Description
This creamy butternut squash gnocchi recipe combines tender potato gnocchi with savory Italian sausage, aromatic fresh thyme and sage, and a rich sauce made from butternut squash puree, heavy cream, and chicken broth. Perfect for a comforting dinner, the gnocchi is simmered gently in the creamy sauce until flavorful and luscious, making it an indulgent dish bursting with autumnal flavors.
Ingredients
Scale
Sausage and Gnocchi
- 12 oz Italian sausage, casings removed
- 10 oz potato gnocchi
Sauce and Flavorings
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup butternut squash puree
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh sage (about 1 tablespoon chopped, divided)
- Fresh thyme (about 1 tablespoon chopped, divided)
Instructions
- Cook the sausage: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up if necessary, and cook until browned and cooked through, about 5-7 minutes.
- Add gnocchi and liquids: Stir in the potato gnocchi, heavy cream, and chicken broth. Bring the mixture to a boil. Once boiling, cover the skillet and reduce heat to a simmer for 5 minutes, allowing the gnocchi to cook and absorb flavors.
- Incorporate squash and garlic: Stir in the butternut squash puree and minced garlic. Continue to simmer on low-medium heat for another 3 minutes, stirring occasionally to combine the flavors and heat the sauce throughout.
- Add fresh herbs and season: Mix in half of the chopped fresh sage and thyme. Season the dish with salt and pepper to taste and give it a final stir to ensure even distribution of flavors.
- Garnish and serve: Remove from heat and garnish with the remaining fresh sage and thyme for added aroma and visual appeal before serving.
Notes
- The butternut squash puree can be homemade by roasting and blending squash or purchased pre-made for convenience.
- If preferred, substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust seasoning carefully as the sausage may add saltiness.
- Fresh herbs provide the best flavor, but dried herbs can be used in smaller quantity if necessary.
- This dish pairs well with a simple green salad or crusty bread to soak up the sauce.
