Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 pound sausage links, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- Fresh sage or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast the butternut squash cubes until tender, about 25 minutes. Let cool slightly.
- In a food processor, puree the roasted squash until smooth. Transfer to a mixing bowl.
- Add the egg, salt, and pepper to the squash puree. Mix well.
- Gradually add the flour and knead gently until a dough forms.
- Divide dough into smaller portions and roll each into a long rope. Cut into bite-sized pieces to form gnocchi.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float, about 2-3 minutes. Remove with a slotted spoon.
- In a skillet, heat olive oil over medium heat. Sauté sausage slices until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant. Add heavy cream and Parmesan cheese, stirring until sauce thickens.
- Gently toss the cooked gnocchi and sausage slices in the sauce. Garnish with fresh herbs before serving.
Notes
- Roasting the squash enhances flavor and sweetness.
- Make sure not to overwork the dough to keep gnocchi tender.
- Adjust the cream and cheese to achieve your preferred sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Bake, boil, sauté, simmer
- Cuisine: American, Italian-inspired
- Diet: Pleasantly suitable for omnivores
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 520 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg