Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 1 ½ cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 pound sausage links, sliced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Fresh sage or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash until tender, about 25 minutes. Mash until smooth.
- In a bowl, combine mashed squash, flour, egg, salt, and pepper to form a dough.
- Shape dough into long batons, cut into bite-sized pieces to form gnocchi.
- Cook gnocchi in boiling salted water until they float, about 2-3 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sear sausage slices until browned and cooked through, about 5 minutes.
- Add cooked gnocchi to the skillet with sausage, toss gently, and cook for an additional 2 minutes to combine flavors.
- Sprinkle with Parmesan and garnish with herbs before serving.
Notes
- For extra flavor, add garlic or crushed red pepper flakes during sautéing.
- Ensure the gnocchi are not overworked to keep them light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Oven roasting, boiling, sautéing
- Cuisine: Italian
- Diet: Allergy-friendly, can be gluten-free if using gluten-free flour
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg