Rich and Flavorful Butternut Squash Gnocchi with Sausage
Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups butternut squash roasted and mashed
- 1 cup all-purpose flour
- 1 large egg
- Salt to taste
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese plus more for serving
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet.
- Cut the butternut squash in half, remove seeds, and roast for 30-40 minutes until soft.
- While the squash cools, heat olive oil in a skillet over medium heat. Add the sausage and cook until browned, about 8-10 minutes.
- Add chopped thyme and sage to the sausage, stirring for 1-2 minutes until fragrant.
- In a bowl, combine the roasted butternut squash, egg, and salt. Gradually mix in the flour until a soft dough forms.
- Turn the dough onto a floured surface, knead gently, and roll into long ropes. Cut into small pieces to form gnocchi.
- Bring a large pot of salted water to a boil. Add gnocchi, cooking until they float, about 2-3 minutes.
- Remove cooked gnocchi with a slotted spoon, transferring them to the skillet with sausage.
- Pour in the heavy cream and Parmesan cheese, stirring gently until incorporated and heated through.
- Taste and adjust seasoning, adding more salt or pepper as desired before serving.