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Creamy Butternut Squash Gnocchi with Sausage

A delightful one-pan dish that combines creamy butternut squash gnocchi with savory sausage, perfect for a cozy family meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 1 lb butternut squash, peeled and cubed
  • 2 cups all-purpose flour
  • 1 large egg
  • Salt and pepper to taste
For the Creamy Sauce
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup unsalted butter
  • Salt and pepper to taste
For the Sausage
  • 1 lb Italian sausage, casings removed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes

Method
 

Preparation
  1. Boil the butternut squash until soft; drain and let it cool. Mash to a smooth puree and transfer to a mixing bowl.
  2. Add the egg, flour, salt, and pepper to the mashed squash. Mix until a dough forms.
  3. Roll the dough into long ropes, cut into bite-sized pieces, and use a fork to create ridges on the gnocchi.
  4. Bring a large pot of salted water to a boil; cook gnocchi until they float to the surface. Drain and set aside.
Cooking the Sauce
  1. Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant.
  2. Pour in heavy cream and let it simmer; stir in Parmesan cheese until the sauce thickens. Season with salt and pepper.
Cooking the Sausage
  1. In a separate pan over medium heat, warm olive oil. Add onion and cook until translucent.
  2. Add the sausage and crumble; then add garlic and red pepper flakes. Cook until browned through.
Combine and Serve
  1. Toss the gnocchi with the creamy sauce, then add the sausage mixture and toss to coat.
  2. Garnish as desired and enjoy!

Notes

To serve, consider adding fresh parsley or extra Parmesan. A drizzle of olive oil adds a nice finish. Store leftovers in the fridge for 3-4 days or freeze for 2-3 months.