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Cozy Butternut Squash Gnocchi with Sausage
This recipe came to life one chilly autumn evening when I craved something warm and comforting. The way the creamy butternut squash sauce wraps around pillowy gnocchi and savory sausage creates pure magic in your mouth. Now it's become our favorite fall tradition bringing warmth and comfort to our dinner table every time we make it.
A Perfect Fall Comfort Meal
I love how this dish comes together in just one pan making cleanup so easy. Those rich autumn flavors of butternut squash fresh herbs and Italian sausage blend perfectly creating something truly special. It's exactly what you want on those crisp evenings when you need a big warm hug in a bowl.
What You'll Need
- Potato Gnocchi: Look for those nice potato rich ones they're extra tender.
- Italian Sausage: Remove those casings for better texture.
- Butternut Squash Puree: Fresh roasted makes all the difference.
- Heavy Cream: This makes everything luxuriously smooth.
- Chicken Stock: Adds wonderful depth to our sauce.
- Fresh Sage: Just a few leaves add such lovely flavor.
- Fresh Thyme: For that perfect herbal touch.
- Garlic: Fresh minced gives the best taste.
- Salt & Black Pepper: Season to your heart's content.
Let's Start Cooking
- Cook the Sausage
- Get that sausage nice and brown in your biggest skillet.
- Add Gnocchi
- Pop those gnocchi right in with your cream and stock.
- Simmer the Sauce
- Let everything bubble away gently until those gnocchi get tender.
- Incorporate Butternut Squash
- Stir in that beautiful squash puree and watch the magic happen.
- Season and Garnish
- Add those fresh herbs and seasonings until it tastes just perfect.
Saving Some For Later
This dish keeps beautifully in the fridge for about 5 days or tuck it away in the freezer for up to 3 months. When you're ready to enjoy it again just warm it gently with a splash of cream to bring back that silky sauce.
Perfect Pairings
We love serving this with crusty garlic bread for soaking up every drop of sauce. A simple green salad on the side brings nice balance especially one with peppery arugula or sweet apple slices. Pour a glass of crisp white wine and you've got the perfect autumn dinner.
Making It Your Own
Sometimes I'll swap in turkey for a lighter version or skip the meat altogether and add mushrooms instead. Almond milk works surprisingly well if you want something less rich. Sweet potato gnocchi makes a fun twist that's just as delicious.
Common Questions
Your gnocchi can go right in uncooked they'll cook perfectly in the sauce. While store bought squash puree works I really recommend roasting your own for the best flavor. Any Italian sausage is great just remove those casings first. For my vegetarian friends mushrooms and kale make wonderful substitutes. You can definitely prep that sauce ahead just keep it separate until you're ready to cook.
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Frequently Asked Questions
- → Do I need to make the butternut squash puree fresh?
You should prepare the butternut squash puree in advance. Roast the squash, puree it, and store extra in the fridge or freezer for later use.
- → Can I use store-bought butternut squash puree?
Yes, canned or frozen butternut squash puree works well as a time-saving alternative to homemade.
- → What can I substitute for fresh herbs?
Use 1/2 teaspoon dried thyme or 1/4 teaspoon powdered thyme instead of fresh. Dried sage can also work, but fresh herbs provide better flavor.
- → Why isn't my sauce thickening?
Continue cooking on low-medium heat until desired thickness. The squash puree and cream will naturally thicken as they simmer.
- → Can I make this vegetarian?
Replace the Italian sausage with mushrooms or plant-based sausage, and use vegetable broth instead of chicken broth.