Step 1: Prepare the ingredients.

Peel the butternut squash and cut it into evenly sized ½-inch cubes. Dice the yellow onion, mince the garlic, and finely chop the fresh sage and parsley.

Remove the beef sausage from its casings, if necessary, and prepare the remaining ingredients before heating the skillet.

Step 2: Brown the sausage.

Heat the olive oil in a large, deep skillet over medium-high heat.

Add the beef sausage and break it into small pieces using a wooden spoon or spatula.

Cook for 5–7 minutes, stirring occasionally, until the sausage is nicely browned and cooked through.

Transfer the cooked sausage to a plate and set aside, leaving the flavorful drippings in the skillet.

Step 3: Cook the butternut squash.

Add the cubed butternut squash to the same skillet.

Cook for 6–8 minutes, stirring occasionally, until the squash begins to soften and develops lightly golden edges.

The squash should start becoming tender but does not need to be completely cooked at this stage.

Step 4: Add the aromatics.

Stir the diced onion into the skillet with the squash.

Cook for 3–4 minutes, until the onion becomes soft and translucent.

Add the minced garlic, chopped sage, and fresh thyme.

Cook for another minute, stirring frequently, until the garlic and herbs become fragrant.

Step 5: Cook the gnocchi.

Add the potato gnocchi directly to the skillet.

For shelf-stable or refrigerated gnocchi suitable for skillet cooking, stir gently to combine with the squash and aromatics.

Allow the gnocchi to cook for a few minutes, turning occasionally, until the outside develops a light golden color.

If your gnocchi requires boiling according to its package instructions, add a small amount of broth or water to the skillet, cover, and allow it to steam until tender before continuing.

Step 6: Make the creamy sauce.

Return the browned beef sausage to the skillet.

Pour in the heavy cream and chicken broth, stirring gently to combine everything.

Reduce the heat to medium-low.

The creamy sauce will begin coating the gnocchi, sausage, and squash as it warms.

Step 7: Simmer until tender.

Allow the mixture to simmer gently for 3–5 minutes, stirring occasionally.

The sauce should begin to thicken while the gnocchi finishes cooking and the butternut squash becomes completely tender.

If the squash still feels firm when pierced with a fork, continue simmering for a few additional minutes. Add a splash of broth as needed to prevent the sauce from becoming too thick.

Step 8: Add the Parmesan.

Reduce the heat to low.

Sprinkle the freshly grated halal-certified Parmesan or vegetarian Parmesan-style cheese into the skillet.

Stir gently until the cheese melts into the cream, creating a smooth and velvety sauce.

Avoid boiling the sauce after adding the cheese, as excessive heat can affect its texture.

Step 9: Season to taste.

Add the salt, black pepper, and optional red pepper flakes.

Stir everything together and taste the sauce.

Adjust the seasoning as needed, keeping in mind that sausage, broth, and cheese may already contribute saltiness.

Step 10: Garnish and serve.

Remove the skillet from the heat.

Sprinkle the freshly chopped parsley over the finished One Pan Butternut Squash Sausage Gnocchi.

Add a little extra grated cheese if desired.

Serve immediately while the gnocchi is soft, the squash is tender, and the creamy sauce is warm and silky.