Butternut Squash Gnocchi with Sausage
The natural sweetness of butternut squash creates gnocchi with a more complex flavor profile than traditional potato versions, while adding nutritional benefits that include higher vitamin A content and fewer carbs. This butternut squash gnocchi with sausage combines rustic Italian cooking techniques with seasonal fall ingredients for a dish that's guaranteed to become your new autumn favorite.
Equipment
- Baking Sheet
- Large Skillet
- Large Pot
- Fork or Potato Ricer
- Wooden Spoon
Ingredients
For the Gnocchi
- 1 medium butternut squash about 2 pounds, halved and seeded
- 2 cups all-purpose flour plus extra for dusting (substitute cup-for-cup gluten-free flour blend if needed)
- 1 large egg lightly beaten
- 1/2 cup Parmesan cheese freshly grated
- 1 tsp salt
- 1/4 tsp nutmeg freshly grated
- 1/4 tsp ground sage
For the Sausage Sauce
- 1 pound Italian sausage sweet or hot, depending on preference, casings removed
- 3 tbsp olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 tbsp fresh sage leaves chopped
- 1/2 cup dry white wine can substitute chicken broth
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- salt and freshly ground black pepper to taste
- fresh sage leaves and grated Parmesan for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place the butternut squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes until the squash is completely tender when pierced with a fork.
- Once the squash has cooled enough to handle, scoop the flesh into a large bowl and mash thoroughly with a fork until smooth. For ultra-smooth results, pass the squash through a ricer or food mill. Spread the purée on a baking sheet and let it cool completely.
- In a large bowl, combine the squash purée, beaten egg, grated Parmesan, salt, nutmeg, and ground sage. Mix well, then gradually add the flour, about ½ cup at a time, stirring with a wooden spoon until a soft dough forms.
- Transfer the dough to a floured work surface. Divide it into 6 equal portions. Roll each portion into a rope about ¾-inch thick. Cut each rope into 1-inch pieces. For the classic gnocchi ridges, press each piece gently against the tines of a fork, rolling it slightly to form indentations.
- Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks until browned and cooked through, about 5-7 minutes. Transfer the cooked sausage to a plate lined with paper towels to drain excess fat.
- In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and chopped sage, cooking for another minute until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, then add the chicken broth and bring to a simmer.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the boiling water and removing them with a slotted spoon once they float to the surface, about 2-3 minutes. Transfer the cooked gnocchi directly to the sauce.
- Return the cooked sausage to the skillet with the gnocchi. Add the heavy cream and butter, stirring gently to coat the gnocchi with sauce. Cook for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves and additional grated Parmesan cheese if desired.
Notes
Uncooked gnocchi can be frozen for up to 3 months. Arrange them in a single layer on a floured baking sheet, freeze until solid, then transfer to freezer bags. Cook directly from frozen, adding about 1-2 minutes to the cooking time.
For a lighter version, use turkey or chicken sausage instead of pork sausage to reduce fat content by up to 60%.
Leftover cooked gnocchi with sausage will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth or cream to refresh the sauce.
Nutrition
Calories: 620kcalCarbohydrates: 58gProtein: 25gFat: 32gFiber: 4gSugar: 6gVitamin A: 250IUVitamin C: 35mg
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