Description
A rich and comforting pasta dish featuring pillowy gnocchi tossed in a creamy butternut squash sauce with savory Italian sausage and aromatic herbs.
Ingredients
- 1 lb potato gnocchi
- 1 lb Italian sausage, casings removed
- 2 cups butternut squash, cubed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried sage or 1 tbsp fresh chopped sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles. Remove sausage and set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add the cubed butternut squash and chicken broth. Simmer for 10–12 minutes, until squash is tender.
- Use a spoon or masher to break down the squash, then stir in heavy cream, sage, salt, and pepper. Simmer 3–4 minutes.
- Cook gnocchi according to package instructions, then drain.
- Stir Parmesan cheese into the sauce until melted, then add the cooked sausage back to the skillet.
- Gently fold in the gnocchi until fully coated and heated through.
- Serve warm, garnished with fresh parsley if desired.
Notes
- Substitute chicken sausage or turkey sausage for a lighter option.
- For extra creaminess, add a splash of reserved pasta water.
- Use pre-cut or frozen butternut squash to save time.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian