Creamy Butternut Squash Gnocchi with Sausage and Herbs
Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 pound butternut squash peeled and cubed
- 1 package 16 ounces potato gnocchi
- 8 ounces Italian sausage casings removed
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh sage chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- While the squash is roasting, cook the gnocchi according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Add the sausage to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
- Once the squash is done roasting, remove it from the oven and add it to the skillet with the sausage mixture.
- Pour in the heavy cream, stirring to combine. Bring to a gentle simmer and add the fresh thyme and sage.
- Add the cooked gnocchi to the skillet, tossing them gently to coat with the sauce.
- Season with additional salt and pepper to taste. Serve hot, garnished with grated Parmesan.