Creamy Butternut Squash Gnocchi with Sausage Recipe
When I made this dish for the first time, I was hooked. The creamy, velvety butternut squash pairs so beautifully with the savory tang of the sausage. It felt like something you’d order at a fancy restaurant, yet it was so easy to make!
Ingredients
- 1 medium butternut squash about 2 cups mashed
- 1 ½ cups all-purpose flour
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 8 ounces Italian sausage
- 1 small onion diced
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes
Instructions
- Peel, dice, and boil your butternut squash until tender. Use a fork or blender to mash it into a smooth, silky puree. This is the base for your gnocchi dough, so make sure it’s nice and lump-free!
- Take your squash puree and mix in the flour, egg, salt, and pepper. Stir gently to form a soft dough. Roll it into long ropes, then cut these into bite-sized pieces. Press ridges into each piece with a fork to help trap that creamy sauce later.
- Boil a large pot of salted water. Drop in your gnocchi and wait for them to float to the top; this signals they’re ready. It only takes a couple of minutes, so don't wander off!
- In a saucepan, melt butter and sauté the minced garlic until fragrant. Stir in heavy cream and Parmesan cheese, then simmer gently until you have a velvety sauce. Add salt and pepper as needed. It’s irresistibly rich and creamy!
- Heat olive oil in a skillet, then cook the diced onion until soft. Crumble in the Italian sausage and brown it thoroughly. Add red pepper flakes for a touch of spice. This mixture will bring bold flavor to the dish.
- Gently toss the cooked gnocchi in the creamy sauce to coat each piece. Serve it on plates or bowls, topping with the cooked sausage and onions. Garnish with a sprinkle of Parmesan and fresh parsley to add a pop of color.
Notes
- Don’t overwork the gnocchi dough; keep it light and soft.
- Season the sauce gradually and taste as you go.
- Use fresh butternut squash and Parmesan for the best flavor.
- If you’re short on time, you can roast the squash instead of boiling it for a richer taste.
- Ridges on the gnocchi aren’t just for looks; they hold the sauce beautifully, so don’t skip that step!