Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 pound Italian sausage links, sliced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- Fresh sage or herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash on a baking sheet for 40-45 minutes until tender. Let cool.
- In a food processor, blend roasted squash until smooth. Transfer to a bowl.
- Add flour, egg, salt, and pepper to the squash. Mix until a soft dough forms.
- Divide dough into portions and roll into long ropes. Cut into 1-inch pieces to form gnocchi.
- In a large skillet, cook sausage slices in olive oil until browned. Remove and set aside.
- Cook gnocchi in boiling salted water until they float, about 2-3 minutes. Remove with a slotted spoon.
- In the same skillet, add heavy cream to sausage drippings, bring to simmer, then toss in gnocchi. Cook for 2-3 minutes.
- Garnish with fresh herbs and serve warm.
Notes
- For a vegan version, substitute the sausage with plant-based sausage and use coconut cream.
- Ensure the squash is well pureed to achieve tender gnocchi textures.
- Gnocchi can be frozen before cooking for quick meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Bake and Sauté
- Cuisine: Italian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg