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Creamy Butternut Squash Gnocchi with Sausage Recipe
why make this recipe
Creamy Butternut Squash Gnocchi with Sausage is a delightful dish that brings warmth and comfort to any table. The creamy sauce combined with the subtle sweetness of butternut squash and the hearty flavor of sausage creates a perfect balance. It’s an easy recipe that not only tastes great but also fills your kitchen with delicious aromas. Plus, it’s a great way to enjoy nutritious ingredients like butternut squash in a fun and satisfying meal.
how to make Creamy Butternut Squash Gnocchi with Sausage
Ingredients:
- 1 package gnocchi
- 1 medium butternut squash, peeled and diced
- 1 lb sausage (Italian or your choice)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Directions:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
- Add the minced garlic and cook for an additional minute.
- Add the sausage and cook until browned.
- Stir in the butternut squash and cook until tender, about 10 minutes.
- Add the gnocchi and heavy cream. Stir in thyme, sage, salt, and pepper. Cook for another 5-7 minutes until everything is combined and heated through.
- Serve with grated Parmesan cheese if desired.
how to serve Creamy Butternut Squash Gnocchi with Sausage
Serve this dish warm, garnished with freshly grated Parmesan cheese for an added layer of flavor. You can enjoy it as a main course or pair it with a simple green salad or garlic bread for a complete meal.
how to store Creamy Butternut Squash Gnocchi with Sausage
Leftover Creamy Butternut Squash Gnocchi can be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, simply warm in a skillet over low heat or in the microwave until heated through.
tips to make Creamy Butternut Squash Gnocchi with Sausage
- For added texture, consider roasting the butternut squash before adding it to the skillet.
- You can use any type of sausage you prefer; chorizo or turkey sausage work well too.
- If you want a lighter version, you can substitute half-and-half for the heavy cream.
variation
For a vegetarian version, simply omit the sausage and replace it with more vegetables like spinach or mushrooms for added flavor and nutrition.
FAQs
Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. There’s no need to thaw them; just add them directly to the skillet when the recipe calls for gnocchi.
Can I make this recipe ahead of time?
Yes, you can prepare the dish and store it in the refrigerator. However, it tastes best when made fresh.
What can I use instead of heavy cream?
You can use half-and-half or even a dairy-free cream alternative if you need a lighter or lactose-free option.
Creamy Butternut Squash Gnocchi with Sausage
A delightful dish featuring creamy sauce, butternut squash, and hearty sausage, perfect for comfort and warmth.
Ingredients
Main Ingredients
- 1 package gnocchi
- 1 medium butternut squash, peeled and diced
- 1 lb sausage (Italian or your choice)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
- Add the minced garlic and cook for an additional minute.
- Add the sausage and cook until browned.
- Stir in the butternut squash and cook until tender, about 10 minutes.
- Add the gnocchi and heavy cream. Stir in thyme, sage, salt, and pepper. Cook for another 5-7 minutes until everything is combined and heated through.
Notes
Serve this dish warm, garnished with freshly grated Parmesan cheese for an added layer of flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For added texture, consider roasting the butternut squash before adding it to the skillet. A lighter version can be made by substituting half-and-half for the heavy cream.
