Ingredients
Scale
- 1 large butternut squash, roasted
- 2 cups all-purpose flour
- 1 egg, beaten
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 sausages, sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- Fresh sage or parsley for garnish
Instructions
- Roast the butternut squash until soft, then mash and let cool.
- In a large bowl, combine mashed squash, flour, beaten egg, salt, and pepper to form a dough.
- Divide the dough into portions and roll into long ropes, then cut into bite-sized pieces to form gnocchi.
- Cook gnocchi in boiling salted water until they float, then drain.
- In a skillet, heat olive oil over medium heat and cook sausage slices until browned.
- Add minced garlic and cook for another minute.
- Pour in heavy cream, bring to a simmer, then add cooked gnocchi to coat with sauce.
- Garnish with fresh herbs before serving.
Notes
- Use freshly roasted butternut squash for best flavor.
- Ensure gnocchi are cooked just until they float for perfect texture.
- Adjust cream and sausage quantity based on serving size.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Boiling, sautéing
- Cuisine: American
- Diet: comfort-food
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 95mg