Creamy Butternut Squash Gnocchi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Italian sausage (about 3 links with casings removed), 12 ounces
02 -
Potato gnocchi, 10 ounces
03 -
Butternut squash puree, 1 cup
→ Sauce & Aromatics
04 -
Heavy cream, 1 cup
05 -
Chicken broth, 1/2 cup
06 -
Fresh garlic, 3 cloves, minced
07 -
Fresh sage, 2 tablespoons, chopped
08 -
Fresh thyme, 2 tablespoons
→ Basics
09 -
Olive oil, 1 tablespoon
10 -
Salt and coarse black pepper to taste
# Instructions:
01 -
Remove sausage from casings and slice it. Heat olive oil in a large, high-sided skillet over medium heat. Add the sliced sausage and cook for about 4 minutes on one side until browned, then flip and cook 2 more minutes on the other side.
02 -
Add the uncooked gnocchi, heavy cream, and chicken stock to the skillet with the sausage. Bring to a boil over medium heat, stirring well. Cover and cook for about 5 minutes while the sauce simmers.
03 -
Add butternut squash puree and minced garlic to the pan. Bring to a boil on medium heat, then reduce to low-medium. Stir well and cook for about 3 minutes or until the gnocchi is tender, garlic is fragrant, and sauce reaches desired thickness.
04 -
Remove from heat. Stir in half of the fresh sage and thyme. Season with salt and pepper to taste. When serving, garnish with remaining herbs.
# Notes:
01 -
Prepare butternut squash puree in advance. You'll have extra puree which can be refrigerated or frozen for later use.
02 -
If using dried thyme instead of fresh, use 1/2 teaspoon of dried thyme leaves or 1/4 teaspoon of powdered thyme.
03 -
The sausage may provide enough salt - taste before adding extra.