Creamy Butternut Squash Gnocchi with Sausage Dinner Recipe

Introduction

As the seasons change and the weather starts to cool down, our taste buds begin to crave heartier, more comforting dishes. One such dish that perfectly encapsulates the warmth and coziness of the season is the Creamy Butternut Squash Gnocchi with Sausage. This recipe is a masterful blend of flavors and textures, combining the soft, pillowy gnocchi made from butternut squash, the savory taste of sausage, and the rich, creamy sauce that ties everything together. The best part? It’s surprisingly easy to make, requiring minimal effort for a dish that’s sure to impress your family and friends. With everyday ingredients and a bit of creativity, you can bring this Italian-inspired feast to your dinner table, making it an ideal choice for a special occasion or a cozy night in.

Why This Works

• Flavor balance and ingredient accessibility: The combination of butternut squash, sausage, and creamy sauce offers a well-rounded flavor profile that’s both familiar and exciting. Moreover, the ingredients are easily accessible in most supermarkets, making this dish achievable for anyone.
• Ease of preparation: Despite its impressive presentation, this recipe is relatively straightforward. The butternut squash gnocchi can be made ahead of time, and the sausage and sauce come together quickly, making it a manageable dish even for a weeknight dinner.
• Impressive results with minimal effort: The key to this recipe’s success lies in its ability to deliver a restaurant-quality dish with minimal fuss. The butternut squash adds a beautiful pop of color, while the creamy sauce and savory sausage ensure that every bite is satisfying and delicious.

Ingredients

• 1 large butternut squash (about 2 lbs)
• 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, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• Fresh sage leaves, chopped (for garnish)
• Grated Parmesan cheese, for serving

Instructions

1. Step 1: Prepare 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, cut side up, and roast for about 45 minutes, or until the flesh is tender when pierced with a fork. Let it cool, then scoop the flesh into a blender or food processor and puree until smooth.
2. Step 2: Make the Gnocchi – In a large mixing bowl, combine the butternut squash puree, all-purpose flour, semolina flour, Parmesan cheese, salt, pepper, and nutmeg. Mix well to combine, then add the egg and 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 into a long rope. Cut into 1-inch pieces to form the gnocchi.
3. Step 3: Cook the Sausage and Onion – In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sausage and cook, 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. In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
4. Step 4: Combine and Serve – Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, about 3-5 minutes. Reserve 1 cup of pasta water before draining the gnocchi. In the skillet with the onion and garlic, add the chicken broth and heavy cream. Bring the mixture to a simmer and let cook until slightly reduced, about 2-3 minutes. Add the cooked sausage back into the skillet and stir to combine. Add the cooked gnocchi to the skillet, tossing to coat with the sauce. If the sauce seems too thick, add a bit of the reserved pasta water. Season with salt and pepper to taste. Serve hot, garnished with chopped sage and grated Parmesan cheese.

Handy Tips

• For a lighter sauce, you can reduce the amount of heavy cream or substitute it with half-and-half or whole milk.
• To add some crunch, consider topping the dish with toasted breadcrumbs or chopped nuts before serving.
• Butternut squash gnocchi can be made ahead of time and frozen for up to 2 months. Simply thaw and cook as instructed.

Heat Control

When cooking the sausage, it’s essential to maintain a medium heat to prevent burning. The ideal internal temperature for cooked sausage is 160°F (71°C). For the sauce, a simmer is key to reducing the liquid and achieving the right consistency without burning the bottom.

Crunch Factor

The crunch factor in this dish can be achieved by adding toasted elements on top, such as breadcrumbs or chopped nuts, before serving. This adds a satisfying texture contrast to the soft gnocchi and creamy sauce.

Pro Kitchen Tricks

• Use a potato ricer to puree the cooked butternut squash for a smoother gnocchi dough.
• Don’t overwork the gnocchi dough, as this can make the gnocchi dense and heavy.
• For an extra creamy sauce, add a tablespoon of unsalted butter to the sauce and whisk until fully incorporated before serving.

Storage Tips

• Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a bit of sauce or broth to prevent drying out.
• Raw gnocchi dough can be wrapped tightly in plastic wrap and refrigerated for up to a day or frozen for up to 2 months.
• The cooked sausage and sauce can be refrigerated for up to 2 days or frozen for up to a month. Reheat gently over low heat, whisking occasionally.

Gift Packaging Ideas

If you’re considering gifting this dish, perhaps for a holiday or housewarming, consider packaging the components separately. The gnocchi can be placed in a decorative jar or container, the sauce in a glass bottle, and the cooked sausage in a tin or aluminum container. Add some fresh sage and Parmesan cheese on the side, along with reheating instructions, for a thoughtful and unique gift.

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, crispy prosciutto, or a dollop of sour cream for added texture and flavor.
• Ingredient swaps: Substitute the sausage with bacon or pancetta for a smokier flavor, or use different types of cheese for varying flavor profiles.

Troubleshooting

• Texture problems: If the gnocchi are too dense, it may be due to overworking the dough. Try adding a bit more flour or egg to adjust the consistency.
• Ingredient replacements: If butternut squash is not available, you can substitute it with cooked and pureed pumpkin or sweet potatoes.
• Over/undercooking signs: Gnocchi are done when they float to the surface. If they’re undercooked, they’ll be dense and hard; if overcooked, they’ll be mushy and fall apart.

FAQs

• Can I freeze it? Yes, the gnocchi can be frozen for up to 2 months, and the cooked sausage and sauce can be frozen for up to a month.
• Is it gluten-free? The gnocchi contain gluten due to the all-purpose and semolina flour. However, you can experiment with gluten-free flours to make a gluten-free version.
• 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 accordingly for the gnocchi and sauce.

Conclusion

Creamy Butternut Squash Gnocchi with Sausage is a dish that embodies the spirit of comfort food while offering a unique twist on traditional gnocchi. With its accessible ingredients, straightforward preparation, and impressive presentation, it’s an ideal choice for both special occasions and cozy nights in. Don’t be afrai! to experiment with the recipe, adjusting flavors and ingredients to your liking, and don’t hesitate to share your creations with friends and family. The joy of cooking lies not just in the eating, but in the sharing and the love that goes into every dish. So go ahead, get creative, and buon appetito!