Gnocchi tossed in smooth butternut squash cream sauces with sausage, sage, and parmesan for a lush, hearty meal.
# What You’ll Need:
→ Gnocchi & Sausage
01 - 1 pound potato gnocchi, store-bought or homemade
02 - 10 ounces Italian sausage, mild or spicy, casings removed
→ Butternut Squash Sauce
03 - 2 cups butternut squash, peeled and diced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 cup chicken broth or vegetable broth
07 - 1/2 cup heavy cream
08 - 2 tablespoons olive oil
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste
→ To Finish
11 - 1/3 cup grated Parmesan cheese, plus extra for serving
12 - 2 tablespoons fresh sage leaves, chopped, or parsley
13 - 1 tablespoon unsalted butter
# How to Make It:
01 - Bring a large pot of salted water to a boil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking apart with a spoon, until browned and cooked through, about 6 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté diced onion for 3 minutes until softened, then add minced garlic and cook for 1 minute more.
04 - Add diced butternut squash, ground nutmeg, salt, and black pepper. Pour in broth, bring to a simmer, cover, and cook for 12 to 15 minutes until squash is very tender.
05 - Transfer squash mixture to a blender or use an immersion blender to purée until completely smooth. Return the sauce to the skillet over low heat.
06 - Stir in heavy cream and unsalted butter. Add grated Parmesan and mix until fully incorporated. Taste and adjust seasoning as desired.
07 - Cook gnocchi in the prepared boiling water according to package instructions, typically 2 to 3 minutes, until they float to the surface. Drain well and add directly to the sauce.
08 - Add the cooked sausage and chopped sage to the skillet. Toss gently to coat the gnocchi evenly with sauce.
09 - Serve hot, garnished with extra Parmesan cheese and fresh herbs as desired.
