Ingredients
Scale
- 2 cups butternut squash, roasted and pureed
- 1 1/4 cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 pound Italian sausage, crumbled
- 1 cup heavy cream
- 2 tablespoons olive oil
- Fresh sage leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash until soft, then mash or puree. Set aside.
- In a bowl, mix roasted squash, flour, egg, salt, and pepper to form a soft dough.
- Divide dough into sections and roll into long ropes. Cut into 1-inch pieces to form gnocchi.
- Bring a large pot of salted water to a boil. Cook gnocchi until they float, about 2-3 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add sausage and cook until browned, about 5-7 minutes.
- Add heavy cream to the skillet with sausage; simmer until slightly thickened, about 3 minutes.
- Add cooked gnocchi to the skillet, stir gently to coat in sauce.
- Serve garnished with crispy sage leaves and grated Parmesan cheese.
Notes
- Roasting the squash enhances flavor. Feel free to substitute with pre-cooked squash or canned pumpkin.
- Ensure the gnocchi dough is not too sticky; add flour gradually.
- You can substitute sausage with vegetarian options for a lighter dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 90mg