Butternut Squash Gnocchi with Sausage: A Delicious Fall Recipe

Butternut Squash Gnocchi with Sausage: Prepare to embark on a culinary adventure that will tantalize your taste buds and warm your soul! Imagine pillowy soft gnocchi, infused with the sweet, nutty flavor of butternut squash, perfectly complemented by savory Italian sausage and a delicate sage-infused brown butter sauce. This isn’t just a meal; it’s an experience.

Gnocchi, those delightful little dumplings, have a rich history rooted in Italian peasant cuisine. Originally made with simple ingredients like potatoes and flour, they were a staple, providing sustenance and comfort. Over time, regional variations emerged, incorporating ingredients like ricotta cheese, spinach, and, of course, our star ingredient: butternut squash. The addition of butternut squash not only adds a vibrant color but also a subtle sweetness that elevates the dish to a whole new level.

What makes Butternut Squash Gnocchi with Sausage so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the squash, the richness of the sausage, and the delicate chewiness of the gnocchi create a symphony in your mouth. Plus, it’s surprisingly easy to make! While homemade gnocchi might seem intimidating, our recipe breaks it down into manageable steps, ensuring a delicious and rewarding experience. Whether you’re looking for a cozy weeknight dinner or an impressive dish to serve at your next gathering, this recipe is guaranteed to be a crowd-pleaser. Get ready to create a little magic in your kitchen!

Ingredients:

• For the Butternut Squash Gnocchi:
• 2 pounds butternut squash, peeled, seeded, and cubed
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• Approximately 2 to 2 1/2 cups all-purpose flour, plus more for dusting
• For the Sausage Sauce:
• 1 pound Italian sausage, casings removed
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Optional Garnishes:
• Grated Parmesan cheese
• Fresh sage leaves
• A drizzle of olive oil

Preparing the Butternut Squash

Okay, let’s get started! First, we need to roast the butternut squash. This is crucial for getting that sweet, concentrated flavor that makes these gnocchi so amazing. Roasting also helps to dry out the squash a bit, which means we’ll need less flour later on. Less flour equals lighter, fluffier gnocchi – and that’s what we’re after!

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Make sure all the pieces are evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
4. Roast for 25-35 minutes, or until the squash is very tender and easily pierced with a fork. You might see some slight browning, which is perfect!
5. Remove the squash from the oven and let it cool slightly.
6. Once the squash is cool enough to handle, transfer it to a food processor or use a potato ricer. Puree until completely smooth. If using a food processor, be careful not to over-process, as this can make the squash watery.
7. Place the pureed squash in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is really important for preventing sticky gnocchi. You’ll be surprised how much water comes out!
8. Measure out 1 1/2 cups of the squeezed butternut squash puree. You might have some leftover, which you can use for soup or another recipe.

Making the Gnocchi Dough

Now for the fun part – making the gnocchi dough! Don’t be intimidated; it’s easier than you think. The key is to work quickly and gently, and to avoid overworking the dough.

1. In a large bowl, combine the 1 1/2 cups of squeezed butternut squash puree, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well until everything is evenly combined.
2. Gradually add the flour, starting with 2 cups. Mix with a fork or your hands until a soft dough forms. The dough will be slightly sticky, but it should hold its shape.
3. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it reaches the right consistency. Remember, you want to use as little flour as possible to keep the gnocchi light.
4. Turn the dough out onto a lightly floured surface. Gently knead the dough for a minute or two, just until it comes together into a smooth ball.
5. Divide the dough into 4 equal portions.
6. Roll each portion into a long rope, about 1/2 inch in diameter.
7. Using a sharp knife or a dough scraper, cut the ropes into 3/4-inch pieces. These are your gnocchi!
8. If you want to give your gnocchi those classic ridges, gently roll each piece over the tines of a fork or a gnocchi board. This helps the sauce cling to the gnocchi. This step is optional, but it does make them look extra fancy!
9. Place the gnocchi on a lightly floured baking sheet to prevent them from sticking together.

Cooking the Gnocchi

Time to cook our little dumplings! This part is super quick, so make sure you have your sauce ready to go.

1. Bring a large pot of salted water to a boil. The water should be generously salted, like pasta water.
2. Gently drop the gnocchi into the boiling water in batches. Don’t overcrowd the pot, or they’ll stick together.
3. The gnocchi are done when they float to the surface, which should only take a minute or two.
4. Use a slotted spoon to remove the gnocchi from the water and transfer them directly to the sauce.

Making the Sausage Sauce

While you’re making the gnocchi, you can also be working on the sausage sauce. This sauce is packed with flavor and complements the sweetness of the butternut squash perfectly.

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for another minute, until fragrant.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
6. Stir in the crushed tomatoes, heavy cream, sage, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.
7. Bring the sauce to a simmer and cook for 15-20 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.

Combining Gnocchi and Sauce

Almost there! This is the final step, where we bring everything together.

1. Add the cooked gnocchi to the sausage sauce and gently toss to coat.
2. Cook for another minute or two, allowing the gnocchi to absorb some of the sauce’s flavor.
3. Serve immediately, garnished with grated Parmesan cheese, fresh sage leaves, and a drizzle of olive oil, if desired.

Tips and Variations

Here are a few extra tips and ideas to make this recipe your own:

• Sweet Potato Gnocchi: You can substitute sweet potato for the butternut squash. The flavor will be slightly different, but still delicious.
• Ricotta Gnocchi: For a lighter, airier gnocchi, try using ricotta cheese instead of butternut squash.
• Brown Butter Sage Sauce: If you’re not a fan of sausage, try a simple brown butter sage sauce. It’s a classic pairing with gnocchi.
• Add Vegetables: Feel free to add other vegetables to the sauce, such as spinach, kale, or mushrooms.
• Make it Ahead: You can make the gnocchi dough ahead of time and store it in the refrigerator for up to 24 hours. You can also freeze the cooked gnocchi for later use. Just spread them out on a baking sheet and freeze until solid, then transfer them to a freezer bag.

Enjoy!

I hope you enjoy making and eating these delicious butternut squash gnocchi with sausage! They’re a labor of love, but totally worth it. Let me know in the comments if you try the recipe and how it turns out!

Conclusion:

This Butternut Squash Gnocchi with Sausage isn’t just another weeknight dinner; it’s a warm hug on a plate, a celebration of fall flavors, and a surprisingly simple way to impress your family and friends. I truly believe this recipe is a must-try because it transforms humble ingredients into something truly special. The sweetness of the butternut squash perfectly complements the savory sausage, and the pillowy gnocchi tie it all together in a symphony of textures and tastes. It’s the kind of dish that makes you want to curl up on the couch with a glass of wine and savor every single bite.

But the best part? It’s incredibly versatile! Feel free to experiment with different types of sausage. Sweet Italian sausage adds a touch of sweetness, while spicy Italian sausage brings the heat. For a vegetarian option, you can easily substitute the sausage with sautéed mushrooms, spinach, or even roasted chickpeas. A sprinkle of toasted pine nuts or walnuts adds a delightful crunch, and a drizzle of balsamic glaze elevates the presentation and flavor profile.

Serving Suggestions:

* Serve it as a main course with a simple side salad of mixed greens and a light vinaigrette.
* For a more substantial meal, add a crusty loaf of bread for soaking up all that delicious sauce.
* Leftovers (if there are any!) are fantastic for lunch the next day.
* Consider grating some fresh Parmesan cheese over the top just before serving for an extra layer of richness.
* If you’re feeling fancy, you can even plate the gnocchi in individual bowls and garnish with a sprig of fresh rosemary.

Variations to Explore:

* Creamy Butternut Squash Gnocchi: Add a splash of heavy cream or half-and-half to the sauce for a richer, creamier texture.
* Spicy Butternut Squash Gnocchi: Incorporate a pinch of red pepper flakes or a dash of hot sauce for a fiery kick.
* Butternut Squash Gnocchi with Brown Butter Sage Sauce: Skip the sausage altogether and toss the gnocchi in a decadent brown butter sage sauce.
* Butternut Squash Gnocchi Bake: Combine the cooked gnocchi, sausage, and sauce in a baking dish, top with mozzarella cheese, and bake until bubbly and golden brown.

I’m so excited for you to try this recipe and experience the magic of homemade Butternut Squash Gnocchi with Sausage for yourself. It’s a dish that’s sure to become a family favorite, and I can’t wait to hear what you think.

So, grab your ingredients, put on your apron, and get ready to create something delicious! Don’t be afraid to get creative and put your own spin on it. Cooking should be fun and enjoyable, so relax, experiment, and most importantly, have a good time.

Once you’ve made this recipe, I would absolutely love to hear about your experience! Did you make any modifications? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking! I hope you enjoy this recipe as much as I do!

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