Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 pound sausage links, sliced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Fresh sage or basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash on a baking sheet until tender, about 25 minutes. Mash and set aside.
- In a large bowl, combine mashed squash, egg, salt, pepper, and flour. Mix until a soft dough forms.
- Divide dough into portions and roll into long ropes. Cut into bite-sized pieces to form gnocchi.
- Bring a large pot of salted water to a boil. Cook gnocchi until they float, about 2-3 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Cook sausage slices until browned and cooked through. Remove and keep warm.
- In the same skillet, add cooked gnocchi to the sausage drippings, stir gently, and cook for 2 minutes.
- Add Parmesan, herbs, and adjust seasoning. Serve hot topped with sausage slices and fresh herbs.
Notes
- Ensure the butternut squash is fully cooked and mashed smoothly for tender gnocchi.
- You can substitute Italian sausage with chicken sausage for a lighter version.
- Gnocchi can be prepared ahead and stored in the refrigerator for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Bake, boil, sauté
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 70 mg