Ingredients
Scale
- 2 cups roasted butternut squash, mashed
- 1 1/2 cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 lb sausage links, sliced
- 2 tablespoons olive oil
- Fresh sage or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash until tender, then mash until smooth.
- In a large bowl, combine mashed squash, egg, salt, pepper, and flour to form a soft dough.
- Divide dough into portions and roll into ropes, then cut into bite-sized gnocchi.
- Bring a pot of salted water to a boil, cook gnocchi until they float, then drain.
- While boiling, heat olive oil in a skillet, cook sausage slices until browned and crispy.
- Add cooked gnocchi to the skillet, toss to combine, and cook for another 2 minutes.
- Garnish with fresh herbs and serve hot.
Notes
- Ensure roasted squash is well-drained to prevent dough from becoming too sticky.
- Cook sausage until crispy for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, boiling, sautéing
- Cuisine: Italian-American
- Diet: Gluten-Free (using gluten-free flour alternative)
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg