Your Coziest Winter Meal Yet

A quiet three-day winter weekend led to the creation of this latest Coastal Doula recipe…and I think it will be the tastiest, coziest winter meal you’ll make this season. Dairy-free and low-acid substitutions are noted below, without compromising flavor!

Creamy Saffron Sausage Gnocchi with Spinach & Roasted Butternut Squash

Serves 4

A cozy yet elevated gnocchi dish featuring a saffron-infused Parmesan cream sauce, sweet Italian sausage, tender spinach, and slow-roasted butternut squash finished with thyme and nutmeg.

Nutrition Notes (Postpartum & Family-Friendly)

This dish was created with nourishment and comfort in mind, making it especially supportive for postpartum recovery and family meals:

• Protein-rich: Sweet Italian sausage and Parmesan provide high-quality protein to support tissue repair, muscle recovery, and sustained energy. Looking for a low-acid substitute? Use ground turkey seasoned with thyme instead of the Italian sausage.

• Healthy fats: Heavy cream, olive oil, and cheese contribute fats essential for hormone balance and satiety during the postpartum period. Need a dairy-lite or low-acid substitute? Use my cashew cream recipe as an 1:1 substitute for the heavy cream.

• Iron & folate support: Spinach offers plant-based iron and folate, both important for replenishment after birth.

• Digestive support: Saffron has traditionally been used to support mood and digestion, while slow-roasted squash is gentle and easy to digest.

• Comforting & grounding: Warm, creamy dishes like this can help regulate the nervous system during the early postpartum phase.

• Includes my postpartum superfood, butternut squash, which is well tolerated by infants: Read my blog post about postpartum superfoods

Ingredients

For the Roasted Butternut Squash

• 2–3 cups butternut squash, peeled and diced

• Extra-virgin olive oil

• Fresh thyme leaves

• Freshly ground nutmeg

• Kosher salt and freshly ground black pepper

For the Gnocchi & Sauce

• 1 lb sweet Italian sausage, crumbled

• ½ yellow onion, diced

• 1 shallot, diced

• 2 cloves garlic, diced

• ¼ cup dry white wine

• ½–1 tsp saffron threads

• 2 tbsp warm water (for blooming saffron)

• ½ cup heavy cream OR my dairy-free cashew cream for nursing mothers

• ½ cup freshly shaved Parmesan cheese

• 1 lb fresh gnocchi

• 2–3 cups fresh spinach

• Additional shaved Parmesan, for serving

Instructions

1. Roast the butternut squash
   Preheat the oven to 325°F (165°C). Toss the diced squash with olive oil, thyme, nutmeg, salt, and pepper. Spread evenly on a baking sheet and roast for 35–45 minutes, stirring once, until tender and lightly caramelized. Set aside.

2. Bloom the saffron
   Using a mortar and pestle, gently grind the saffron threads. Transfer to a small bowl and add the warm water. Let steep while you prepare the sauce.

3. Cook the sausage and aromatics
   In a large skillet over medium heat, sauté the crumbled sausage until browned and cooked through. Add the onion, shallot, and garlic and cook until softened and fragrant, about 4–5 minutes.

4. Deglaze and build the sauce
   Pour in the white wine, scraping up any browned bits from the pan. Let simmer for 1–2 minutes until slightly reduced. Stir in the heavy cream, bloomed saffron (including the liquid), and ½ cup freshly shaved Parmesan. Reduce heat to low and stir until the cheese melts and the sauce becomes silky.

5. Cook the gnocchi
   Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions, about 2–3 minutes, until they float. Drain and add directly to the sauce.

6. Finish the dish
   Gently stir the gnocchi into the sauce to coat. Fold in the fresh spinach and cook just until wilted. Spoon in the roasted butternut squash and gently combine.

7. Serve
   Divide among bowls and finish with additional shaved Parmesan and freshly ground black pepper.

Notes & Variations

• The lower roasting temperature allows the squash to become deeply tender and naturally sweet. For faster needs, roast for 25 minutes at 425 degrees.

• A splash of pasta water can be added to loosen the sauce if needed.

• Finish with lemon zest or a squeeze of lemon for brightness if using the cashew cream sauce.

Storage & Make-Ahead Tips

• Leftovers keep well in the refrigerator for up to 3 days.

• Reheat gently on the stovetop with a splash of cream or water to loosen the sauce.

• Roasted butternut squash can be made up to 2 days in advance and stored separately.

This recipe is a keeper.