Creamy Butternut Squash Gnocchi with Sausage and Thyme
Creamy Butternut Squash Gnocchi with Sausage, Thyme, and made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 pound butternut squash
- 2 cups gnocchi
- 1/2 pound sweet Italian sausage
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and remove the seeds.
- Drizzle with olive oil, salt, and pepper, then place cut-side down on a baking sheet.
- Roast the squash for about 30-40 minutes or until fork-tender.
- While the squash is roasting, cook the sausage in a large skillet over medium heat, breaking it into small pieces.
- Add the diced onion and minced garlic to the skillet with the sausage and sauté until translucent.
- Once the squash is ready, scoop the flesh into a blender or food processor and blend until smooth.
- Add the heavy cream and thyme to the blended squash, blending again until well combined.
- Bring the sautéed sausage mixture back to the skillet, then pour in the creamy butternut squash sauce.
- Cook on low heat for a few minutes, allowing everything to heat through and combine.
- Meanwhile, cook the gnocchi according to package instructions in salted boiling water.
- Once the gnocchi is cooked, drain it and add it directly to the skillet with the sauce.
- Season with salt and pepper to taste, then serve hot topped with Parmesan cheese.