Description
A comforting dish of creamy butternut squash gnocchi combined with zesty sausage, perfect for cozy fall evenings.
Ingredients
- 1 lb butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 egg
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 lb Italian sausage, casings removed
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
Instructions
- Boil the butternut squash until soft, then drain and cool. Mash until smooth.
- Combine the mashed squash, egg, flour, salt, and pepper in a bowl to form the dough.
- Roll the dough into long ropes and cut into bite-sized pieces, using a fork to create ridges.
- Boil a pot of salted water and cook the gnocchi until they float, about 2-3 minutes. Drain.
- Melt butter in a saucepan over medium heat and sauté garlic until fragrant. Add heavy cream and simmer.
- Stir in Parmesan until thickened. Season with salt and pepper.
- In a separate pan, sauté onion in olive oil, add sausage and cook until browned. Mix in garlic and red pepper flakes.
- Toss the gnocchi in the creamy sauce and add sausage mixture. Serve warm with extra Parmesan if desired.
Notes
For a lighter version, replace some heavy cream with milk. Fresh herbs like sage or thyme can be added for extra flavor.
