Creamy Butternut Squash Gnocchi with Sausage Dinner Recipe

Introduction

This Creamy Butternut Squash Gnocchi with Sausage dinner recipe is a perfect blend of flavors, textures, and creativity, all achievable with everyday ingredients. The combination of butternut squash gnocchi, savory sausage, and a rich, creamy sauce creates a dish that’s both comforting and impressive. What’s more, it’s surprisingly easy to make, requiring minimal effort for a culinary masterpiece that’s sure to delight both family and friends.

Why This Works

• Flavor balance and ingredient accessibility: The recipe strikes a perfect balance between the sweetness of butternut squash, the savory flavor of sausage, and the richness of the cream sauce, all using ingredients that are easily found in most supermarkets.
• Ease of preparation: Despite its impressive presentation, this dish is relatively simple to prepare. The use of pre-made gnocchi (or a simple homemade version) and a straightforward sauce recipe makes it accessible to cooks of all skill levels.
• Impressive results with minimal effort: The combination of vibrant colors from the butternut squash and the appealing texture of gnocchi and sausage, all enveloped in a creamy sauce, makes for a dish that looks and tastes like it was prepared in a professional kitchen, but with surprisingly little fuss.

Ingredients

• 1 large butternut squash (about 2 lbs), peeled, seeded, and cooked
• 1 cup all-purpose flour
• 1/4 cup semolina flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 large egg
• 1 pound sweet Italian sausage, casings removed
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• Chopped fresh sage leaves, for garnish
• Salt and pepper, to taste

Instructions

1. Step 1: Begin by making the gnocchi. In a large mixing bowl, combine the cooked butternut squash, all-purpose flour, semolina flour, Parmesan cheese, salt, pepper, and nutmeg. Mix well until a dough forms. Add the egg and mix until the dough is smooth and pliable. Knead the dough for about 5 minutes until it becomes elastic. Divide the dough into 4 equal pieces and roll each into a long rope. Cut into 1-inch pieces to form the gnocchi.
2. Step 2: Cook the gnocchi in a large pot of boiling, salted water until they float to the surface. Remove with a slotted spoon and set aside. In a large skillet, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Remove the cooked sausage from the skillet with a slotted spoon and set aside on a plate. Leave the drippings in the skillet.
3. Step 3: In the same skillet, add the butter, chopped onion, and minced garlic. Cook until the onion is translucent, about 3-4 minutes. Add the heavy cream to the skillet and bring to a simmer. Let cook for 2-3 minutes or until slightly reduced. Stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
4. Step 4: Add the cooked gnocchi and sausage back to the skillet, tossing everything together to combine. Cook for an additional 1-2 minutes to heat through. Serve hot, topped with additional Parmesan cheese and garnished with chopped fresh sage leaves.

Handy Tips

• To ensure the gnocchi are light and fluffy, do not overmix the dough, and make sure to not overcook them in the boiling water.
• For an extra creamy sauce, you can add a tablespoon or two of all-purpose flour to the butter and onion mixture before adding the heavy cream, cooking for 1 minute to create a roux.
• Consider using different types of sausage, like spicy Italian sausage for an added kick, or substituting with vegetables for a vegetarian option.

Heat Control

When cooking the sausage, it’s essential to maintain a medium-high heat to achieve a nice browning. For the sauce, a simmer (medium-low heat) is ideal to reduce the cream slightly and prevent it from boiling over. Always check the gnocchi for doneness by ensuring they float to the surface of the boiling water.

Crunch Factor

This dish achieves a delightful contrast of textures, with the soft gnocchi, the crumbly sausage, and the slight crunch from the onion and sage. To enhance the crunch factor, consider adding some toasted pine nuts or chopped fresh parsley on top of the dish before serving.

Pro Kitchen Tricks

• For easier gnocchi shaping, use a gnocchi board or the back of a fork to create the traditional gnocchi texture.
• To prevent the sauce from becoming too thick, whisk constantly when adding the cream, and adjust the amount of cream to your liking.
• Keep the cooked gnocchi and sausage warm in a low-temperature oven (around 200°F) while finishing the sauce to ensure everything is hot and ready to serve at the same time.

Storage Tips

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

Gift Packaging Ideas

If you’re considering gifting this dish, perhaps for a dinner party invitation or a thoughtful gesture, you could package the uncooked gnocchi in decorative jars or bags, accompanied by a jar of the cream sauce and some grated Parmesan cheese, along with reheating instructions. Add a ribbon and a handwritten note for a personal touch.

Flavor Variations

• Different spices: Add a pinch of nutmeg or cinnamon to the gnocchi dough for an extra depth of flavor.
• Creative toppings: Top the dish with toasted pine nuts, chopped fresh parsley, or shaved truffles for added luxury.
• Ingredient swaps: Substitute the Italian sausage with cooked bacon, ham, or roasted vegetables for a vegetarian option.

Troubleshooting

• Texture problems: If the gnocchi are too dense, it might be due to overmixing the dough. If the sauce is too thick, add a bit more cream.
• Ingredient replacements: If butternut squash is not available, you could use cooked pumpkin or sweet potatoes as a substitute.
• Over/undercooking signs: Gnocchi are done when they float to the surface. Sausage is cooked when it’s no longer pink. The sauce should be simmered until slightly reduced and creamy.

FAQs

• Can I freeze it? Yes, you can freeze the uncooked gnocchi for up to 2 months. Cook frozen gnocchi in boiling water without thawing first.
• Is it gluten-free? The gnocchi contain wheat flour, making them not gluten-free. However, you can experiment with gluten-free flours as a substitute.
• Can I double the recipe? Yes, you can easily double or triple the recipe for a larger crowd. Just be sure to adjust the cooking time of the sausage and the simmering time of the sauce accordingly.

Conclusion

This Creamy Butternut Squash Gnocchi with Sausage dinner recipe is a versatile, flavorful, and surprisingly easy dish to prepare. With its balance of comforting elements and the potential for creative variations, it’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with different ingredients and toppings to make the dish your own, and enjoy the process of creating something truly delicious and satisfying.