If you’re on the hunt for a cozy, comforting meal that feels a little fancy but is super approachable, you’ve got to try my Butternut Squash Gnocchi with Creamy Sage and Kale Recipe. It’s one of those dishes I turn to when I want something warm, flavorful, and just a little bit special without too much fuss. Roasted butternut squash gets blended into this silky, velvety sauce that clings perfectly to pillowy gnocchi, then tossed with garlicky kale and fresh herbs. Trust me, once you make this, your family or friends will be asking for seconds — and I’m already betting you’ll love it just as much as I do!

💚

Why You’ll Love This Recipe

Rich & Creamy Sauce: The roasted butternut squash blends into a naturally sweet, silky sauce that’s incredibly comforting.
Nutrient-Packed Greens: Adding kale keeps this dish vibrant and gives a nice balance to the richness.
Easy to Customize: You can swap milk types or skip cheese to make it dairy-free without losing flavor.
Quick Weeknight-Friendly: Ready in about 45 minutes, which is pretty speedy for a homemade sauce and gnocchi combo.

A white bowl filled with round pasta pieces covered in thick, bright orange cheese sauce. The pasta is sprinkled with small bits of red pepper flakes, finely grated white cheese, and scattered green parsley leaves. A gold spoon is partially dipped into the creamy pasta on the right side of the bowl. The bowl sits on a white marbled surface with soft focus in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe is so satisfying because the ingredients create such a beautiful balance between sweetness, earthiness, and a bit of herbaceous warmth. When shopping, look for a firm butternut squash without soft spots, fresh herbs if you can find them, and firm, fresh kale for best flavor and texture.

Butternut squash: Roasting it brings out its natural sweetness that makes this sauce sing.
Olive oil: Use good quality—it adds richness and depth to both the roasted squash and the sautéed greens.
Gnocchi: You can buy fresh or frozen; I usually pick fresh from the refrigerated section for that perfect soft texture.
Shallot: Milder than onion, it adds a lovely subtle sweetness when sautéed.
Minced garlic: Adding garlic in two stages layers the flavor beautifully.
Fresh thyme and sage: These herbs give the sauce that classic autumnal, savory aroma.
Milk: Use whatever you prefer—dairy, almond, oat, or cashew milk all work well here.
Red pepper flakes: Just a pinch adds the perfect gentle kick.
Salt: To enhance and balance all those flavors.
Parmesan: Adds umami richness and helps thicken the sauce.
Kale: Use a hearty variety like curly or dinosaur kale for texture and color contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Butternut Squash Gnocchi with Creamy Sage and Kale Recipe is — it really invites you to put your spin on it depending on what you have on hand or your dietary needs. Here are a few of my favorite tweaks to keep in mind.

Make it vegan: Swap the parmesan for a plant-based cheese or nutritional yeast and use a non-dairy milk to keep it creamy and still full of flavor.
Swap the kale: I sometimes use spinach or Swiss chard for a milder green, especially if I want a softer texture.
Add protein: Pan-seared chicken or crispy tofu fold in beautifully if you want a heartier meal.
Spice it up: If you like a little heat, throw in an extra pinch of red pepper flakes or even a splash of hot sauce when stirring in the sauce.

How to Make Butternut Squash Gnocchi with Creamy Sage and Kale Recipe

Step 1: Roast the Butternut Squash to Sweet Perfection

Start by preheating your oven to 400°F. Toss your cubed butternut squash with 2 tablespoons of olive oil on a parchment-lined baking sheet. Roasting is key here — it caramelizes the squash’s sugars and gives the sauce a natural sweetness that truly makes the dish. Roast for about 25 minutes until the squash is tender and can easily be pierced with a fork. I like to check it around 20 minutes just so it doesn’t overcook.

Step 2: Cook Your Gnocchi While the Squash Roasts

Bring a large pot of salted water to a rolling boil and cook the gnocchi according to the package instructions — usually only a few minutes until they float to the surface. Drain and set them aside so they’re ready for the final toss.

Step 3: Build Your Aromatic Herb Base

In a sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot and 1 tablespoon of minced garlic, cooking about 5 minutes until fragrant and translucent. Then stir in your fresh thyme and sage — these herbs infuse the oil with warm, earthy flavors that lift the entire dish.

Step 4: Blend the Butternut Squash Sauce

Now transfer your roasted butternut squash to a blender, along with the sautéed shallots and herbs. Pour in 1½ cups of your milk choice, add the red pepper flakes and salt, then blend until super smooth—about a minute. If the sauce feels too thick, just add a bit more milk to get that perfect creamy consistency.

Step 5: Finish the Sauce on the Stove

Pour your beautifully blended sauce into a pot and stir in the parmesan while gently warming it through. This helps the cheese melt evenly and creates a rich, velvety texture. Keep it on low heat so the sauce stays luscious but doesn’t scorch.

Step 6: Sauté the Kale with Garlic

Using the same pan you cooked the shallots in, add another tablespoon of olive oil, the final tablespoon of minced garlic, and your kale. Sauté over medium heat until the kale wilts but still maintains a slight bite. This step adds a fresh, garlicky punch that balances the creamy sauce perfectly.

Step 7: Combine It All and Serve

Finally, toss your cooked gnocchi and sautéed kale into the creamy butternut squash sauce, stirring gently to coat everything evenly. I sprinkle extra fresh parmesan on top when serving because, well, can you ever have too much cheese? Serve hot and watch everyone dig in happily!

👨‍🍳

Pro Tips for Making Butternut Squash Gnocchi with Creamy Sage and Kale Recipe

Roasting is Key: Don’t skip roasting the squash—it adds depth and avoids a bland sauce.
Milk Consistency: I learned to start with less milk and thin the sauce gradually to avoid it getting watery.
Fresh Herbs: Using fresh sage and thyme instead of dried makes a noticeable flavor difference.
Garlic in Two Parts: Adding garlic at two stages layers the flavor and keeps it from becoming overpowering.

How to Serve Butternut Squash Gnocchi with Creamy Sage and Kale Recipe

The image shows a white bowl filled with small rounded gnocchi covered in a thick, bright orange-yellow sauce. The sauce has a lightly creamy texture with some green herbs mixed in, giving it a speckled look. On top of the gnocchi are sprinkled red chili flakes, small green leafy parsley pieces, and a light dusting of grated white cheese. A gold spoon is partially inserted into the bowl, standing upright among the gnocchi. The bowl is placed on a white marbled surface with some scattered chili flakes and parsley leaves around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this dish with an extra handful of freshly grated parmesan because it melts right into the warm sauce for that little extra richness. A few crispy sage leaves fried in olive oil make a fantastic scattered garnish if you feel like dressing it up — they add a beautiful texture and aroma.

Side Dishes

This gnocchi is hearty on its own but pairs perfectly with a simple green salad dressed with lemon vinaigrette to cut through the richness. If you want to make it more of a full meal, some crusty garlic bread or a light roasted vegetable medley complements it beautifully.

Creative Ways to Present

For special occasions, I like to plate this gnocchi in shallow bowls, swirling the sauce around the plate, then neatly arranging the gnocchi and kale in the center. A drizzle of high-quality olive oil and a sprinkle of toasted walnuts add a lovely finishing touch that’s both elegant and inviting.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens quite a bit overnight, so you’ll want to add a splash of milk or water when reheating to bring back that creamy texture.

Freezing

This dish freezes reasonably well—just portion the gnocchi and sauce into freezer-safe containers, leaving out the kale if you can. Add fresh kale when reheating for brightness. To freeze, cool completely before sealing and freeze for up to 2 months.

Reheating

I gently reheat leftovers in a skillet over medium-low heat, stirring often and adding a little milk as needed to loosen the sauce. The kale holds up well and reheats quickly, making for an easy second night meal.

FAQs

Can I use frozen butternut squash for this recipe?

Absolutely! Frozen butternut squash can be a convenient shortcut here. Just thaw and pat dry the squash before roasting to reduce excess moisture. The flavor will still be lovely, though roasting fresh squash tends to bring a bit more sweetness and depth.
Is this recipe suitable for a dairy-free diet?

Yes! Simply swap the parmesan for a plant-based alternative or nutritional yeast and use your favorite non-dairy milk like oat or almond. The roasted squash already creates a creamy base, so you won’t miss the dairy at all.
Can I make the gnocchi from scratch?

You can! Homemade gnocchi tastes incredible and gives you full control over texture. However, store-bought gnocchi works perfectly fine here and is a great time-saver, especially midweek.
How spicy is this dish? Can I adjust the heat?

This dish has just a subtle hint of heat thanks to the red pepper flakes—enough to warm the palate without overwhelming the other flavors. Feel free to adjust by adding more or less red pepper flakes based on your preference.

Final Thoughts

This Butternut Squash Gnocchi with Creamy Sage and Kale Recipe is close to my heart because it’s the perfect cozy dish that doesn’t skimp on nutrients or flavor. I remember making it on a chilly evening when I needed something soothing but still a little fancy for my family—and it was an absolute hit. I hope you’ll find it just as comforting and delicious, whether it’s a weeknight treat or a weekend special. Give it a go, and let me know how it warms your kitchen and your heart!