Butternut Squash Gnocchi with Sausage

Name: Butternut Squash Gnocchi with Sausage
Cook time: 1 hr 15 minutes
Total time: 1 hr 45 minutes
Yield: 4
Ingredients: 3 medium russet potatoes; 2 egg yolks; ½ cup all-purpose flour (plus extra for dusting); ¼ cup grated Parmesan cheese; 1 small butternut squash, peeled and chopped into 1-inch cubes; 1 medium onion, chopped; 3 cloves garlic, skin on; 3 sprigs fresh thyme; 3 tbsp olive oil; 1 cup heavy cream; 1 lb hot Italian sausage (or sausage of choice); 1 tbsp unsalted butter; 3-4 fresh sage leaves, chopped; salt and pepper to taste

This recipe is a comforting, flavorful dish that combines tender homemade gnocchi with the sweetness of roasted butternut squash and savory sausage. The pillowy potato gnocchi, accented with Parmesan, pairs beautifully with the creamy sauce infused with roasted garlic, thyme, and fresh sage. The hot Italian sausage adds a rich, hearty touch that balances the sweetness of the squash. Perfect for a cozy dinner, this dish brings the warmth of fall to your plate in a satisfying, restaurant-quality meal made right at home.

Ingredients

3 medium russet potatoes
2 egg yolks
½ cup all-purpose flour (plus extra for dusting)
¼ cup grated Parmesan cheese
1 small butternut squash, peeled and chopped into 1-inch cubes
1 medium onion, chopped
3 cloves garlic, skin on
3 sprigs fresh thyme
3 tbsp olive oil
1 cup heavy cream
1 lb hot Italian sausage (or sausage of choice)
1 tbsp unsalted butter
3-4 fresh sage leaves, chopped
salt and pepper to taste

Servings 4

Prep Time 30 minutes

Cook Time 1 hr 15 minutes

Total Time 1 hr 45 minutes

How To Make It

Preheat oven to 400°F (200°C)
Pierce potatoes with a fork and bake directly on the oven rack for 45-60 minutes, until fork-tender. Toss butternut squash, onion, garlic, and thyme with olive oil, salt, and pepper. Roast on a lined baking sheet for 20 minutes, until squash is golden and onions caramelized. Remove garlic skins and thyme sprigs.
Once cool enough to handle, cut the potatoes in half and scoop out the flesh. Rice the potatoes onto a clean surface or into a bowl. Let them cool for 5-10 minutes.
Make a well in the center of the riced potatoes. Add egg yolks, flour, Parmesan, and a pinch of salt. Gently mix by hand until a dough forms. Do not overwork the dough.
Lightly flour the work surface. Divide the dough and roll each section into a ¾ inch-thick rope. Cut into 1-inch pieces and optionally, roll over a fork to create ridges.
Bring a pot of salted water to a boil. Cook gnocchi in batches until they float (2-3 minutes). Remove with a slotted spoon. Optionally, sauté in butter for extra flavor.

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