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Creamy Butternut Squash Gnocchi with Sausage That Melts Hearts

Creamy Butternut Squash Gnocchi with Sausage
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Creamy Butternut Squash Gnocchi with Sausage offers a rich comforting meal that warms both body and soulperfect for cozy dinners

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 12 ounces Italian sausage, removed from casing (spicy or mild based on preference)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 1 pound store-bought gnocchi (or homemade, if preferred)
  • Fresh sage leaves, about 8, roughly chopped (optional)
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons butter

    • Instructions

  • Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until softened and caramelized on the edges, stirring once halfway through. Let cool slightly.
  • While the squash roasts, heat a large skillet over medium heat. Add the remaining 1 tablespoon olive oil and the crumbled sausage. Break the sausage apart with a spatula and cook until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside. In the same pan, add butter, chopped onion, and minced garlic. Cook until the onion becomes translucent and fragrant, about 3-4 minutes. If using, add red pepper flakes here.
  • Add the roasted butternut squash into the skillet with onion and garlic. Use a potato masher or fork to mash it slightly while stirring, creating a sauce base. Pour in the heavy cream and cook over medium heat, stirring often, until mixture thickens slightly, about 4-5 minutes. Stir in grated Parmesan cheese and season with additional salt and pepper to taste.
  • Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions, usually 2-3 minutes or until they float to the top. Use a slotted spoon to transfer gnocchi carefully into the sauce pan so you don’t lose any liquid. Stir gently to coat gnocchi evenly.
  • Return the cooked sausage to the pan and fold it into the gnocchi and sauce. Warm everything together for 2 minutes, allowing flavors to meld. Toss in chopped fresh sage leaves last to add an herbaceous note.
  • Dish out immediately. Top with extra Parmesan cheese and black pepper if desired. Serve with crusty bread to soak up any leftover sauce.

    • Notes

    A cozy and comforting dish featuring roasted butternut squash gnocchi with savory Italian sausage, tossed in a luscious creamy sauce with Parmesan and fresh sage.

    Find it online: https://www.theworstme.com/creamy-butternut-squash-gnocchi-with-sausage-recipe/