Creamy Butternut Squash Gnocchi with Sausage Dinner Recipe

Introduction

This creamy butternut squash gnocchi with sausage dinner recipe is a game-changer for a quick, delicious, and impressive meal. It combines the warmth of butternut squash with the comfort of homemade gnocchi and the savory flavor of sausage, all wrapped in a creamy sauce. The beauty of this recipe lies in its accessibility – using everyday ingredients and requiring minimal effort for a dish that tastes and looks like it came straight from a gourmet kitchen. Whether you’re a beginner in the kitchen or a seasoned chef, this recipe is sure to become a favorite for its ease, flavor, and creativity.

Why This Works

• Flavor balance and ingredient accessibility: The combination of butternut squash, sausage, and herbs provides a deep, satisfying flavor profile that’s hard to resist, and all the ingredients are easily found in most supermarkets.
• Ease of preparation: Despite its gourmet appeal, this dish is surprisingly easy to prepare. The gnocchi can be made ahead of time, and the sauce comes together quickly.
• Impressive results with minimal effort: The presentation of this dish, with its vibrant orange gnocchi and creamy sauce, is sure to impress dinner guests, all without requiring hours of labor in the kitchen.

Ingredients

• 1 large butternut squash (about 2 lbs)
• 1 cup all-purpose flour
• 1/2 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 olive oil
• 1 onion, chopped
• 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: Preheat the oven to 400°F (200°C). Peel, de-seed, and chop the butternut squash into large chunks. Roast in the oven for about 45 minutes, or until the squash 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: 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. Add the egg and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and pliable. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. Step 3: Divide the dough into 4 equal pieces. Roll out each piece into a long rope. Cut the rope into 1-inch pieces to form the gnocchi. Press the tines of a fork into each gnocchi to create texture.
4. Step 4: Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes, or until they float to the surface. Remove the gnocchi with a slotted spoon and set them aside.
5. Step 5: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it’s translucent, about 5 minutes. Add the garlic and cook for another minute. Add the Italian sausage and cook, breaking it up with a spoon, until it’s no longer pink, about 5-7 minutes.
6. Step 6: Add the chicken broth to the skillet and bring to a simmer. Let cook for 2-3 minutes, then stir in the heavy cream. Let the sauce simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
7. Step 7: Add the cooked gnocchi to the skillet with the sauce. Toss the gnocchi in the sauce until they’re well coated. Serve hot, garnished with chopped sage and grated Parmesan cheese.

Handy Tips

• For a lighter sauce, use less heavy cream or substitute with half-and-half or milk.
• Don’t overmix the gnocchi dough, as it can become tough.
• Use high-quality ingredients, like fresh sage and real Parmesan cheese, for the best flavor.

Heat Control

When cooking the sausage, make sure to break it up well with a spoon to ensure 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 texture of this dish should be tender, with the gnocchi retaining a slight firmness in the center. The sauce should be creamy, coating the gnocchi evenly. To achieve the right texture, don’t overcook the gnocchi, and adjust the amount of cream in the sauce to your liking.

Pro Kitchen Tricks

• Make the gnocchi dough ahead of time and let it rest in the refrigerator overnight to develop the flavors and texture.
• Use a potato ricer to puree the cooked butternut squash for a smoother texture.
• Reserve some of the pasta cooking water before draining the gnocchi. This starchy water can be added to the sauce to enhance its creaminess and help it cling to the gnocchi better.

Storage Tips

• The cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by sautéing in a pan with a little oil or butter until warmed through.
• The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months. Reheat it gently over low heat, whisking constantly.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat them in the microwave or on the stovetop until warmed through.

Gift Packaging Ideas

This recipe makes a wonderful gift, especially during the fall and winter seasons. Consider packaging the cooked and cooled gnocchi in a decorative jar or container, along with a packet of dried sage and a block of Parmesan cheese. Include a card with the recipe for the sauce and instructions on how to reheat and serve. You could also gift the components separately, such as a bag of homemade gnocchi and a jar of the sauce, allowing the recipient to assemble the dish at their convenience.

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 gnocchi with toasted pine nuts, crispy bacon, or caramelized onions for added texture and flavor.
• Ingredient swaps: Use different types of winter squash, such as acorn or delicata, for a variation in flavor and texture. You could also substitute the sausage with pancetta or bacon for a smokier flavor.

Troubleshooting

• Texture problems: If the gnocchi are too dense, it may be due to overmixing the dough. Try adding a little more flour or egg to adjust the consistency.
• Ingredient replacements: If you can’t find butternut squash, you can use canned pumpkin puree as a substitute. For the sausage, you can use ground beef or pork as an alternative.
• Over/undercooking signs: Gnocchi that are overcooked will be mushy and fall apart. Undercooked gnocchi will be hard in the center. Adjust the cooking time as needed to achieve the perfect texture.

FAQs

• Can I freeze it? Yes, you can freeze the cooked gnocchi for up to 3 months. It’s best to freeze them on a baking sheet lined with parchment paper, then transfer them to a freezer-safe bag or container once they’re frozen solid.
• Is it gluten-free? The gnocchi contain wheat flour, making them not gluten-free. 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 this recipe to feed a larger crowd. Just be sure to adjust the cooking time for the gnocchi and the sauce accordingly.

Conclusion

This creamy butternut squash gnocchi with sausage dinner recipe is a testament to the magic that happens when simple, high-quality ingredients come together in perfect harmony. It’s a dish that will warm your belly and your heart, perfect for cozy nights in with family or special occasions with friends. Feel free to adapt it to your tastes, experiment with different flavors, and make it your own. Happy cooking, and buon appetito!