Description
A comforting dish featuring creamy butternut squash sauce tossed with pillowy gnocchi and savory sausage.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 pound potato gnocchi
- 1/2 pound Italian sausage, casing removed
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- While the squash is roasting, cook the gnocchi according to package instructions; drain and set aside.
- In a large skillet, cook the sausage over medium heat until browned, breaking it up with a spoon.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the roasted squash and heavy cream, blending until smooth; simmer for 5 minutes.
- Add the cooked gnocchi and Parmesan cheese to the sauce, tossing to coat evenly.
- Season with salt and pepper, garnish with fresh sage, and serve immediately.
Notes
For a vegetarian version, substitute sausage with mushrooms or keep it vegan by using plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g