Description
Tender gnocchi tossed in a silky roasted butternut squash sauce with savory Italian turkey sausage, Parmesan, and a touch of garlic — cozy, creamy, and perfect for fall.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 pound potato gnocchi (fresh or store-bought)
- 10 ounces Italian turkey sausage, casings removed
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until fork-tender and caramelized.
- In a saucepan, melt butter over medium heat. Add garlic and sauté 1 minute. Add roasted squash, broth, and nutmeg. Simmer 5 minutes, then puree until smooth. Stir in cream and Parmesan. Adjust seasoning.
- Bring salted water to a boil. Cook gnocchi until they float (2–3 minutes). Drain and set aside.
- In a large skillet, cook sausage over medium heat until browned and cooked through, breaking it into small pieces. Remove and set aside.
- Add gnocchi and sausage back to skillet. Pour sauce over top and toss gently until coated and warmed through. Garnish with Parmesan and sage leaves.
Notes
For gluten-free, use gluten-free gnocchi. For vegetarian, omit sausage and add mushrooms or spinach. For dairy-free, use coconut cream and dairy-free Parmesan. Roasting the squash is key to a rich, sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired