Creamy Butternut Squash Gnocchi with Sausage Recipe

Introduction

This creamy butternut squash gnocchi with sausage recipe brings together tender gnocchi in a rich, flavorful sauce topped with savory sausage. It’s a comforting dish perfect for cozy dinners that feel special without requiring hours in the kitchen.

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• Kosher salt and black pepper, to taste
• 3 tablespoons extra virgin olive oil
• 2 tablespoons salted butter
• 4 ears corn, kernels removed from the cob
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup canned coconut milk, cream, or whole milk
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/4-1/2 teaspoon cayenne pepper, using more or less to your taste
• 1/2 cup fresh basil
• Lemon wedges, for serving

Instructions

1. Step 1: Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, then through the flour, tossing to coat evenly. Set the coated chicken on a plate.
2. Step 2: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. When the oil shimmers, add the chicken and cook until golden on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Step 3: Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, corn kernels, garlic, and thyme to the same skillet. Cook, stirring occasionally, until the corn is golden and fragrant, about 5 minutes.
4. Step 4: Pour in the white wine and simmer until it reduces by half, approximately 3 minutes. Then stir in the coconut milk (or cream/whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Let the sauce simmer gently for 5 minutes to thicken and blend the flavors.
5. Step 5: Return the cooked chicken to the skillet and spoon some sauce over it to warm through. Remove from heat and stir in fresh basil.
6. Step 6: Serve the chicken topped with the creamy sauce alongside your prepared butternut squash gnocchi. Finish with a squeeze of lemon juice for brightness and extra basil if desired.

Tips & Variations

• Use gluten-free flour and gnocchi for a gluten-free version without sacrificing texture or taste.
• Swap chicken for Italian sausage for a spicier, more robust flavor.
• If fresh corn isn’t available, frozen corn kernels work well and add a nice sweetness to the sauce.
• For a dairy-free recipe, stick with coconut milk and omit the butter or replace it with vegan margarine.
• Adding a handful of spinach or kale to the sauce in the last few minutes boosts nutrition and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gnocchi for this recipe?

Yes, store-bought butternut squash or regular potato gnocchi work well and save time. Just cook the gnocchi according to package instructions before serving with the sauce and chicken.

What can I substitute if I don’t have white wine?

If you don’t have white wine, you can substitute with low-sodium chicken broth or apple cider vinegar diluted with water. This will maintain acidity while keeping the sauce flavorful.

Creamy Butternut Squash Gnocchi with Sausage Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

This Creamy Butternut Squash Gnocchi with Sausage recipe combines tender, flavorful gnocchi with a rich, creamy sauce infused with sweet corn, fresh thyme, and a smoky blend of spices. Pan-seared chicken adds a hearty protein element, making this dish a comforting, satisfying meal perfect for a cozy dinner.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Chicken

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• Kosher salt and black pepper, to taste
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons salted butter, divided

For the Sauce and Gnocchi

• 4 ears corn, kernels removed from the cob
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup canned coconut milk, cream, or whole milk
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/4–1/2 teaspoon cayenne pepper, adjusted to taste
• 1/2 cup fresh basil
• Lemon wedges, for serving

Additional Ingredients

• Butternut squash gnocchi (quantity not specified, adjust according to serving size)
• Sausage (type and quantity not specified, recommend 1 pound Italian sausage)

Instructions

1. Prepare the chicken: Place the beaten egg and flour separately in shallow bowls. Season the chicken cutlets with kosher salt and black pepper. Dredge each chicken cutlet first in the egg, then coat thoroughly with the flour. Set aside on a plate.
2. Cook the chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of salted butter in a large skillet over medium heat. When the oil begins to shimmer, add the coated chicken cutlets. Cook each side until golden brown and cooked through, approximately 5 minutes per side. Remove the chicken from the skillet and set aside.
3. Sauté vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the corn kernels, minced garlic, and fresh thyme leaves. Sauté for about 5 minutes, stirring occasionally, until the corn is golden and fragrant.
4. Deglaze the pan: Pour in the dry white wine and allow it to reduce slightly while scraping any browned bits from the bottom of the skillet to enrich the sauce.
5. Add dairy and spices: Stir in the coconut milk (or cream/whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Simmer the mixture gently to combine the flavors and thicken the sauce.
6. Cook the gnocchi and sausage: In a separate pan, cook the sausage until browned and cooked through. Boil or pan-sear the butternut squash gnocchi according to package instructions or until tender and slightly crisped. Combine the gnocchi and cooked sausage with the sauce, stirring well to coat everything evenly.
7. Finish and serve: Chop fresh basil and stir it into the sauce just before serving to add brightness. Plate the gnocchi and sausage mixture alongside the cooked chicken cutlets. Serve with lemon wedges on the side for a fresh, citrusy finish.

Notes

• You can substitute chicken with your choice of protein or omit for a vegetarian version.
• If preferred, use regular cream or whole milk instead of coconut milk for a traditional creamy texture.
• Adjust the cayenne pepper quantity based on your spice preference.
• For a gluten-free option, use gluten-free flour and gnocchi made without wheat.
• Fresh thyme can be substituted with dried thyme at 1 teaspoon if fresh is unavailable.
• When cooking gnocchi, pan-searing after boiling creates a pleasant crispy texture.

Keywords: butternut squash gnocchi, chicken cutlets, creamy sauce, sausage, corn, thyme, smoked paprika, easy dinner recipe