Ingredients
– 12 oz Italian sausage, casings removed (approximately 3 links)
– 1 tablespoon olive oil
– 10 oz potato gnocchi
– 1 cup heavy cream
– ½ cup chicken broth
– 1 cup butternut squash puree
– 3 cloves garlic, minced
– 2 tablespoons fresh sage, chopped
– 2 tablespoons fresh thyme
– Salt and coarsely ground black pepper to taste
Instructions
1-Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat. This creates a solid base for browning the sausage.
2-Add the sliced sausage and cook for about 4 minutes on one side to get a nice brown, then flip and cook for 2 more minutes until fully browned.
3-Stir in the uncooked homemade gnocchi, 1 cup of heavy cream, and ½ cup of chicken broth. Bring to a boil over medium heat, cover, and cook for about 5 minutes so the gnocchi cooks right in the sauce.
4-Mix in 1 cup of butternut squash puree and 3 cloves of minced garlic. Bring the sauce back to a boil, then reduce to low-medium heat and cook for 3 or more minutes until the gnocchi is done and the sauce thickens.
5-Remove from heat and stir in half of the 2 tablespoons fresh sage and 2 tablespoons fresh thyme. Season with salt and black pepper, keeping in mind the sausage adds its own flavor.
6-When serving, garnish with the remaining fresh sage and thyme for a fresh, herbaceous finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍠 Roast and puree butternut squash ahead to save cooking time.
⏲ Cook gnocchi directly in sauce—no need to pre-cook.
🌿 Remove sausage casings for better texture; dried thyme can be used in small amounts as substitute.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 674
- Sugar: 1g
- Sodium: 994mg
- Fat: 53g
- Saturated Fat: 24g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 146mg