Creamy Butternut Squash Gnocchi with Sausage Recipe
This Creamy Butternut Squash Gnocchi with Sausage is a comforting, rich dish combining soft, pillowy gnocchi made from roasted butternut squash with a luscious garlic-infused creamy Parmesan sauce and a savory, spicy Italian sausage topping. Perfect for a hearty dinner, this recipe balances sweet squash flavors with the boldness of sausage and a creamy finish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Gnocchi:
- 1 lb butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 egg
- Salt and pepper to taste
For the Creamy Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- Salt and pepper to taste
For the Sausage:
- 1 lb Italian sausage, casings removed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
Instructions
- Making the Gnocchi: Boil the peeled and cubed butternut squash until soft and easily mashed. Drain and let cool slightly. Mash the squash into a smooth puree and transfer it to a mixing bowl. Add the egg, flour, salt, and pepper, mixing to form a workable dough. Roll the dough into long ropes and cut into bite-sized pieces. Use a fork to create ridges on each gnocchi piece. Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface. Drain and set aside.
- Preparing the Creamy Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and continue stirring until the sauce thickens slightly. Season with salt and pepper to taste, then remove from heat.
- Cooking the Sausage: In a separate pan, heat olive oil over medium heat. Add the chopped onion and cook until it becomes translucent. Add the Italian sausage and break it into crumbles as it cooks. Stir in the minced garlic and red pepper flakes. Continue cooking until the sausage is browned and fully cooked through.
- Bringing It All Together: Combine the cooked gnocchi with the creamy sauce, tossing gently to coat the gnocchi evenly. Plate the creamy butternut squash gnocchi, then top each serving with the savory sausage mixture. Garnish with freshly chopped parsley and additional Parmesan cheese if desired.
Notes
- Ensure the butternut squash is well cooked and mashed into a smooth puree to prevent lumps in the gnocchi dough.
- Do not overwork the gnocchi dough, as too much kneading can make the gnocchi tough.
- Adding ridges to the gnocchi helps sauce cling better, enhancing flavor.
- Adjust the amount of red pepper flakes in the sausage mixture to control heat level.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for gnocchi.
Keywords: butternut squash gnocchi, creamy gnocchi, Italian sausage gnocchi, homemade gnocchi, creamy Parmesan sauce, fall recipes
