This One Pot Autumn Gnocchi brings together all the best fall flavors: savory sausage, sweet butternut squash, tender gnocchi, and plenty of melty cheese, all in a simple, fuss-free dinner. The best part? It comes together in one pot for minimal cleanup and maximum flavor. Perfect for busy weeknights and crisp autumn evenings.
Between recipe testing, busy evenings, and trying to get dinner on the table before our 3-year-old starts asking for snacks again, I need meals that are filling, delicious, and don't leave me with a sink full of dishes. This gnocchi dinner checks every box: rich, saucy, cheesy, and totally fuss-free. Dan loves it, I love it, and Aella is always excited for anything with gnocchi (especially when there's cheese involved)!
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Why You'll Love This One Pot Autumn Gnocchi
- One pot = fewer dishes. Everything cooks together for easy cleanup.
- Savory + sweet balance. Sausage and butternut squash are perfect together.
- Cheesy, creamy, and cozy. Just the right amount of melty goodness.
- Family favorite. Kid-approved and great for leftovers.
- Weeknight simple. Ready in under an hour.
Ingredients You'll Need
- Italian sausage - Spicy or regular, up to you!
- Olive oil
- Onion & garlic
- Butternut squash - Sweet, creamy, and full of cozy fall flavor.
- Potato gnocchi - Shelf stable, no need to boil; they cook right in the sauce.
- Crushed tomatoes
- Chicken broth
- Skim milk
- Fresh sage - My go to Autumn herb 😍
- Mozzarella and Parmesan
Variations and Add-Ons
- Swap sausage for ground turkey, chicken, or a plant-based sausage.
- Add spinach or kale before baking for extra greens.
- Go vegetarian: skip the sausage and add mushrooms or extra veggies.
Tips & Tricks
- Don't skip browning the sausage. It builds savory depth.
- Use an oven-safe pot. Go straight from stove to oven with fewer dishes.
- Watch the bake time. Pull it when the cheese is golden and bubbly so the gnocchi stays tender.
Perfect Pairings
Storage and Reheating
- Store: Up to 3 days in the fridge.
- Reheat: Stove or microwave with a splash of broth!
- Freeze: Not recommended (gnocchi can get too soft).
FAQs
Absolutely. Add more veggies or use a plant-based sausage.
For sure! you'll get a similar texture with a slightly sweeter flavor.
Use any large, oven-safe skillet or pot, or transfer to a baking dish before baking.
Yes, you can make it up to 24 hours ahead. Assemble up to the baking step, cover, and refrigerate up to 1 day. Bake when ready to serve!
One Pot Autumn Gnocchi
- Total Time: 45 minutes
- Yield: Serves 4 to 6 1x
Description
A cozy, family-friendly, autumn inspired one pot dinner made with Italian sausage, tender butternut squash, pillowy gnocchi, and a creamy tomato-squash sauce. Everything cooks together in one pot and bakes to golden, cheesy perfection!
Ingredients
- 1 lb potato gnocchi*
- 2 tablespoons olive oil
- 1 lb Italian sausage*
- ½ yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 10 ounces butternut squash (fresh or frozen, about 3 cups)
- 1 (15 ounce) can crushed tomatoes
- 1 cup butternut squash puree*
- 1 cup kale or spinach (fresh or frozen), diced
- 2 cups chicken broth
- 1 cup skim milk
- 1 tablespoon fresh sage, minced
- 1 ½ cups mozzarella cheese, shredded
- ¾ cup parmesan cheese, shredded
- Coarse salt, fresh ground pepper to taste
Get Recipe Ingredients
Instructions
- Preheat oven to 400°F.
- In a dutch oven or large oven-safe pot, heat olive oil over medium heat. Add sausage and cook until browned, about 5 minutes, stirring frequently.
- Stir in the onion and cook 3 to 4 minutes, until softened.
- Stir in garlic and cook for 30 seconds, until fragrant.
- Add diced butternut squash and kale or spinach. Cook 4 to 5 minutes, stirring frequently, until softened.
- Stir in crushed tomatoes, butternut squash puree, chicken broth, milk, and sage. Bring to a boil, and reduce to a simmer.
- Stir in gnocchi and continue to simmer for 2 to 3 minutes, stirring occasionally. Remove from heat.
- Add in half of the mozzarella and parmesan. Stir until completely combined. Sprinkle the top with remaining cheeses.
- Do a quick taste test! Add salt and pepper as desired.
- Place on a middle rack in the preheated oven. Bake for 15 to 20 minutes, until cheese is golden and sauce is bubbling.
- Remove from heat. Garnish with extra sage or parmesan. Enjoy!
Notes
Use shelf-stable potato gnocchi for best results. Frozen gnocchi tends to soften too much in the sauce!
Spicy or mild Italian sausage both work great. Use whichever you prefer!
No butternut squash purée? Swap in pumpkin or sweet potato purée for similar autumn flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-American
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