Description
A cozy one-skillet meal featuring sweet roasted butternut squash, savory Italian sausage, and pillowy gnocchi in a creamy herb sauce.
Ingredients
- 1 small butternut squash (about 2 lbs), roasted or 1 lb peeled squash, diced
- 12 oz Italian sausage (casings removed)
- 1 diced shallot
- 2 cloves minced garlic
- 1 cup mashed or cubed squash
- 1/2 cup heavy cream
- 2 Tbsp butter
- 1/3 cup grated Parmesan
- 1 tsp fresh thyme
- 1 lb store-bought potato gnocchi
- Torn sage leaves, for garnish
- Lemon zest, for garnish
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Prepare the squash by either roasting at 400°F for 25–35 minutes or dicing and sautéing until golden.
- In a skillet, brown the Italian sausage over medium-high heat for 6–8 minutes.
- Add the shallot and garlic, cooking for another 1–2 minutes until fragrant.
- Incorporate the mashed or cubed squash, heavy cream, butter, grated Parmesan, and thyme; simmer to meld flavors.
- Cook the gnocchi by boiling until they float or pan-sear until golden before adding to the sauce.
- Finish with torn sage leaves, lemon zest, salt, pepper, and a drizzle of olive oil.
Notes
For extra texture, pan-sear boiled gnocchi in 1 Tbsp butter for a light crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Roasting
- Cuisine: Italian