Ingredients
12 oz Italian sausage, casings removed
1 tbsp olive oil
10 oz potato gnocchi
1 cup heavy cream
½ cup chicken broth
1 cup butternut squash puree
3 cloves garlic, minced
2 tbsp fresh sage, chopped
2 tbsp fresh thyme
Salt and coarsely ground black pepper to taste
Instructions
1. Remove sausage from casings and slice it.
2. Heat olive oil in a large skillet over medium heat.
3. Add sausage slices and cook 4 minutes without turning. Flip and cook 2 more minutes.
4. Add uncooked gnocchi, heavy cream, and broth. Bring to a boil, stir, and cover. Cook for 5 minutes.
5. Add squash puree and garlic. Boil, then reduce heat and cook for 3+ minutes until sauce thickens.
6. Stir in half the sage and thyme. Season with salt and pepper.
7. Top with remaining herbs when serving.
Notes
Roast squash in advance to save time.
Leftover squash puree can be stored in fridge or frozen.
Use dried herbs if fresh is unavailable—reduce the amount accordingly.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 4g
- Sodium: 890mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg