Description
Homemade butternut squash gnocchi merges Italian comfort with rustic sausage flavors. Rich pasta pillows and savory meat create a hearty meal you’ll savor with each delightful bite.
Ingredients
Scale
- 1 cup (240 ml) butternut squash puree
- 10 oz (285 g) potato gnocchi
- 12 oz (340 g) quality Italian sausage (casings removed)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth
- 2 tbsps fresh sage (finely chopped)
- 2 tbsps fresh thyme
- 3 cloves garlic (finely minced)
- 1 tbsp premium olive oil
- Salt and freshly ground black pepper (to taste)
Instructions
- Carefully extract the casing from the Italian sausage and slice into uniform pieces.
- Heat olive oil in a large, high-sided skillet over medium temperature, creating a sizzling surface.
- Introduce sausage slices to the hot pan, browning thoroughly for 4 minutes on one side, then flip and cook an additional 2 minutes until golden and crisp.
- Add potato gnocchi, heavy cream, and chicken stock to the sausage-filled skillet, raising heat to generate a vigorous boil while stirring to integrate ingredients completely.
- Reduce heat to medium, cover the skillet, and allow gnocchi to simmer for approximately 5 minutes until tender.
- Incorporate butternut squash puree and finely minced garlic into the mixture, returning to a boil before reducing heat to low-medium.
- Stir the sauce gently, ensuring gnocchi reaches perfect doneness and sauce achieves desired consistency through controlled simmering.
- Remove from heat and fold in half of the freshly chopped sage and thyme, seasoning with salt and black pepper, considering the sausage’s natural saltiness.
- Elegantly garnish the dish with remaining sage and thyme, creating a visually appealing presentation.
Notes
- Use fresh, high-quality Italian sausage for maximum flavor and ensure even browning by slicing it uniformly.
- Remove excess moisture from gnocchi by patting them dry before cooking to prevent a soggy texture and promote better caramelization.
- Consider swapping heavy cream with coconut milk or cashew cream for a dairy-free alternative that maintains the creamy consistency.
- Roast butternut squash instead of using puree for a more intense, caramelized flavor profile that adds depth to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 451 kcal
- Sugar: 2 g
- Sodium: 475 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 80 mg