Ingredients
Scale
- 1 lb butternut squash, peeled and cubed
- 1 lb potato gnocchi
- 1 lb sausage links, sliced
- 2 tbsp olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh sage or parsley for garnish
Instructions
- Roast butternut squash at 400°F (200°C) for 25 minutes until tender.
- Cook potato gnocchi according to package instructions; drain and set aside.
- In a skillet, cook sausage slices until crispy; remove and set aside.
- In the same skillet, sauté garlic in olive oil until fragrant.
- Add roasted squash and heavy cream; simmer until sauce thickens.
- Mix in cooked gnocchi and sausage; season with salt and pepper.
- Garnish with fresh herbs and serve hot.
Notes
- Use fresh sage for enhanced flavor.
- Adjust cream for a thinner or thicker sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, sautéing, simmering
- Cuisine: American-Italian
- Diet: Gluten-Free, Vegetarian option with sausage substitution
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 70mg