Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage Recipe
Autumn flavors come together in a delightful, creamy, and comforting dish with this recipe for Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage. This dish is perfect for a cozy dinner, combining the sweetness of butternut squash, the savory depth of sausage, and the aromatic notes of thyme and sage. Let’s dive into how to make this delicious meal.
What is Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage?
This dish features soft, pillowy gnocchi coated in a rich, creamy butternut squash sauce, complemented by the savory flavors of sausage and the aromatic herbs thyme and sage. It’s a perfect blend of textures and flavors, ideal for a satisfying meal on a chilly evening.
Key Ingredients
Gnocchi
- Potato Gnocchi: Store-bought or homemade, providing a soft and chewy texture.
Butternut Squash
- Butternut Squash: Peeled, cubed, and roasted to bring out its natural sweetness.
Sausage
- Italian Sausage: Mild or spicy, depending on your preference. Adds a savory, meaty component.
Aromatics
- Thyme: Fresh thyme leaves for a subtle earthiness.
- Sage: Fresh sage leaves, finely chopped, for a fragrant touch.
Cream Sauce
- Heavy Cream: Creates a rich, velvety sauce.
- Parmesan Cheese: Freshly grated, adds depth and umami.
- Garlic: Minced, for a flavorful base.
- Onion: Finely chopped, adds sweetness and depth.
Essential Kitchen Tools
- Large Pot: For boiling gnocchi.
- Skillet: For cooking sausage and sauce.
- Baking Sheet: For roasting butternut squash.
- Blender or Food Processor: For making butternut squash puree.
- Knife and Cutting Board: For chopping vegetables and herbs.
- Measuring Cups and Spoons: For accuracy.
- Wooden Spoon: For stirring.
Step-by-Step Preparation
Preparing the Ingredients
- Peel and Cube Butternut Squash: Peel a medium butternut squash, remove seeds, and cut into 1-inch cubes.
- Chop Aromatics: Finely chop 1 onion, mince 2 garlic cloves, and chop fresh thyme and sage.
Cooking the Sausage
- Cook the Sausage: In a large skillet over medium heat, cook 1 pound of Italian sausage until browned and cooked through, about 8-10 minutes. Remove sausage from the skillet and set aside, leaving the drippings in the skillet.
Making the Butternut Squash Puree
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender and caramelized.
- Puree the Squash: Once roasted, transfer butternut squash to a blender or food processor. Add 1/2 cup of chicken broth and blend until smooth. Set aside.
Creating the Cream Sauce
- Sauté Aromatics: In the same skillet used for the sausage, add chopped onion and garlic. Sauté over medium heat until translucent and fragrant, about 5 minutes.
- Make the Sauce: Add the butternut squash puree to the skillet with onions and garlic. Stir in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and fresh thyme and sage. Simmer on low heat for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Combining Ingredients
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook 1 pound of gnocchi according to package instructions. Drain and set aside.
- Combine Everything: Add the cooked sausage and gnocchi to the skillet with the butternut squash sauce. Gently toss to coat the gnocchi and sausage with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve: Transfer to a serving dish and garnish with additional Parmesan cheese and fresh herbs if desired.
Tips for Perfect Creamy Butternut Squash Gnocchi
- Roast the Squash: Roasting enhances the natural sweetness and adds depth to the flavor.
- Don’t Overcook the Gnocchi: Gnocchi cooks quickly; overcooked gnocchi can become mushy.
- Fresh Herbs: Use fresh thyme and sage for the best flavor.
Serving Suggestions
Serve this Creamy Butternut Squash Gnocchi with a simple green salad and crusty bread for a complete meal. A glass of white wine, such as Chardonnay or Sauvignon Blanc, pairs beautifully with this dish.
Variations and Substitutions
- Vegetarian: Omit the sausage and add more vegetables like mushrooms or spinach.
- Dairy-Free: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
- Gluten-Free: Use gluten-free gnocchi available in most supermarkets.
Storing and Reheating Leftovers
- Storage: Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of cream or broth if needed to loosen the sauce.
Nutritional Information
Each serving (based on 4 servings) of Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage has approximately:
- Calories: 550
- Protein: 20g
- Fat: 35g
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 4g
Conclusion
Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is a delightful dish that combines the comforting flavors of fall in a creamy, savory meal. It’s easy to make, full of flavor, and perfect for a cozy night in. Try this recipe for a satisfying and impressive dinner that your family and friends will love.
FAQs
1. Can I use store-bought gnocchi for this recipe? Yes, store-bought gnocchi works perfectly for this recipe. Just cook according to package instructions.
2. Can I make this dish vegetarian? Absolutely. Simply omit the sausage and add extra vegetables like mushrooms or spinach.
3. How do I make this dish dairy-free? Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese.
4. Can I freeze leftovers? This dish is best enjoyed fresh, but you can freeze leftovers. Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
5. What can I serve with this dish? Serve with a simple green salad and crusty bread. A glass of white wine, such as Chardonnay or Sauvignon Blanc, pairs beautifully with this dish.
Source: juliasalbum.com
Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage Recipe
Autumn flavors come together in a delightful, creamy, and comforting dish with this recipe for Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage. This dish is perfect for a cozy dinner, combining the sweetness of butternut squash, the savory depth of sausage, and the aromatic notes of thyme and sage. Let’s dive into how to make this delicious meal.
- 12 oz Italian sausage casings removed (I used 3 sausage 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
- Remove sausage from casings and slice it.
- Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
- Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
- To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
- To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
- Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.
- Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
- When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.