Creamy butternut squash gnocchi with sausage cooked in a rich, silky fall-inspired sauce.

Scale

1 lb potato gnocchi

8 oz Italian sausage, casings removed

2 tablespoons unsalted butter

2 tablespoons olive oil

1 small yellow onion, chopped

3 cloves garlic, minced

1 1/2 cups mashed or puréed roasted butternut squash

1 cup vegetable broth

1 cup heavy cream

1/2 teaspoon dried sage

1/4 teaspoon ground nutmeg

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup grated Parmesan

1 cup baby spinach (optional)

Red pepper flakes (optional)

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1. Cook gnocchi until they float, then drain.

2. Brown sausage in a skillet and remove.

3. Add butter and oil to the skillet. Sauté onion for 3 minutes.

4. Add garlic and cook 30 seconds.

5. Stir in squash purée.

6. Pour in broth and cream, then add sage, nutmeg, paprika, salt, and pepper.

7. Simmer 4–5 minutes.

8. Return sausage to the skillet.

9. Add gnocchi and Parmesan. Stir to coat.

10. Add spinach and let it wilt.

11. Serve hot with extra Parmesan and red pepper flakes.

Use spicy sausage for added heat.

Canned squash works if you’re short on time.

Add crispy sage or toasted walnuts for texture.