Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 egg
- Salt and pepper to taste
- 1 pound sausage links, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- Olive oil
- Fresh sage or parsley for garnish
Instructions
- Roast butternut squash at 400°F (200°C) for 35-40 minutes until soft. Mash and set aside.
- In a mixing bowl, combine roasted squash, flour, egg, salt, and pepper. Knead into a dough.
- Divide dough into portions and roll into logs. Cut into bite-sized pieces to form gnocchi.
- Cook gnocchi in boiling salted water until they float, then drain.
- Meanwhile, heat olive oil in a skillet, cook sausage slices until browned. Add garlic and cook for another minute.
- Pour in heavy cream, simmer until slightly thickened. Add cooked gnocchi to the skillet, toss to coat.
- Serve hot, garnished with fresh herbs.
Notes
- Use fresh sage for an aromatic flavor. You can substitute ground sausage for links.
- Ensure the gnocchi are cooked just until they float to prevent over-softening.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Bake, sauté
- Cuisine: American
- Diet: comfort-food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg