Description
Creamy Butternut Squash Gnocchi with Sausage: Easy, flavorful comfort food ready in under an hour!
Ingredients
Scale
- 1 (15-ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound Italian chicken sausage, casings removed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Make the Gnocchi: In a large bowl, combine the ricotta cheese, Parmesan cheese, nutmeg, salt, pepper, and egg. Mix until well combined. Gradually add the flour, mixing until a soft dough forms. Be careful not to overmix. Lightly flour a clean surface. Turn the dough out onto the floured surface and gently knead a few times to form a smooth ball. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2-inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. You can leave them as is or gently roll them over a fork to create ridges.
- Cook the Butternut Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, sage, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Remove from oven and set aside.
- Cook the Sausage: While the squash is roasting, heat a large skillet over medium heat. Add the Italian chicken sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
- Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Sauce: Add the roasted butternut squash to the skillet with the onion and garlic. Pour in the chicken broth and bring to a simmer. Use an immersion blender to blend the sauce until smooth. Alternatively, you can transfer the mixture to a regular blender, blend until smooth, and then return it to the skillet. Stir in the heavy cream and season with salt and pepper to taste. Bring the sauce to a gentle simmer.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Gently remove the gnocchi with a slotted spoon and add them to the skillet with the butternut squash sauce. Add the cooked sausage to the skillet and toss everything together to combine.
- Serve: Divide the gnocchi and sauce among plates. Garnish with fresh parsley and additional Parmesan cheese, if desired.
Notes
- Substitution: For vegetarian, omit the sausage or substitute with plant-based sausage.
- Dairy-Free: Use cashew cream or other plant-based cream alternatives.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 75 mg
Keywords: gnocchi, butternut squash, sausage, creamy, pasta, fall recipes, comfort food
