Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 1 cup all-purpose flour
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound Italian sausage, sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- Fresh sage or parsley for garnish
Instructions
- Steam or boil the butternut squash until tender, then mash or puree until smooth.
- In a bowl, combine the mashed squash, flour, egg, salt, and pepper; knead until a dough forms.
- Divide the dough into portions and roll into long ropes, cut into bite-sized gnocchi pieces.
- Bring a large pot of salted water to a boil, and cook the gnocchi until they float, about 2-3 minutes.
- In a large skillet, heat olive oil over medium heat, cook sausage slices until browned, then set aside.
- In the same skillet, add garlic and cook until fragrant, then pour in heavy cream and simmer until slightly thickened.
- Add cooked gnocchi and sausage to the sauce, toss gently, and cook for another 2-3 minutes.
- Garnish with fresh herbs before serving.
Notes
- Ensure not to overwork the dough to keep gnocchi light.
- You can substitute meatless sausage for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Boiling, Sautéing
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg