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- Butternut squash: This is the star of the dish. It gives sweetness and creaminess. - Olive oil: We use this for roasting the squash. It adds flavor and helps it brown. - Ricotta cheese: This soft cheese makes the gnocchi light and fluffy. - Italian sausage: It adds a savory touch. Look for spicy or mild based on your taste. - All-purpose flour: This helps make the dough. It gives the gnocchi structure. - Nutmeg: A pinch of this spice adds warmth and depth to the dish. - Garlic: Fresh garlic gives a lovely aroma and enhances the sausage flavor. - Parmesan cheese: Grated on top, it adds a salty kick and richness. - Fresh sage leaves: These leaves add a fragrant herbal note that pairs well with the sausage. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). Take the butternut squash and peel it if you haven't yet. Cut it into small cubes. Toss these cubes with olive oil, salt, and pepper on a baking sheet. Place the sheet in the oven and roast the squash for about 25 minutes. You want it to be tender and slightly caramelized. Once done, let it cool for a bit. Next, take the cooled butternut squash and mash it until it is smooth. In a large bowl, mix in one cup of ricotta cheese, one egg, and a teaspoon of nutmeg. Stir everything well. Now, gradually add two cups of all-purpose flour. This helps form the dough. It should be soft but not sticky. For easier handling, divide the dough into four portions. On a lightly floured surface, take one portion of dough. Roll it into a long rope, about half an inch thick. Cut this rope into 1-inch pieces to create the gnocchi. If you like, you can use a fork to shape the gnocchi. This adds some texture. Repeat this process for the rest of the dough. Now, bring a large pot of salted water to a boil. Once boiling, drop in the gnocchi in small batches. Cook them until they float to the surface, which should take about 2-3 minutes. Use a slotted spoon to remove the gnocchi and place them on a plate or baking sheet. In a large skillet over medium heat, add the Italian sausage. Cook it until browned, breaking it up with a spoon as it cooks. After about 5 minutes, add two minced garlic cloves and chopped sage. Sauté for an additional two minutes until the mixture is fragrant. Finally, add the cooked gnocchi to the skillet with the sausage. Gently toss everything together. This allows the gnocchi to soak up the delicious flavors. If you want, sprinkle in half of the grated Parmesan cheese and stir to combine. For the best gnocchi, focus on dough consistency. The dough should feel soft but firm. If it's too wet, add more flour, a little at a time. This keeps the gnocchi from being too sticky. To avoid sticky dough, use plenty of flour on your work surface. Dust your hands and the rolling pin too. This simple trick makes shaping the gnocchi much easier. Spices and herbs boost the taste of your gnocchi. Consider adding more nutmeg or some fresh black pepper. A pinch of cayenne can add a little heat, too! For serving, pair your dish with a simple salad or garlic bread. The fresh flavors really complement the savory sausage. Serve your gnocchi in shallow bowls for a lovely look. Drizzle a bit of olive oil on top for shine. Finish with freshly cracked pepper for a pop of flavor. Garnish with extra sage leaves. They add color and a nice aroma. Your dish will look as great as it tastes! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh butternut squash and high-quality Italian sausage. Don’t Overwork the Dough: Mix the gnocchi dough just until it comes together to ensure a light and fluffy texture. Test the Gnocchi: Before cooking all the gnocchi, test a few pieces to ensure they hold their shape and taste great. Perfect the Sauce: Add a splash of pasta cooking water to the sausage mixture to create a silky sauce that clings to the gnocchi. {{image_2}} To make a vegetarian version of butternut squash gnocchi, replace the sausage. Mushrooms or lentils work well. For mushrooms, use a mix of cremini and shiitake. They add a rich flavor. If you choose lentils, cook them until soft. This gives a hearty texture. You can sauté the mushrooms with garlic and sage. This enhances their flavor. For lentils, mix them into the sautéed garlic and sage. Both options make a tasty meal. If you need a gluten-free option, swap the all-purpose flour. Use gluten-free flour blends or almond flour. These work well to form the gnocchi. The texture may be slightly different, but they still taste great. When you make the dough, mix it slowly. This helps you get the right texture. Roll the dough gently to avoid breaking. You can add other seasonal vegetables for extra nutrition. Try spinach, kale, or roasted carrots. Chop them into small pieces, and sauté them with the sausage. This adds color and flavor to your dish. Feel free to get creative! Use whatever vegetables you enjoy. This keeps your meal fresh and exciting. After enjoying your butternut squash gnocchi with sausage, store any leftovers in the fridge. Place them in an airtight container. They will stay fresh for about three days. Make sure to let them cool before sealing. This keeps them from getting soggy. If you want to save uncooked gnocchi for later, freeze them. First, lay them out on a baking sheet in a single layer. This prevents them from sticking together. Freeze for about an hour, then transfer them to a freezer bag. They will keep well for up to three months. Reheating cooked gnocchi is easy. Just add them to a pot of boiling water for two minutes. You can also sauté them in a skillet with a bit of olive oil. This adds flavor and gets them crispy. Yes, you can make gnocchi ahead of time. Prepare the dough and shape it into gnocchi. Then, place them on a baking sheet lined with parchment paper. Make sure they don’t touch each other. Cover the sheet and freeze the gnocchi. Once frozen, transfer them to a bag. You can store them for up to three months. When ready to cook, drop them directly into boiling water without thawing. I recommend using Italian sausage for a great flavor. You can choose sweet or spicy, based on your taste. Sweet sausage adds a nice sweetness to the dish. Spicy sausage gives it a kick. Make sure to remove the casings before cooking. This helps the sausage mix well with the gnocchi. You can use frozen butternut squash. It saves time and is convenient. Frozen squash is already peeled and cut. However, fresh squash has better texture and flavor. If using frozen, thaw and drain excess water before mashing. This helps keep the gnocchi from being too wet. You can tell when the gnocchi is cooked by watching them closely. Once they float to the top of the boiling water, they are done. This usually takes about 2 to 3 minutes. If they sink, they need more time. Remove them carefully with a slotted spoon to avoid breaking. In this article, we explored key ingredients and steps to create delicious butternut squash gnocchi. I shared tips for forming and cooking the gnocchi, along with ideas for serving and variations like vegetarian and gluten-free options. Remember, perfecting this dish takes practice, but it's worth the effort. Enjoy experimenting and making it your own. Homemade gnocchi brings warmth and joy to any meal. Now, it's your turn to get cooking!

Butternut Squash Gnocchi with Sausage

A delicious and comforting dish featuring homemade gnocchi made from roasted butternut squash, paired with savory Italian sausage.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup ricotta cheese
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 large egg
  • 1 teaspoon nutmeg
  • 1 pound Italian sausage, casings removed
  • 2 cloves garlic, minced
  • 1 2 grated Parmesan cheese
  • 1 4 fresh sage leaves, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes, or until tender and slightly caramelized. Let cool slightly.
  • In a large bowl, mash the roasted butternut squash until smooth. Add ricotta cheese, egg, nutmeg, and mix well. Gradually add flour until the dough comes together; it should be soft but not sticky. Divide the dough into four portions for easier handling.
  • On a lightly floured surface, take one portion of the dough and roll it into a long rope about 1/2 inch thick. Cut into 1-inch pieces to form the gnocchi. Optional: use the back of a fork to shape the gnocchi for added texture. Repeat with remaining dough.
  • Bring a large pot of salted water to a boil. Drop in the gnocchi in batches, cooking until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and place on a plate or baking sheet.
  • In a large skillet over medium heat, add the Italian sausage. Cook until browned, breaking it up with a spoon. Add minced garlic and chopped sage, sautéing for an additional 2 minutes until fragrant.
  • Add the cooked gnocchi to the skillet with the sausage. Gently toss to combine, allowing the gnocchi to absorb the flavors. If desired, sprinkle in half of the grated Parmesan cheese and stir.
  • Plate the gnocchi with sausage, top with the remaining Parmesan cheese, and garnish with a few extra sage leaves for color.

Notes

Serve the gnocchi in shallow bowls, drizzling a bit of olive oil on top and finishing with freshly cracked pepper for extra flavor.
Keyword butternut squash, gnocchi, Italian, sausage