Cozy Butternut Sausage Gnocchi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces of Italian sausage (roughly 3 links, casing taken off)
02 -
10 ounces of potato gnocchi
03 -
1 cup of butternut squash purée
→ Sauce & Aromatics
04 -
1 cup of heavy cream
05 -
1/2 cup chicken broth
06 -
3 minced garlic cloves
07 -
2 tablespoons chopped fresh sage
08 -
2 tablespoons fresh thyme
→ Basics
09 -
1 tablespoon olive oil
10 -
Salt and black pepper (use as much or little as you'd like)
# Instructions:
01 -
Take the sausages out of their casings, then slice them up. Heat some olive oil in a deep skillet over medium heat. Toss the sausage slices in and cook them for around 4 minutes on one side to get them golden, then flip and brown for another 2 minutes.
02 -
To the skillet with the sausage, add the gnocchi, chicken broth, and heavy cream (they'll cook together). Turn the heat to medium and get it to a boil while stirring. Cover the pan and let it simmer for around 5 minutes.
03 -
Mix the butternut squash purée and minced garlic into the pan. Bring everything to a bubbly boil, then turn the heat low. Stir for another 3 minutes, enough time for the gnocchi to soften up, the garlic to smell delicious, and the sauce to thicken.
04 -
Take the pan off the heat. Stir in half of the thyme and sage. Sprinkle salt and pepper until the flavor’s just right. Dish it up and top with the rest of the herbs before diving in.
# Notes:
01 -
Make your squash purée ahead of time. You can store the leftovers in the fridge or freezer to use next time.
02 -
Got dried thyme? Use 1/2 teaspoon of the leaves or 1/4 teaspoon of the powder instead of fresh.
03 -
Taste before adding extra salt—the sausage might make the dish salty enough.