Why Make This Recipe
Creamy Butternut Squash Gnocchi with Sausage is a comforting and delicious dish that blends the sweet earthiness of butternut squash with savory Italian sausage. The creamy sauce makes each bite rich and flavorful, while the homemade gnocchi provides a delightful texture. This recipe is perfect for cozy dinners and is sure to impress your family and friends.
How to Make Creamy Butternut Squash Gnocchi with Sausage
Ingredients
For the Gnocchi:
- 1 lb butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 egg
- Salt and pepper to taste
For the Creamy Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- Salt and pepper to taste
For the Sausage:
- 1 lb Italian sausage, casings removed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
Directions
- Make the gnocchi: Boil the butternut squash until soft; drain and cool. Mash the squash into a smooth puree and transfer it to a mixing bowl.
- Add the egg, flour, salt, and pepper to the puree; mix until a dough forms. Roll the dough into long ropes and cut them into bite-sized pieces. Use a fork to create ridges on the gnocchi.
- Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then drain and set aside.
- Prepare the creamy sauce: Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant. Pour in the heavy cream and let it simmer. Stir in the Parmesan cheese until the sauce thickens. Season it with salt and pepper.
- Cook the sausage: In a separate pan over medium heat, warm olive oil. Add onion and cook until it becomes translucent. Add the sausage and crumble it as it cooks. Then, add garlic and red pepper flakes; cook until browned through.
- Combine: Toss the cooked gnocchi with the creamy sauce. Add the sausage mixture and gently toss to coat everything evenly.
- Serve: Dish out the gnocchi and sausage mixture, and garnish as desired.
How to Serve Creamy Butternut Squash Gnocchi with Sausage
This dish is best served warm. You can sprinkle some extra Parmesan cheese on top for added flavor. It pairs wonderfully with a simple side salad or crusty bread to soak up the delicious sauce.
How to Store Creamy Butternut Squash Gnocchi with Sausage
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3 days. To reheat, warm them in a saucepan on the stove over low heat, adding a splash of cream or water to help restore the sauce’s creaminess.
Tips to Make Creamy Butternut Squash Gnocchi with Sausage
- Make the gnocchi ahead of time and refrigerate or freeze them until you’re ready to cook.
- You can adjust the amount of red pepper flakes to control the spice level according to your preference.
- For a vegetarian option, omit the sausage and add sautéed mushrooms or spinach instead.
Variation
You can use sweet potato instead of butternut squash for a different flavor. The cooking method remains the same, and it will still be equally delicious.
FAQs
Can I use store-bought gnocchi instead?
Yes, you can substitute store-bought gnocchi to save time. Just cook them according to package instructions and toss them in the sauce and sausage.
What can I do with leftover gnocchi?
Leftover gnocchi can be cooked and served again or sautéed with butter to give them a crispy texture.
Is this dish suitable for freezing?
Yes, you can freeze the gnocchi before cooking. For the sauce and sausage, it’s best to freeze them separately to maintain texture upon reheating.
Creamy Butternut Squash Gnocchi with Sausage
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting dish blending sweet butternut squash with savory Italian sausage in a creamy sauce.
Ingredients
- 1 lb butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 egg
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 lb Italian sausage, casings removed
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
Instructions
- Boil butternut squash until soft; drain and cool. Mash into a smooth puree and transfer to a mixing bowl.
- Add egg, flour, salt, and pepper to the puree; mix until a dough forms. Roll into ropes and cut into bite-sized pieces, creating ridges with a fork.
- Bring a large pot of salted water to a boil. Cook gnocchi until they float, then drain and set aside.
- Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant. Pour in heavy cream and simmer, stirring in Parmesan cheese until thickened. Season with salt and pepper.
- In a separate pan, warm olive oil. Add onion and cook until translucent. Add sausage, crumbling as it cooks, then add garlic and red pepper flakes; cook until browned.
- Toss cooked gnocchi with creamy sauce, then add sausage mixture and mix gently to coat.
- Serve warm, garnished with extra Parmesan cheese if desired.
Notes
Make the gnocchi ahead of time and refrigerate or freeze until ready to cook. Adjust red pepper flakes to control spice level.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
