Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 1 package (16 oz) potato gnocchi
- 1 pound sausage links, sliced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh sage or parsley for garnish
Instructions
- Roast the butternut squash at 400°F (200°C) until tender, about 20-25 minutes. Mash or puree until smooth.
- Cook the gnocchi in boiling salted water until they float, then drain.
- In a skillet, heat olive oil over medium heat. Add sausage slices and cook until browned and crispy, remove and set aside.
- In the same skillet, add garlic and cook until fragrant. Add mashed squash, heavy cream, salt, and pepper. Stir until combined and heated through.
- Add cooked gnocchi and sausage to the sauce, tossing gently to coat. Serve garnished with herbs.
Notes
- For extra flavor, add a pinch of nutmeg or cayenne to the sauce.
- Use fresh herbs for garnishing to enhance aroma and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, boiling, skillet cooking
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg