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Creamy Butternut Squash Gnocchi with Sausage Delight

Creamy Butternut Squash Gnocchi with Sausage made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound butternut squash peeled and cubed
  • 1 pound gnocchi
  • 1 tablespoon olive oil
  • 1 pound Italian sausage casings removed
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Parmesan cheese freshly grated, for serving

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
  3. While the squash roasts, cook the gnocchi according to package instructions. Drain and set aside.
  4. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.
  5. Add the sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 8-10 minutes.
  6. Once the sausage is browned, add the roasted butternut squash to the skillet. Stir to combine and let it cook for 2-3 minutes.
  7. Pour in the heavy cream and stir until combined. Bring to a gentle simmer, then reduce heat and let it cook for another 5 minutes, allowing the sauce to thicken.
  8. Add the cooked gnocchi to the skillet, tossing gently to coat them in the sauce. If the sauce is too thick, add a splash of reserved pasta water to thin it out.
  9. Season with salt and pepper to taste. Serve immediately, garnished with freshly grated Parmesan cheese.