food I can eat all fall and winter long!
I love how all of these ingredients bake together in one dish. The Italian sausage adds so much flavor, while the butternut squash brings a little sweetness that pairs perfectly with the savory sausage and gnocchi. It’s a satisfying meal that is perfect for a cozy night at home, especially when you’re craving something a little different for dinner!
Ingredients
- Butternut Squash: I like to use butternut squash that I’ve peeled and cubed myself. It does take a little extra time, but the flavor and texture is best. I have tried this with frozen butternut squash, and while it works in a pinch, the squash does get really soft and almost falls apart. You will need 2 pounds of cubed squash, weighed after peeling and seeding the squash.
- Garlic: This just adds flavor.
- Sage: If you’ve never paired sage and butternut squash together, you are missing out. It’s the perfect combination. You’ll want to use fresh sage, if at all possible. If you need to use dried, I would add about 1 teaspoon of rubbed sage. If you are using ground sage, I would decrease that amount.
- Sausage: I like to use ground Italian sausage. I prefer sweet sausage, but if you want to add a little bit of heat, you could use hot Italian sausage.
- Gnocchi: You want the dried, shelf stable gnocchi for this recipe. I have not tested it with another kind of gnocchi.
- Broth: You can use chicken broth or stock. The stock will just give you extra flavor. I will even sometimes use bone broth for the extra protein.
- Cream: This just helps everything to come together in a creamy sauce.
- Cheese: My favorite cheese to use in this recipe is smoked gouda. The smoky flavor goes really well with the other flavors. If you want to change this up, I would just make sure you use a cheese that will melt easily and won’t overpower the other flavors.
How to Make This Sausage and Gnocchi Bake
STEP 1: Place the butternut squash in your baking dish, then add the garlic, sage, and oil. Mix to coat. Roast this for 30 minutes.
STEP 2: While the squash is roasting, cook your sausage in a skillet, breaking it up as it cooks.
STEP 3: Once the squash has roasted for 30 minutes, remove from the oven. Add the gnocchi and the cooked sausage, then pour the broth and cream over the top. Cover the dish with foil and return it to the oven for 20 minutes.
STEP 4: Remove the foil and stir everything to combine. Cook for another 20 minutes, or until the gnocchi is tender. Sprinkle the cheese on top and cook until the cheese has melted.
Tips and Tricks
- When you are adding the foil to the dish, it will be hot. I use hot pads – do not burn yourself here.
- Don’t forget to stir everything together once you take the foil off. You want to make sure the gnocchi all cooks evenly.
- This recipe does take a little more time than most, but the majority of it is hands off baking time. If you do want to save time for the day you need this and want to make some ahead of time, I would suggest prepping and roasting the squash for the 30 minutes, then cool and store. Then you can layer in the other ingredients when you are ready and cut back on some of that cook time.
- The leftovers can be stored in the refrigerator for 3-4 days. It reheats best in the microwave. If you want to reheat it on the stove, you may need to add in a little extra broth.
More Easy Dinners
Taco Pasta
Creamy Orzo with Smoked Sausage
Sausage Tortellini Bake
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Sausage and Gnocchi Bake with Butternut Squash
Ingredients
- 2 pounds cubed butternut squash
- 3 cloves garlic minced
- 8 fresh sage leaves sliced
- 2 tablespoons extra virgin olive oil
- 1 pound Italian sausage
- 2 packages shelf stable gnocchi (16 oz each)
- 2 cups chicken broth or stock
- 1/2 cup heavy cream
- 8 oz smoked gouda shredded
Instructions
- Preheat the oven to 400ºF.
- Place the butternut squash in a 9×13-inch baking dish. Add the garlic, sage, and olive oil. Mix until the squash is coated with the oil. Place in the oven and roast for 30 minutes, stirring halfway through.2 pounds cubed butternut squash, 3 cloves garlic, 8 fresh sage leaves, 2 tablespoons extra virgin olive oil
- While the squash is roasting, add the sausage to a skillet over medium high heat. Cook until browned, breaking it up as it cooks.1 pound Italian sausage
- After the squash has been roasting for 30 minutes, remove from the oven. Add the gnocchi to the dish over the squash. Sprinkle on the sausage, then pour the chicken broth and cream over the top. Cover the dish with foil, (be careful, because the dish is still hot), then return to the oven and bake for another 20 minutes.2 packages shelf stable gnocchi, 2 cups chicken broth or stock, 1/2 cup heavy cream
- Remove from the oven, remove the foil, and stir everything to combine. Return the dish to the oven and continue to cook until the gnocchi is soft, about 20 more minutes.
- Add the cheese to the top and bake an additional 5 minutes to melt, then serve hot.8 oz smoked gouda
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