Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 1 package potato gnocchi
- 1 pound sausage links, sliced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh sage or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- Cook gnocchi in boiling salted water until they float, then drain.
- Heat remaining olive oil in a large skillet over medium heat. Sauté sausage slices until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add garlic and cook until fragrant. Stir in roasted squash, heavy cream, and Parmesan cheese. Mix until smooth and heated through.
- Combine cooked gnocchi and sausage with the sauce. Toss to coat evenly. Garnish with fresh herbs before serving.
Notes
- Roast the squash for deeper flavor and sweetness.
- Use fresh or frozen gnocchi based on preference.
- Adjust the amount of cream for desired sauce richness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting, Sautéing, Simmering
- Cuisine: American, Italian
- Diet: Gluten-Free (use gluten-free gnocchi), Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 65mg