This one skillet butternut squash, sausage and kale gnocchi comes together in 30 minutes and is so easy to make! Tender butternut squash, hot Italian sausage, lacinato kale, sage, thyme, and pillowy soft gnocchi. This butternut squash gnocchi is the perfect fall pasta dish.
Why this recipe works
- Dicing the butternut squash allows the squash to cook quickly and become perfectly tender
- Using shelf stable store bought gnocchi and broth allows this dish to be cooked in one skillet, no need for boiling the gnocchi separately
- The hot Italian sausage complements the butternut squash for a spicy and sweet bite
- The lacinato kale is packed with nutrients
- Using fresh sage and thyme elevates the fall flavors in this dish
Preparing the butternut squash
- Cut butternut squash in the middle using a sharp chef’s knife. If the squash is slippery, use a towel to secure.
- Cut the squash down the middle to expose the seeds. Use a spoon to scoop the seeds and pulp out of the butternut squash, discard.
- Slice the squash into ½ inch slices.
- Dice the squash.
Kale
- For this recipe I use lacinato kale (a.k.a. dinosaur or Tuscan kale). I prefer using lacinato kale in this recipe as opposed to curly or red kale, because it is more tender with a short cooking time.
- Using a pairing knife, cut alongside the thick stem in the center to remove.
- Chop kale
- In a bowl of water, massage kale with your fingers for 2-3 minutes. This will help tenderize the kale.
Step-by-step cooking
For this recipe I use hot Italian sausage, but you can also use mild Italian sausage if you want less heat. Most grocery stores sell packaged or loose Italian sausage, but you can also buy the raw links and cut/remove the skin prior to cooking. As you cook, break the sausage into smaller crumbles. Use a slotted spoon to remove and set aside (leaving the flavored oil behind).
- After removing the Italian sausage, add 2 tablespoons of butter and allow to melt.
- Add in the diced butternut squash, fresh thyme, and fresh sage.
- Next, sprinkle kosher salt, black pepper, and optional red pepper flakes. Allow the squash to cook for 4 minutes.
- Minced shallot and garlic is added and sautéd for 1 minute until fragrant.
- Next comes the chopped kale. Add to the butternut squash and mix to combine, the kale will begin to soften as it sautés.
- Add in the crumbled Italian sausage.
- 1 pound shelf stable gnocchi.
- Mix to combine all the ingredients. Pour in 1 cup of chicken broth and bring to a gentle boil. Cover pan with a lid and allow the gnocchi to cook for 10 minutes, stirring every few minutes and re-covering.
After the 10 minutes have elapsed, taste a gnocchi and see if it is cooked through.
Finishing touches & storing
Once the gnocchi is cooked through, top with freshly grated parmesan and optional red pepper flakes.
- Storing: Store in airtight container in fridge for up to 4 days.
- Freezing: You can also freeze by allowing the dish to cool, placing in freezer safe bag, and freezing. To thaw, place in refrigerator overnight.
- Reheating: You can microwave or heat in oven at 350F for 20 minutes or until gnocchi is heated through.
For the web story version of this recipe, click here!
Looking for other squash recipes?
- Squash Skillet Lasagna
- Stuffed Acorn Squash
- Butternut Squash Mac and Cheese
- Slow Cooker Butternut Squash Soup
- Roasted Butternut Squash Salad
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Butternut Squash, Sausage, and Kale Gnocchi
This one skillet butternut squash, sausage and kale gnocchi comes together in 30 minutes and is so easy to make! Tender butternut squash, hot Italian sausage, lacinato kale, sage, thyme, and pillowy soft gnocchi. This butternut squash gnocchi is the perfect fall pasta dish.
Ingredients
- 1 lb hot Italian sausage (or mild) (see note)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- Small butternut squash, peeled, seeds removed, diced (about 2 ½ cups) (see note)
- 1 tbsp freshly chopped sage leaves
- ½ tbsp freshly chopped thyme leaves
- ½ tsp red pepper flakes (optional) plus more for serving
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 3 tbsp minced shallot
- 4 cloves garlic, minced
- 1 bunch lacinato kale (dinosaur/Tuscan), stem removed, chopped (3 cups) (see note)
- 1 lb shelf stable gnocchi
- 1 cup chicken broth
- Freshly grated parmesan to serve
Instructions
- In a dutch oven or high walled skillet over medium/high heat, add 3 tbsp olive oil. Add in Italian sausage and fully cook through, breaking sausage into crumbled as it cooks. Using a slotted spoon, remove sausage and set aside in a bowl, leaving flavored olive oil behind.
- Lower heat to medium and add 2 tbsp butter. Once melted, add in diced butternut squash, fresh thyme, fresh sage, kosher salt, black pepper, and red pepper flakes. Sauté for 4 minutes. Add in the minced shallot and minced garlic and sauté an additional minute.
- Next, add in chopped kale, stir to combine, add back in the Italian sausage, followed by the gnocchi and mix all the ingredients. Pour in the chicken broth and allow to come to a gentle boil. Lower the heat to low and cover.
- Allow the gnocchi to cook for 8 minutes, stirring every few minutes and recovering, to allow the gnocchi to cook evenly. After the 8 minutes, taste to see gnocchi is fully cooked through. Taste and adjust seasoning if necessary.
- Serve with freshly grated parmesan and optional red pepper flakes. Enjoy!
Notes
Italian Sausage
- For this recipe I use hot Italian sausage, but you can also use mild Italian sausage if you want less heat. Most grocery stores sell packaged or loose Italian sausage, but you can also buy the raw links and cut/remove the skin prior to cooking.
Butternut Squash
- Cut butternut squash in the middle using a sharp chef's knife. If the squash is slippery, use a towel to secure. Cut the squash down the middle to expose the seeds. Use a spoon to scoop the seeds and pulp out of the butternut squash, discard. Slice the squash into ½ inch slices. Dice the squash. See in-post for photos.
Kale
- For this recipe I use lacinato kale (a.k.a. dinosaur or Tuscan kale). I prefer using lacinato kale in this recipe as opposed to curly or red kale, because it is more tender with a short cooking time. Using a pairing knife, cut alongside the thick stem in the center to remove. Chop kale. In a bowl of water, massage kale with your fingers for 2-3 minutes. This will help tenderize the kale.
Storing
- Store in airtight container in fridge for up to 4 days.
Freezing
- You can also freeze by allowing the dish to cool, placing in freezer safe bag, and freezing. To thaw, place in refrigerator overnight.
Reheating
- You can microwave or heat in oven at 350F for 20 minutes or until gnocchi is heated through.
*See in-post for step-by-step photos of recipe*
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 813Total Fat: 49gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 116mgSodium: 1129mgCarbohydrates: 62gFiber: 6gSugar: 5gProtein: 31g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*
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