Description
A cozy dish of creamy butternut squash gnocchi paired with flavorful sausage, perfect for fall.
Ingredients
Scale
- 1 lb. of butternut squash (fresh, cooked, and mashed)
- 1 cup of ricotta cheese
- 1 egg
- 2 to 2.5 cups of all-purpose flour (plus more for dusting)
- ½ tsp. salt
- ¼ tsp. nutmeg (optional)
- 1 lb. of Italian sausage (spicy or sweet)
- 2 cloves garlic, minced
- 1 cup of heavy cream
- ½ cup of grated Parmesan cheese
- 1 tsp. sage or your favorite herb
- Salt and pepper to taste
- Fresh parsley or extra Parmesan for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, brush with olive oil, and roast for 25-30 minutes until tender.
- In a large bowl, mix mashed butternut squash, ricotta cheese, egg, salt, and nutmeg until smooth. Gradually add flour to form a soft, non-sticky dough.
- Knead the dough gently on a floured surface for about a minute. Divide into four pieces, roll into ropes, and cut into 1-inch pieces. Shape with a fork to create ridges.
- Cook sausage in a skillet over medium heat, breaking it up until browned. Add garlic and cook for 1 minute.
- Pour in heavy cream, bring to a simmer, and add sage, salt, and pepper. Stir in Parmesan and let sauce thicken for a few minutes.
- In a pot of boiling salted water, cook gnocchi until they float (2-4 minutes). Drain and add to the sauce, tossing to coat.
- Serve garnished with fresh parsley or extra Parmesan.
Notes
For best results, avoid overmixing the dough for fluffy gnocchi and use fresh butternut squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg