Description
This Creamy Butternut Squash Gnocchi with Sausage is a comforting and hearty dish combining tender gnocchi, savory Italian sausage, and a rich, creamy butternut squash sauce. Enhanced with garlic, parmesan, and fresh sage, it offers a perfect balance of flavors and textures for a satisfying meal.
Ingredients
Scale
Vegetables & Herbs
- 1 butternut squash
- 2 cloves garlic, minced
- Fresh sage leaves for garnish
Protein
- 1 lb sausage (Italian sausage works well)
Dairy
- 1 cup heavy cream
- 1/2 cup grated parmesan
Pasta
- 1 lb gnocchi
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the Butternut Squash: Peel and cube the butternut squash into uniform pieces to ensure even cooking. Boil or steam the squash until tender, about 15-20 minutes. Drain and transfer to a blender or food processor.
- Make the Sauce: Blend the cooked squash until smooth. In a large skillet over medium heat, cook the minced garlic in a bit of olive oil until fragrant, about 1-2 minutes. Add the blended butternut squash along with the heavy cream, stirring well to combine. Let the sauce simmer gently to thicken, about 5 minutes. Season with salt and pepper to taste.
- Cook the Sausage: In a separate pan, cook the Italian sausage over medium heat, breaking it up with a spoon until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually until they float to the surface, about 2-3 minutes. Drain well.
- Combine Everything: Add the cooked sausage and gnocchi into the skillet with the butternut squash cream sauce. Gently stir to coat everything evenly. Heat together for another 2-3 minutes to meld the flavors.
- Finish with Parmesan and Sage: Remove the pan from heat. Stir in the grated parmesan cheese until melted and creamy. Garnish with fresh sage leaves before serving.
Notes
- You can roast the butternut squash instead of boiling for a deeper flavor; roast at 400°F for 25-30 minutes until tender.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- If you prefer a vegetarian version, omit the sausage and add sautéed mushrooms or spinach instead.
- Make sure to use fresh sage for garnish to add a lovely herbal aroma.
- This dish is best served immediately for the best texture of the gnocchi.
