Ingredients
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1 lb Italian sausage (mild or spicy, casings removed)
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1 tablespoon olive oil (if needed)
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1 small yellow onion, finely diced
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2–3 cloves garlic, minced
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1 (12–16 oz) package potato gnocchi (store-bought or homemade)
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1½ cups butternut squash purée (canned or homemade)
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¾ cup heavy cream (or half-and-half for lighter)
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½ cup chicken broth (or more to thin if needed)
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½ teaspoon dried sage or thyme
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¼ teaspoon nutmeg (optional, enhances the squash)
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Salt and black pepper, to taste
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½ cup grated Parmesan cheese
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Optional: red pepper flakes, baby spinach, or chopped parsley for garnish
👩🍳 Instructions
1. Brown the Sausage
In a large skillet over medium heat, cook the sausage until browned and fully cooked. Break it up into crumbles. Remove and set aside, leaving a bit of fat in the pan.
2. Sauté Aromatics
In the same skillet, add onion and cook 2–3 minutes until soft. Add garlic and sauté 30 seconds more.
3. Cook Gnocchi
Add gnocchi directly to the skillet with the onions and garlic. Toast lightly for 1–2 minutes (optional, for texture). Add chicken broth, stir, cover, and let simmer for 3–4 minutes until gnocchi is tender and most liquid absorbed.
4. Make the Creamy Sauce
Reduce heat to low. Stir in the butternut squash purée and cream. Add sage, nutmeg, salt, and pepper. Stir until smooth and heated through.
5. Combine
Add the cooked sausage back into the skillet and stir to combine. Let everything heat through for 1–2 minutes.
6. Finish with Cheese
Stir in Parmesan until melted. Taste and adjust seasoning. Add red pepper flakes or a handful of baby spinach (optional).
7. Serve
Serve hot, garnished with extra Parmesan, parsley, or cracked pepper.