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Butternut Squash Gnocchi with Sausage

Butternut Squash Gnocchi with Sausage
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Butternut Squash Gnocchi with Sausage is a comforting and elegant dish that blends the natural sweetness and creamy texture of roasted butternut squash with savory Italian sausage. This easy-to-make recipe offers a perfect balance of flavors and textures, ideal for cozy dinners or special occasions. The dish is enhanced with butter, sage, and Parmesan cheese, creating a warm and satisfying meal suitable for all seasons.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 lbs), roasted and mashed
  • 2 to 2 ½ cups all-purpose flour (or gluten-free flour blend)
  • 1 large egg
  • Salt, to taste

Sausage and Sauce

  • 12 oz Italian sausage (mild or spicy, or alternative sausage of choice)
  • 2 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • Salt and freshly ground black pepper, to taste

Toppings and Garnishes

  • ½ cup freshly grated Parmesan cheese (or pecorino/ricotta salata as variation)
  • Toasted pine nuts (optional)
  • Chopped fresh sage or parsley (optional)

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place cut-side down on a baking sheet and roast for about 40 minutes or until tender. Allow to cool, then scoop out the flesh and mash or puree until smooth.
  2. Prepare the Gnocchi Dough: In a large bowl, combine the mashed butternut squash with 2 cups flour, the egg, and a pinch of salt. Mix gently to form a soft dough. Add flour sparingly if the dough is too sticky, being careful not to overwork it to maintain tenderness.
  3. Shape the Gnocchi: Divide the dough into four equal pieces. Roll each piece into a long rope approximately 1 inch thick. Cut the ropes into 1-inch pieces and use a fork or gnocchi board to create ridges on each piece to help hold sauce.
  4. Cook the Sausage: Heat a large skillet over medium heat and cook the sausage until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside, reserving the rendered fat in the pan.
  5. Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches to avoid overcrowding. They are done when they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them directly to the skillet with the reserved sausage fat.
  6. Sauté Gnocchi and Sausage Together: To the skillet with sausage fat, add butter and sage leaves, allowing the butter to melt and become fragrant. Return the cooked sausage to the pan, add the gnocchi, and sauté until the gnocchi turn lightly golden and are fully coated with the aromatic butter-sage sauce, about 3-5 minutes.
  7. Finish and Serve: Plate the gnocchi and sausage mixture, sprinkle generously with freshly grated Parmesan cheese, and season with freshly ground black pepper. Garnish with toasted pine nuts or chopped fresh herbs if desired, and serve warm.

Notes

  • Use dry flour to keep dough manageable but avoid too much flour to maintain light gnocchi texture.
  • Do not overwork the dough to prevent tough gnocchi; mix gently.
  • Test a small piece of gnocchi by boiling first to adjust flour if necessary.
  • Reserve sausage fat to sauté the gnocchi, adding savory richness.
  • Roast the squash thoroughly to maximize sweetness and moisture for ideal dough consistency.

Nutrition

Keywords: butternut squash gnocchi, sausage gnocchi, autumn recipe, comfort food, Italian sausage, gluten-free gnocchi, easy dinner, homemade gnocchi, winter meal

Find it online: https://lillysplate.com/butternut-squash-gnocchi-with-sausage/