Description
A rich, cozy one‑pan dish with potato gnocchi and Italian sausage in a creamy butternut squash sauce, fragrant with sage and thyme.
Ingredients
- 12 oz Italian sausage, casings removed
- 1 tablespoon olive oil
- 10 oz potato gnocchi
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup butternut squash puree
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
- In a large, high‑sided skillet over medium heat, heat the olive oil. Add the sausage (removed from casing) and cook for about 4 minutes on one side to brown, then flip and cook another ~2 minutes. :contentReference[oaicite:0]{index=0}
- Add the uncooked gnocchi, heavy cream, and chicken broth to the skillet. Stir to combine and bring to a gentle boil. Cover and cook on medium heat for ~5 minutes. :contentReference[oaicite:1]{index=1}
- Add the butternut squash puree and minced garlic. Stir well, bring back to a boil over medium heat, then reduce to low‑medium. Cook until the gnocchi are tender and the sauce thickens (about 3 minutes or more as needed). :contentReference[oaicite:2]{index=2}
- Stir in half of the chopped sage and half of the thyme. Season with salt and pepper to taste. Remove from heat. :contentReference[oaicite:3]{index=3}
- Garnish with the remaining sage and thyme. Serve hot. :contentReference[oaicite:4]{index=4}
Notes
- You can roast and puree the butternut squash ahead of time to save prep work. :contentReference[oaicite:5]{index=5}
- If the sauce is too thick, thin with a splash more chicken broth or cream. :contentReference[oaicite:6]{index=6}
- Adjust salt carefully—some sausages are quite salty already. :contentReference[oaicite:7]{index=7}
- Leftovers keep well in the fridge (about 4‑5 days); reheat gently and add a little liquid if sauce has set. :contentReference[oaicite:8]{index=8}
Nutrition
- Serving Size: 1 serving
- Calories: ≈ 674 kcal
- Sugar: ≈ 1 g
- Sodium: ≈ 994 mg
- Fat: ≈ 53 g
- Saturated Fat: ≈ 24 g
- Unsaturated Fat: ≈ 29 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 34 g
- Fiber: ≈ 3 g
- Protein: ≈ 17 g
- Cholesterol: ≈ 146 mg
