Description
A comforting and creamy dish featuring tender gnocchi, roasted butternut squash, and savory Italian sausage, all simmered in a luscious parmesan cream sauce and garnished with fresh sage leaves. Perfect for a cozy dinner that combines rustic flavors and creamy textures.
Ingredients
Scale
Produce
- 1 butternut squash, peeled and cubed
- 2 cloves garlic, minced
- Fresh sage leaves for garnish
Meat
- 1 lb Italian sausage
Dry Goods
- 1 lb gnocchi
Dairy
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
Spices
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the butternut squash: Peel and cube the butternut squash into bite-sized pieces. You may roast or sauté it until tender. For roasting, spread the cubes on a baking sheet, drizzle with a little oil, salt, and pepper, and roast at 400°F for about 25-30 minutes until soft and caramelized.
- Cook the sausage: Remove the sausage from its casing if necessary, then cook it in a large skillet over medium heat until browned and cooked through, breaking it up into crumbles as it cooks. Remove sausage and set aside.
- Sauté garlic and combine ingredients: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the roasted or cooked butternut squash and cooked sausage back to the skillet and stir to combine.
- Cook the gnocchi: Bring a pot of salted water to a boil, then add the gnocchi. Cook according to package instructions, usually 2-3 minutes or until they float to the surface. Drain well.
- Make the cream sauce: Pour the heavy cream into the skillet with the sausage and squash mixture, bringing it to a gentle simmer. Stir in the grated parmesan cheese until melted and the sauce thickens slightly. Season with salt and pepper to taste.
- Combine and serve: Add the cooked gnocchi to the skillet, gently tossing everything together so the gnocchi is evenly coated with the creamy sauce. Warm through for a minute or two.
- Garnish and enjoy: Serve the creamy butternut squash gnocchi topped with fresh sage leaves for a fragrant finish.
Notes
- Roasting the butternut squash brings out a sweeter, richer flavor compared to boiling or steaming.
- You can substitute Italian sausage with vegetarian sausage or omit for a vegetarian version.
- For a lighter dish, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Fresh sage can be sautéed briefly in butter or oil before garnishing to release its aroma.
- Gnocchi can be store-bought or homemade depending on preference.
