Ingredients
Scale
- 2 pounds butternut squash, peeled and cubed
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 12 oz Italian sausage, sliced
- 1/2 cup grated Parmesan cheese
- Fresh sage or thyme for garnish
Instructions
- Cook butternut squash in boiling water until tender, then mash until smooth.
- In a bowl, combine mashed squash, flour, egg, salt, and nutmeg to form a dough.
- Divide dough into portions, roll into long ropes, and cut into bite-sized pieces.
- Boil gnocchi in salted water until they float, then drain.
- In a skillet, heat olive oil and cook sausage until browned and crispy, set aside.
- In the same skillet, add cooked gnocchi and sauté until lightly golden.
- Serve gnocchi topped with sausage slices, Parmesan, and fresh herbs.
Notes
- Ensure the dough is not too sticky; add more flour if needed.
- Gnocchi are ready when they float to the surface.
- For extra flavor, sprinkle with red pepper flakes or a drizzle of sage butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Boiling, Sautéing
- Cuisine: Italian-American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 75 mg