Description
A cozy, weeknight-friendly dish that balances sweet roasted squash, savory sausage, and pillowy gnocchi in a simple pan sauce.
Ingredients
Scale
- 1–1.5 pounds butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 12–14 ounces Italian sausage, casings removed
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/3–1/2 cup dry white wine or chicken broth
- 16 ounces potato gnocchi
- 1/2 cup reserved pasta water
- 2–3 tablespoons butter or olive oil
- Sage or thyme, torn or chopped
- 1/4–1/2 cup grated Parmesan (optional)
Instructions
- Preheat the oven to 400°F.
- Toss the butternut squash with olive oil, salt, and pepper, and roast on a rimmed baking sheet for 25–30 minutes until caramelized.
- In a large skillet, brown the Italian sausage over medium-high heat until fully cooked (internal temp 165°F).
- Add minced shallot and garlic to the skillet and sweat for 1–2 minutes.
- Deglaze the skillet with wine or broth, adding the roasted squash and mashing a portion to create a chunky sauce.
- Cook gnocchi according to package instructions, then drain and add to the skillet with reserved pasta water and butter or olive oil.
- Stir in herbs and season to taste; finish with Parmesan if desired.
Notes
For added brightness, finish with a squeeze of lemon and fresh sage leaves before serving. Use sautéed garlic spinach or an arugula salad as a side to cut the richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg