Description
Creamy Butternut Squash Gnocchi with Sausage
Enjoy a heartwarming dish that combines the earthy sweetness of butternut squash with the savory delight of Italian sausage. Perfect for cozy dinners, this homemade gnocchi brings comfort and rich flavors to your table. Imagine soft pillows of gnocchi coated in a creamy sauce, topped with flavorful sausage—it’s a dish that will make any dinner special.
1 lb butternut squash, peeled & cubed
2 cups flour
1 egg
1 cup heavy cream
½ cup Parmesan
1 lb Italian sausage
2 cloves garlic (plus other ingredients)
Directions:
1. Boil & mash squash. Mix with egg & flour.
2. Shape gnocchi, cook until floating.
3. Prepare creamy sauce with butter, cream, & Parmesan.
4. Cook sausage with onions & garlic.
5. Mix gnocchi with sauce, top with sausage. Enjoy!
Prep Time: 30 min
Kcal: 600
Step-by-Step Guide
1. Prepare the Squash: Boil the cubed butternut squash until fork-tender, about 15 minutes. Drain thoroughly and mash into a smooth puree. Let it cool slightly.
2. Make the Dough: In a large bowl, combine the cooled squash puree, 1 beaten egg, and a pinch of salt. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Avoid overworking it.
3. Shape the Gnocchi: On a floured surface, divide the dough into 4 parts. Roll each into a long rope, about 3/4-inch thick. Cut into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.
4. Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
5. Cook the Sausage: While water boils, remove sausage from casings. In a large skillet, brown the sausage over medium heat, breaking it into chunks. Add diced onion and minced garlic, cooking until softened.
6. Make the Sauce: In a separate saucepan, melt butter over medium heat. Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan until melted and the sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg.
7. Combine: Gently toss the cooked gnocchi in the creamy sauce. Serve in bowls topped with the sausage and onion mixture.
Serving Suggestions
Serve this rich dish immediately while hot. Garnish with extra grated Parmesan, fresh chopped parsley, and a crack of black pepper. A simple side of garlic sautéed spinach or a crisp arugula salad with lemon vinaigrette perfectly balances the creamy richness. For wine, a medium-bodied Chardonnay or a light Pinot Noir pairs beautifully.
How-to Summary
Create a smooth squash puree and mix with egg and flour to form a dough. Shape into small dumplings and boil until they float. Separately, brown Italian sausage with onions and garlic, and prepare a simple Parmesan cream sauce. Combine cooked gnocchi with the sauce and top with the savory sausage mixture.
Frequently Asked Questions
Can I make the gnocchi ahead of time? Yes. After shaping, place gnocchi on a floured baking sheet and freeze solid. Once frozen, transfer to a bag. Boil from frozen, adding 1-2 minutes to the cook time.
How can I make this dish lighter? Substitute half-and-half for heavy cream and use turkey sausage. You can also bake the squash instead of boiling to concentrate flavor without extra water.
My dough is too sticky. What should I do? Gradually add more flour, one tablespoon at a time, until the dough is workable but still soft. Squash moisture varies, so flour needs can too.
Can I use pre-made gnocchi? Absolutely. For a shortcut, use 1 lb of store-bought potato or shelf-stable gnocchi. Follow package cooking instructions before adding to the sauce.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to revive the sauce, avoiding a microwave which can make gnocchi gummy.
Common Mistakes to Avoid
- Overworking the Dough: This develops gluten, leading to tough, chewy gnocchi. Mix just until combined.
- Using Watery Squash Puree: Ensure the boiled squash is drained well and cooled. Excess moisture requires more flour, making gnocchi dense.
- Overcrowding the Pot: Cook gnocchi in batches to prevent them from sticking together and to ensure even cooking.
- Boiling the Sauce: After adding cream, keep the sauce at a gentle simmer. A rolling boil can cause it to separate or become greasy.
Conclusion
This Creamy Butternut Squash Gnocchi with Sausage is the epitome of a satisfying, homemade meal. The process of making fresh gnocchi is rewarding, yielding tender dumplings that perfectly soak up the rich, savory sauce. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that impresses with its depth of flavor and comforting texture. It’s a versatile recipe that welcomes personal touches, making it a perfect centerpiece for any cozy dinner gathering.