sausage, gnocchi, and squash skillet

Sausage, Gnocchi, and Squash Skillet

Yield 4 servings


1 pound ground sausage

4 tablespoons butter

16 fresh sage leaves

4 cloves garlic, minced

2 heaping cups cubed and peeled butternut squash

Salt and pepper

1 cup dry white wine

1 1/2- 2 cups chicken stock

1 pound gnocchi

Grated Parmigiano-Reggiano, for serving


  1. Heat a large cast-iron skillet over medium-high. Add the sausage and cook, stirring occasionally, until browned, about 8-10 minutes. Transfer the sausage to a paper-towel lined plate to drain.
  2. Next add the butter to the hot cast-iron skillet. Add the sage to the melted butter and cook until crispy, about 2-5 minutes. Transfer the sage to a separated paper-towel lined plate to drain.
  3. Now add the garlic to the still-hot cast-iron skillet. Stir until fragrant, about 1 to 2 minutes, then add the butternut squash and season with salt and pepper.
  4. Add the white wine to the skillet with the squash and cook, stirring often, until the liquid starts to reduce, about 1-2 minutes.
  5. Next add 1 1/2 to 2 cups of the stock (depending on how much sauce you want), and bring to a boil. 
  6. Add the sausage back to the skillet and transfer the entire dish to an oven heated to 475 degrees.
  7. Roast until the squash is tender, about 12 to 15 minutes.
  8. Near the end of the roasting time, bring a large pot of salted water to a boil.
  9. Add the gnocchi and cook until they float to the surface, about 3 minutes. Do not overcook!
  10. Drain the gnocchi and add to the skillet with the squash and sausage.
  11. Top with the crisped sage leaves and top with grated cheese for serving.


Instead of a whole butternut squash, I bought a 32-ounce package of peeled and cubed squash and used about 2/3 of it for this recipe.

Recipe by Love & Flour at