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Creamy Butternut Squash Gnocchi

Creamy Butternut Squash Gnocchi: Comfort in Just 40 Minutes

Creamy Butternut Squash Gnocchi is a warm and flavorful dish, perfect for chilly evenings and quick weeknight meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 pound Potato Gnocchi Soft and pillowy, perfect base for the creamy sauce.
For the Sauce
  • 1 pound Italian Sausage Add hearty flavor; substitute with sweet Italian sausage for less heat.
  • 2 tablespoons Olive Oil Ideal for sautéing.
  • 1 cup Heavy Cream Creates a rich, creamy sauce; coconut cream is a great dairy-free alternative.
  • 1 cup Chicken Broth Balances the creaminess of the sauce; use vegetable broth for a vegetarian option.
  • 1 cup Butternut Squash Puree Adds natural sweetness and depth; frozen puree works in a pinch.
  • 3 cloves Garlic (minced) Infuses the dish with fragrant, savory notes.
  • 1 tablespoon Fresh Sage (chopped) Might substitute with dried herbs if you're in a hurry.
  • 1 tablespoon Fresh Thyme (chopped) Might substitute with dried herbs if you're in a hurry.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Optional Garnishes
  • to taste Parmesan Cheese A sprinkle on top boosts flavor; use nutritional yeast for a vegan twist.
  • to taste Fresh Herbs Chopped parsley or more sage can add freshness.

Equipment

  • large skillet
  • Pot
  • spatula

Method
 

Cooking Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering. Add 1 pound of Italian sausage and cook, breaking it apart with a spatula, for 5-7 minutes until browned.
  2. Once the sausage is browned, stir in 3 cloves of minced garlic and 1 tablespoon each of chopped fresh sage and thyme. Cook for an additional minute until fragrant.
  3. Pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring to combine. Then, add 1 cup of butternut squash puree. Let this simmer on low heat for 3-5 minutes.
  4. Meanwhile, bring a pot of salted water to a rolling boil. Add 1 pound of potato gnocchi and cook according to the package directions, about 2-3 minutes or until they float.
  5. Once cooked and drained, gently fold the gnocchi into the creamy sauce in the skillet, stirring thoroughly for about 2 minutes.
  6. Taste and season with salt and pepper. Serve immediately, garnishing with chopped herbs or grated Parmesan if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

This Creamy Butternut Squash Gnocchi is perfect for chilly evenings and can be adapted for vegetarians.

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