Description
A rich and comforting Creamy Butternut Squash & Sausage Gnocchi recipe that combines tender gnocchi with savory Italian sausage and a luscious butternut squash cream sauce, enhanced with fragrant garlic, Parmesan, and warm spices. Perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
For the Sauce
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (sweet or spicy), casings removed
- 2 cloves garlic, minced
- 1 cup roasted butternut squash purée
- 1/2 cup heavy cream or full-fat coconut milk
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
For the Gnocchi
- 16 ounces gnocchi (store-bought or homemade)
To Garnish
- Fresh sage leaves
- Additional Parmesan cheese
Instructions
- Heat the oil: Warm 1 tablespoon olive oil in a large skillet over medium heat to prepare for cooking the sausage.
- Cook the sausage: Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked through, about 6 to 8 minutes.
- Sauté garlic: Stir in the minced garlic and cook for about 1 minute until fragrant but not browned, enhancing the sauce base.
- Add cream base: Pour in the roasted butternut squash purée and heavy cream, then bring the mixture to a gentle simmer to blend flavors.
- Season and finish sauce: Stir in the grated Parmesan cheese, ground nutmeg, and optional crushed red pepper flakes until the sauce is smooth and creamy. Adjust salt and black pepper to taste.
- Cook gnocchi: Meanwhile, cook the gnocchi according to the package instructions, usually boiling until they float to the surface. Drain well, reserving a small amount of pasta water.
- Toss gnocchi in sauce: Add the cooked gnocchi to the sauce and gently toss to coat evenly. Use reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Serve: Plate the gnocchi immediately, garnishing with fresh sage leaves and extra Parmesan cheese for a flavorful finish.
Notes
- You can substitute heavy cream with full-fat coconut milk for a dairy-free version.
- Adjust the crushed red pepper flakes according to your desired spice level or omit for a milder dish.
- Using fresh sage leaves for garnish adds a nice aromatic and visual touch.
- For a vegetarian option, omit sausage and consider using plant-based sausage or sautéed mushrooms.
- Roasted butternut squash purée can be made ahead and stored in the refrigerator or freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
