Ingredients
Scale
- 1 medium butternut squash
- 2 cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 pound sausage links, sliced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- Fresh sage or herbs for garnish
Instructions
- Preheat oven and roast the butternut squash until tender, then peel and mash.
- In a mixing bowl, combine mashed squash, flour, egg, salt, and pepper. Mix until a dough forms.
- Divide the dough and roll into ropes, cut into bite-sized pieces, and set aside.
- Heat olive oil in a skillet, cook sausage slices until browned, then set aside.
- In the same skillet, sauté garlic until fragrant, add cream and bring to a simmer.
- Add gnocchi to the sauce, cook until they float, then mix in sausage.
- Garnish with herbs and serve hot.
Notes
- Roast the squash for richer flavor.
- Do not overmix dough to keep gnocchi light.
- Adjust seasoning with salt and pepper as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Baking, boiling, sautéing
- Cuisine: Italian-American
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg