The Ultimate Creamy Butternut Squash Gnocchi with Sausage Recipe
This Creamy Butternut Squash Gnocchi with Sausage combines tender homemade butternut squash gnocchi with a rich Parmesan cream sauce and savory Italian sausage for a comforting and flavorful dish.
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 (for sauce)
- 1/4 cup unsalted butter
- 1 lb Italian sausage, casings removed
- 1 onion, finely chopped
- 2 cloves garlic, minced (for sausage)
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Fresh parsley, chopped (optional garnish)
- Additional Parmesan cheese (optional garnish)
Instructions
- Boil the butternut squash until soft, drain, and let it cool.
- Mash the squash into a smooth puree and transfer to a bowl.
- Add egg, flour, salt, and pepper to form a dough.
- Roll dough into ropes, cut into bite-sized pieces, and shape ridges with a fork.
- Cook gnocchi in boiling salted water until they float, then drain.
- In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
- Add heavy cream and simmer gently. Stir in Parmesan until thickened. Season with salt and pepper.
- In another pan, heat olive oil over medium heat, cook onion until translucent.
- Add sausage, breaking into crumbles. Stir in garlic and red pepper flakes, cooking until browned.
- Toss gnocchi with creamy sauce.
- Serve with sausage mixture on top. Garnish with parsley and Parmesan if desired.
Notes
- You can prepare the gnocchi dough in advance and refrigerate it before boiling.
- Adjust the red pepper flakes to control the spice level.
- For a lighter version, substitute half-and-half instead of heavy cream.
- Use gluten-free flour to make the recipe gluten-free.