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One chilly night, I whipped this up because I just wanted a big bowl of something cozy. The gnocchi soak up a creamy butternut squash sauce and juicy sausage, making every bite flavorful. Now it's our go-to meal when we want to feel all warm inside during fall dinners.
Cozy Autumn Dinner Idea
Cleanup is a breeze since you only need one pan. The mix of roasted squash, sausage, and lots of fresh herbs really pops. Perfect for brisk nights when all you want is comfort food, you know?
What Goes In
- Garlic: Chop it up fresh for extra punch.
- Potato Gnocchi: Go for the pillowy potato-heavy kind for the softest bites.
- Butternut Squash Puree: Roasting your own bumps up the flavor.
- Italian Sausage: Take off the casings for the best texture.
- Heavy Cream: Makes every spoonful extra creamy.
- Chicken Stock: Adds more flavor to your creamy sauce.
- Fresh Thyme: Brings out a great aroma and taste.
- Fresh Sage: Just a few leaves make a big flavor difference.
- Salt & Black Pepper: Add however much you like.
Time To Cook
- Season and Garnish
- Top it all off with plenty of herbs and your favorite spices until you're happy with the taste.
- Incorporate Butternut Squash
- Mix in that golden squash puree and stir it all together.
- Simmer the Sauce
- Let it bubble slowly so the gnocchi soak up flavor and turn tender.
- Add Gnocchi
- Drop the gnocchi into the pan along with cream and stock, stirring well.
- Cook the Sausage
- Start by browning up that sausage in your biggest skillet.
Leftovers and Storing
Pop leftovers in an airtight container; they'll be great in the fridge for 5 days or in the freezer for 3 months. When you want some more, just reheat gently and add a dash of cream if it needs loosening up.
Tasty Combos
Some crispy garlic bread is perfect for swiping up sauce. I like having a fresh salad next to it, especially with spicy greens like arugula or bits of apple. Pour yourself some chilled white wine and you're in for a cozy dinner treat.
Switch It Up
Feeling lighter? Try turkey instead, or skip the meat and add some mushrooms. Almond milk actually works well if you don't want something so rich. Swap sweet potato gnocchi in if you're looking for a new spin.
Your Questions Answered
No need to boil the gnocchi—toss 'em right into the pan raw and they'll cook in the sauce. Canned butternut is fine, but roasting your own improves the flavor a ton. Any kind of Italian sausage will do, just remember to peel off the casing. For a veggie vibe, mushrooms and kale are awesome swaps. Hard to beat a make-ahead sauce, just tuck it in the fridge till you're cooking.
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Frequently Asked Questions
- → Should I make the squash puree myself?
Cook and blend the squash ahead of time, then refrigerate or freeze any extra for future meals.
- → Can I just buy the squash puree?
Absolutely, canned or frozen puree is an easy option and tastes great too.
- → What if I don’t have fresh herbs?
Swap fresh thyme with 1/2 teaspoon dried, or use 1/4 teaspoon powdered. Though fresh herbs do create a better taste.
- → Why is my sauce still thin?
Let it simmer on low heat a bit longer. As the cream and squash cook, it’ll start thickening naturally.
- → Can this be made vegetarian?
Sure! Replace sausage with veggies like mushrooms or a vegan sausage, and use veggie stock instead of chicken broth.