Ingredients
Scale
- 2 medium butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 lb sausage links, sliced
- 1 cup heavy cream
- 2 tbsp olive oil
- Fresh sage or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast the butternut squash cubes until tender, about 25 minutes. Let cool slightly.
- Puree the roasted squash in a blender until smooth. In a large bowl, combine the squash puree, egg, salt, and pepper. Gradually mix in the flour until a soft dough forms.
- On a floured surface, divide the dough and roll into ropes. Cut into small pieces to form gnocchi.
- Bring a large pot of salted water to a boil. Cook the gnocchi until they float, about 2-3 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Cook sausage slices until browned and cooked through. Remove and set aside.
- In the same skillet, add heavy cream and bring to a simmer. Add cooked gnocchi and sausage slices, stirring to coat. Garnish with fresh herbs before serving.
Notes
- You can substitute sweet potatoes for butternut squash for a different flavor.
- For vegan options, use plant-based sausages and dairy-free cream alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Roasting, boiling, and simmering
- Cuisine: Italian-inspired
- Diet: Comfort Food, Fall Recipe
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 80mg