Creamy Butternut Squash Gnocchi with Sausage Dinner Recipe

Introduction

This Creamy Butternut Squash Gnocchi with Sausage dinner recipe is a game-changer for anyone looking to elevate their weeknight meals without sacrificing flavor or ease. By combining the natural sweetness of butternut squash with the savory taste of sausage, all wrapped up in a creamy, comforting sauce, you’ll create a dish that’s both impressive and accessible. The best part? It’s made with everyday ingredients, making it a staple for any home cook looking to mix things up.

Why This Works

• Flavor balance and ingredient accessibility: The sweetness of the butternut squash pairs perfectly with the savory sausage, creating a balanced flavor profile that’s hard to resist. Plus, all the ingredients are easily found in most grocery stores.
• Ease of preparation: Despite its elegant presentation, this dish is surprisingly easy to prepare. With a few simple steps, you can have a restaurant-quality meal on the table in no time.
• Impressive results with minimal effort: The combination of homemade gnocchi, roasted butternut squash, and a rich, creamy sauce makes for a dish that’s sure to impress, whether you’re cooking for one or a crowd.

Ingredients

• 1 large butternut squash (about 2 lbs)
• 1 pound sweet Italian sausage, casings removed
• 2 cups all-purpose flour
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh sage
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley or sage, chopped (for garnish)

Instructions

1. Step 1: Roast the Butternut Squash – Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, drizzle with olive oil, and roast for about 45 minutes, or until the squash is tender when pierced with a fork. Let it cool, then scoop the flesh into a bowl and mash.
2. Step 2: Make the Gnocchi – In a large mixing bowl, combine the mashed butternut squash, flour, eggs, Parmesan cheese, and a pinch of salt and pepper. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and pliable. Divide the dough into 4 pieces and roll each piece into a long rope. Cut the rope into 1-inch pieces to form the gnocchi.
3. Step 3: Cook the Gnocchi and Sausage – Bring a large pot of salted water to a boil and cook the gnocchi for about 3-5 minutes, or until they float to the surface. Meanwhile, cook the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes. Remove the cooked sausage from the skillet with a slotted spoon and set aside.
4. Step 4: Prepare the Creamy Sauce – In the same skillet used for the sausage, add the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute. Then, add the chicken broth and heavy cream. Bring the mixture to a simmer and let cook for about 5 minutes, or until slightly reduced. Stir in the cooked sausage and season with salt, pepper, and chopped sage.
5. Step 5: Combine and Serve – Add the cooked gnocchi to the skillet with the creamy sauce and toss everything together until the gnocchi are well coated. Serve hot, garnished with additional Parmesan cheese and chopped parsley or sage if desired.

Handy Tips

• For an extra creamy sauce, add a tablespoon or two of butter to the skillet when simmering the sauce.
• Consider using different types of sausage, like spicy Italian sausage for an extra kick or chorizo for a smoky flavor.
• To make ahead, cook the gnocchi and sauce separately and then combine just before serving. You can also roast the butternut squash a day in advance.

Heat Control

When cooking the sausage, make sure to break it up into small pieces so it cooks evenly. The ideal internal temperature for cooked sausage is 160°F (71°C). For the gnocchi, they’re done when they float to the surface of the boiling water. Be careful not to overcook them, as they can become mushy.

Crunch Factor

The crunch factor in this dish comes from the toasted sage and the slight crispiness on the cooked sausage. To enhance this, you can quickly pan-fry the cooked gnocchi in a little olive oil until they’re lightly browned on the outside before tossing them in the sauce.

Pro Kitchen Tricks

• Use a potato ricer to mash the cooked butternut squash, as it will help to remove any excess moisture and result in a lighter gnocchi dough.
• Don’t overwork the gnocchi dough, as it can become tough. Stop mixing once the ingredients just come together.
• For a shortcut, use store-bought gnocchi or pre-made butternut squash puree to save time on prep.

Storage Tips

• Leftover gnocchi can be stored in an airtight container in the fridge for up to 3 days. Reheat them by sautéing in a pan with a little olive oil or by adding them to the sauce and simmering until heated through.
• The creamy sauce can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months. Reheat gently over low heat, whisking constantly.
• Consider freezing the uncooked gnocchi on a baking sheet and then transferring them to a freezer-safe bag for up to 3 months. Cook frozen gnocchi directly in boiling water without thawing.

Gift Packaging Ideas

This recipe isn’t typically considered a gift item, but if you’re looking to share some of the components, like the roasted butternut squash or the creamy sauce, consider packaging them in decorative jars or containers. You could also make a gift basket filled with the gnocchi, sauce, and some grated Parmesan cheese, along with a recipe card for the recipient to follow.

Flavor Variations

• Different spices: Add some nutmeg or cinnamon to the gnocchi dough for a warm, autumnal flavor.
• Creative toppings: Top your gnocchi with toasted pine nuts, crispy prosciutto, or a dollop of sour cream for added texture and flavor.
• Ingredient swaps: Use pumpkin or acorn squash instead of butternut squash for a slightly different flavor profile. You could also substitute the sausage with bacon or ham for a smokier taste.

Troubleshooting

• Texture problems: If your gnocchi are too dense, it might be because the dough was overworked. Try adding a little more flour to balance it out. If they’re too soft, they might have been overcooked.
• Ingredient replacements: If you can’t find butternut squash, you can use canned pumpkin as a substitute in a pinch, though the flavor will be slightly different.
• Over/undercooking signs: Gnocchi that are undercooked will be hard in the center, while overcooked gnocchi will be mushy and fall apart. Adjust your cooking time as needed to achieve the perfect doneness.

FAQs

• Can I freeze it? Yes, you can freeze the uncooked gnocchi and the sauce separately for later use.
• Is it gluten-free? The gnocchi contain flour, so this recipe is not gluten-free. However, you could make gluten-free gnocchi using a specialty flour blend.
• Can I double the recipe? Yes, you can easily double or triple this recipe to feed a larger crowd. Just be sure to adjust the cooking time for the gnocchi accordingly.

Conclusion

This Creamy Butternut Squash Gnocchi with Sausage dinner recipe is a true showstopper, perfect for special occasions or just a cozy night in. With its comforting, creamy sauce and soft, pillowy gnocchi, it’s a dish that’s sure to become a favorite. Don’t be afraid to experiment with different flavors and ingredients to make it your own, and enjoy the process of creating something truly delicious from scratch.