Creamy Butternut Squash Gnocchi with Italian Sausage Recipe
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.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
