Creamy Butternut Squash Gnocchi & Sausage (GF, V)

First real pasta dish of 2026, and I am in loooooooooooove. You wouldn't think coconut milk would work with a pasta sauce, but you'd be wrong.

Source: That Oven Feeling | Serves: 4 | Time: 40 min

Changes: used Beyond Meat; replaced heavy cream with coconut milk; used veggie broth; doubled saged and skipped thyme.

Ingredients

4 Hot Italian Beyond Meat sausages, sliced

1 tbsp EVO

16 oz sweet potato gnocchi (or make some from scratch, adds time of course, but worth it)

1 cup of coconut milk

½ cup of veggie broth

1 cup of smooth butternut squash puree (I used squash earlier in the week, so I made my own)

3 cloves of garlic, finely minced

4 tbsp fresh sage, finely chopped

S&P, to taste

Instructions

In a large, high-sided skillet, heat a tablespoon of olive oil over medium heat.

Once the oil is warmed, add the sliced sausage. Allow it to cook for approximately 4 minutes on one side to achieve a browned appearance. Subsequently, turn the slices over and allow them to cook for an additional 2 minutes.

To the skillet containing the sausage, incorporate the uncooked potato gnocchi, coconut milk, and veggie stock. Raise the heat to achieve a boil, ensuring that the ingredients are well combined. Once boiling, reduce the heat to medium, cover the skillet with a lid, and allow the gnocchi to cook for roughly 5 minutes.

Following this, add the butternut squash puree and the finely minced garlic to the skillet. Once again, bring the mixture to a boil over medium heat, then reduce the heat to low-medium and thoroughly combine the ingredients.

Monitor the consistency of the sauce and ensure that the gnocchi is fully cooked. If a thicker consistency is desired for the sauce, allow it to simmer for a longer duration.

Once off the heat, delicately stir in the freshly chopped sage. Season the dish with salt and freshly ground black pepper.