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Warming Butternut Squash Gnocchi with Sausage
I whipped this up during a cold fall night when I wanted something hearty and soothing. There's something magical about how the velvety butternut sauce hugs the soft gnocchi and flavorful sausage. It's now become our go-to autumn meal, bringing coziness to our table whenever we cook it.
An Irresistible Autumn Comfort Dish
What's great is how everything cooks in a single pan, making dishes super quick. The deep fall flavors from butternut squash, garden herbs and Italian sausage work together amazingly well. It's just what you're looking for when the weather turns cool and you need something that feels like a warm blanket in food form.
Ingredients List
- Potato Gnocchi: Go for the potato-packed ones, they're much softer.
- Italian Sausage: Peel off those casings for a nicer consistency.
- Butternut Squash Puree: Home-roasted makes such a difference.
- Heavy Cream: This gives everything that dreamy smoothness.
- Chicken Stock: Brings nice richness to our sauce base.
- Fresh Sage: Even a couple leaves pack tons of flavor.
- Fresh Thyme: For that ideal herby element.
- Garlic: Freshly chopped works best for flavor.
- Salt & Black Pepper: Add as much as you like.
Cooking Method
- Brown the Sausage
- Get your sausage golden and crispy in your largest pan.
- Toss in Gnocchi
- Add gnocchi straight in with cream and stock mixture.
- Bubble the Sauce
- Let everything cook slowly until those gnocchi turn soft.
- Mix in Butternut Squash
- Fold in that gorgeous orange puree and watch it transform.
- Add Flavor and Finish
- Sprinkle in herbs and spices until it hits the right taste notes.
Storage Tips
You can keep this in your fridge for roughly 5 days or stash it in your freezer for around 3 months. When you want to eat it again, just heat it up slowly with a little extra cream to bring the sauce back to life.
Great Side Dishes
We can't get enough of this with toasty garlic bread to mop up all that sauce. Adding a light green salad brings nice freshness, especially one with spicy arugula or chunks of sweet apple. Grab a glass of chilled white wine and you've got yourself a fantastic fall dinner.
Customization Options
I sometimes use turkey for something lighter or skip meat completely and throw in some mushrooms. Almond milk works pretty well if you don't want it too heavy. Trying sweet potato gnocchi makes a tasty alternative that's equally yummy.
FAQ
You don't need to cook the gnocchi first, they'll soften perfectly in the sauce. While canned squash puree is fine, roasting your own tastes way better. Any type of Italian sausage works great, just take off the casings. For my veggie friends, mushrooms and kale work wonderfully instead. You can definitely make the sauce ahead, just keep it apart until you're ready to cook everything.
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Frequently Asked Questions
- → Should I make my squash puree from scratch?
It's best to roast and puree the squash ahead of time. Extra puree can be stashed in the fridge or freezer for later.
- → Is store-bought squash puree okay?
Canned or frozen puree works fine! It’s a great shortcut if you're short on time.
- → What if I don’t have fresh herbs?
Dried thyme (1/2 teaspoon) or powdered thyme (1/4 teaspoon) will do the trick. Dried sage also works, but fresh herbs taste better.
- → How do I get the sauce thicker?
Let it simmer on low heat a bit longer. The cream and puree will naturally thicken as they cook down.
- → Can I make this meat-free?
For a vegetarian option, swap the sausage for mushrooms or veggie-based sausage. Switch chicken broth to veggie broth.