Creamy Butternut Squash Gnocchi with Italian Sausage Recipe

Introduction

This creamy butternut squash gnocchi is a comforting and flavorful dish perfect for cozy dinners. Soft, pillowy gnocchi made from roasted squash are paired with a rich Parmesan cream sauce and topped with savory Italian sausage for a satisfying meal.

Ingredients

• 1 lb butternut squash, peeled and cubed
• 2 cups all-purpose flour
• 1 egg
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced (divided)
• 1/4 cup unsalted butter
• 1 lb Italian sausage, casings removed
• 1 onion, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes

Instructions

1. Step 1: Boil the butternut squash cubes in salted water until soft and easily mashed, about 15 minutes. Drain well and let cool slightly.
2. Step 2: Mash the cooked squash into a smooth puree and transfer to a large mixing bowl.
3. Step 3: Add the egg, flour, salt, and pepper to the squash puree. Mix gently until a dough forms, being careful not to overwork it.
4. Step 4: Divide the dough and roll each portion into long ropes about 1/2 inch thick. Cut into bite-sized pieces and create ridges on each piece using a fork.
5. Step 5: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a plate and set aside.
6. Step 6: For the sauce, melt butter in a saucepan over medium heat. Add 1 clove minced garlic and sauté until fragrant, about 1 minute.
7. Step 7: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook until the sauce thickens slightly. Season with salt and pepper to taste.
8. Step 8: In a separate pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
9. Step 9: Add the Italian sausage, breaking it up with a spoon. Stir in the remaining minced garlic and red pepper flakes. Cook until the sausage is browned and cooked through, about 8 minutes.
10. Step 10: Toss the cooked gnocchi gently with the creamy sauce to coat evenly.
11. Step 11: Serve the gnocchi topped with the sausage mixture. Garnish with chopped parsley and extra Parmesan if desired.

Tips & Variations

• Use a fork to create ridges on the gnocchi to help the sauce cling better.
• For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach instead.
• If the dough is too sticky, add a bit more flour, but avoid adding too much to keep the gnocchi tender.
• Roasting the butternut squash instead of boiling adds a deeper flavor.

Storage

Store leftover cooked gnocchi and sausage separately in airtight containers in the refrigerator for up to 3 days. Reheat the gnocchi gently in a skillet with a splash of cream or sauce to keep them soft. The sauce can be reheated on the stove over low heat, stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gnocchi dough ahead of time?

Yes, you can prepare the gnocchi dough and shape them in advance. Keep them chilled on a tray lined with parchment paper and covered with a cloth for up to 24 hours before cooking.

What if my gnocchi fall apart while cooking?

This usually means the dough is too wet or soft. Try adding a little more flour next time and handle the dough gently to avoid overworking it. Also, make sure to boil them in plenty of salted water to help them hold their shape.

Creamy Butternut Squash Gnocchi with Italian Sausage Recipe

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★★★★★

4.9 from 127 reviews

This creamy butternut squash gnocchi recipe combines tender homemade gnocchi made from roasted butternut squash with a rich Parmesan cream sauce and savory Italian sausage. The gnocchi are soft and pillowy, coated in a smooth, garlicky cream sauce, and topped with flavorful sausage for a comforting and hearty dish perfect for fall or any cozy meal.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

1. Making the Gnocchi: Boil the cubed butternut squash until it becomes soft and can be easily mashed. Drain the water and allow the squash to cool slightly. Mash the squash into a smooth puree and transfer it to a mixing bowl. Add the egg, flour, salt, and pepper, mixing until a dough forms. Roll the dough into long ropes and cut them into bite-sized pieces. Use a fork to create ridges on each gnocchi piece. Bring a large pot of salted water to a boil, then cook the gnocchi in batches until they float to the surface, indicating they are cooked. Drain and set aside.
2. Preparing the Creamy Sauce: In a saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant but not browned. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese continuously until the sauce thickens slightly. Season the sauce with salt and pepper to taste, then remove from heat.
3. Cooking the Sausage: Heat olive oil in a separate pan over medium heat. Add the finely chopped onion and cook until it becomes translucent and soft, about 4-5 minutes. Add the Italian sausage to the pan, breaking it up into crumbles. Stir in the minced garlic and red pepper flakes. Cook, stirring often, until the sausage is browned and fully cooked through, about 8-10 minutes.
4. Bringing It All Together: Gently combine the cooked gnocchi with the creamy Parmesan sauce, ensuring each piece is evenly coated. Serve the creamy butternut squash gnocchi on individual plates, topping each serving with the savory sausage mixture. Garnish with freshly chopped parsley and additional Parmesan cheese if desired for extra flavor and presentation.

Notes

• Ensure the butternut squash is mashed thoroughly to avoid lumps in the gnocchi dough.
• Do not overwork the gnocchi dough as it can become tough.
• If the dough is too sticky, add a little more flour gradually.
• The ridges on the gnocchi help hold the sauce better.
• You can substitute Italian sausage with turkey sausage for a leaner option.
• For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach instead.

Keywords: butternut squash gnocchi, creamy gnocchi sauce, Italian sausage gnocchi, homemade gnocchi, fall recipes, comforting pasta dish