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–+ servings
Butternut Squash Gnocchi

Creamy Butternut Squash Gnocchi That's Pure Autumn Bliss

This creamy butternut squash gnocchi is a one-pan meal that perfectly captures autumn flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 package Potato gnocchi Store-bought saves time.
  • 8 ounces Italian sausage Choose mild or spicy.
For the Sauce
  • 1 cup Heavy cream Substitute with half-and-half for a lighter version.
  • 1 cup Butternut squash puree Homemade or store-bought.
  • 1 cup Chicken broth Vegetarian option: use vegetable broth.
  • 2 tablespoons Olive oil For sautéing.
  • 3 cloves Garlic Minced; fresh preferred.
Herbs and Seasoning
  • 2 tablespoons Fresh sage Chopped.
  • 2 tablespoons Fresh thyme Chopped.
  • Salt and coarsely ground black pepper To taste.

Equipment

  • Oven
  • Large skillet
  • blender or food processor
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Slice the butternut squash in half, scoop out the seeds, and roast cut side down for about 30 minutes.
  2. Once cool, scoop the flesh into a blender and blend until smooth to create about 1 cup of puree.
  3. In a large skillet, heat olive oil over medium heat, add sausage, and cook until browned, about 6 minutes.
  4. Add gnocchi, heavy cream, and chicken broth to the skillet. Bring to a gentle boil, then reduce heat, cover, and simmer for about 5 minutes.
  5. Stir in the butternut squash puree and minced garlic. Simmer for another 5-7 minutes until the sauce thickens.
  6. Fold in fresh herbs and season with salt and pepper to taste. Allow to meld for a minute.
  7. Serve hot, garnished with remaining fresh herbs.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

You can prepare butternut squash puree in advance; refrigerate for up to a week or freeze for future use.

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