Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 1 cup all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound sausage links, sliced
- 1/2 cup grated Parmesan cheese
- Fresh sage or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash on a baking sheet until tender, about 25 minutes. Let cool slightly.
- In a food processor, blend roasted squash until smooth. Transfer to a bowl.
- Add flour, egg, salt, and pepper to the squash; mix until dough forms.
- Divide dough into portions and roll into long ropes. Cut into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat. Cook sausage slices until browned and cooked through.
- Meanwhile, bring a large pot of salted water to a boil. Cook gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
- Toss cooked gnocchi in the skillet with sausage and a bit of cooking juice. Serve with Parmesan and herbs.
Notes
- Roasting the squash enhances flavor; ensure it’s cool before processing.
- Use fresh herbs for garnishing for added aroma and color.
- Can be made vegan by replacing egg with flaxseed meal and using plant-based sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Roasting, boiling, sautéing
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (about 250 g)
- Calories: 410 Kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg