Description
A cozy, one‑pan dish of potato gnocchi in creamy butternut squash sauce with Italian sausage, sage and thyme.
Ingredients
- 12 oz Italian sausage, casings removed
- 1 tablespoon olive oil
- 10 oz potato gnocchi
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup butternut squash puree
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Remove sausage from casings and slice into pieces.
- Heat olive oil in a large, high‑sided skillet over medium heat. Add sausage and cook about 4 minutes on one side, then flip and cook ~2 more minutes until browned.
- Add uncooked gnocchi, heavy cream, and chicken broth to the skillet. Stir to combine and bring to a boil. Cover and cook for about 5 minutes while sauce simmers and gnocchi softens.
- Stir in butternut squash puree and minced garlic. Bring back to boil, then reduce heat to low‑medium. Continue cooking, stirring, until gnocchi is tender and sauce thickens (about 3+ minutes).
- Remove from heat. Stir in half of the fresh sage and thyme. Season with salt and pepper (keeping in mind the sausage may already be salty).
- When serving, garnish with remaining sage and thyme.
Notes
- The cook time assumes butternut squash puree is prepared in advance (roast and puree separately).
- You’ll likely end up with extra squash puree — refrigerate or freeze leftovers.
- If using dried thyme, use about ½ teaspoon (not powdered) instead of fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 674 kcal
- Sugar: 1 g
- Sodium: 994 mg
- Fat: 53 g
- Saturated Fat: 24 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 146 mg
