Creamy Squash Gnocchi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces of Italian sausage (around 3 links, casings removed)
02 -
1 cup of butternut squash puree
03 -
10 ounces of potato gnocchi
→ Sauce & Aromatics
04 -
1 cup of heavy cream
05 -
3 cloves of garlic, minced fresh
06 -
2 tablespoons of fresh sage, finely chopped
07 -
1/2 cup of chicken broth
08 -
2 tablespoons of fresh thyme
→ Basics
09 -
Coarse black pepper and salt to season
10 -
1 tablespoon of olive oil
# Instructions:
01 -
Cut open the sausage casings and remove the filling. Heat up a large skillet over medium heat with some olive oil. Lay the sausage pieces in and let them brown for about 4 minutes on one side. Flip them and cook for another 2 minutes.
02 -
Once the sausage is browned, toss the raw gnocchi into the skillet. Pour in the chicken stock and heavy cream. Stir everything up well, then cover the skillet. Let it come to a boil, and simmer for about 5 minutes.
03 -
Mix in the butternut squash puree and the garlic. Keep the heat on medium until it starts bubbling, then turn it down to low-medium. Stir gently and keep the sauce on the stove for roughly 3 minutes, or until the garlic smells great, the gnocchi softens, and the sauce thickens.
04 -
Turn off the heat. Add half of the sage and thyme, stirring well to combine. Adjust the salt and pepper as needed. Before serving, sprinkle the rest of the herbs on top.
# Notes:
01 -
Make the butternut squash puree ahead of time. Store any leftover puree in your fridge or freezer to save for later meals.
02 -
Swap in 1/2 teaspoon of dried thyme or 1/4 teaspoon of powdered thyme if you can’t get fresh.
03 -
Be careful with salt, since the sausage might already be salty enough.