Creamy Butternut Gnocchi (Print Version)
# Ingredients:
01 -
3 minced garlic cloves.
02 -
1 tablespoon oil, preferably olive.
03 -
12 ounces of Italian sausage, without casings.
04 -
1 cup rich heavy cream.
05 -
2 tablespoons fresh sage, finely chopped.
06 -
2 tablespoons thyme leaves, fresh.
07 -
10 ounces of potato gnocchi.
08 -
1 cup creamy butternut squash puree.
09 -
1/2 cup chicken broth for cooking.
10 -
Season lightly with salt and black pepper.
# Instructions:
01 -
Slice the sausage open and get the meat out of the casing.
02 -
On medium heat, warm up oil in a large skillet.
03 -
Start browning the sausage. Let it cook for about 4 minutes on one side, then turn it and cook for 2 minutes on the other.
04 -
Toss in the gnocchi (straight from the package), chicken broth, and heavy cream. Cover with a lid and let it boil, then cook for around 5 minutes.
05 -
Pour in the squash puree, followed by the minced garlic. Stir everything and let it simmer until the sauce thickens, in about 3 minutes or so.
06 -
Add half of the herbs while stirring. Sprinkle salt and pepper to your liking. Use the other half of the herbs for garnish.
# Notes:
01 -
Get that squash puree prepped ahead of time.
02 -
Frozen squash puree works just as well.
03 -
Sauce will get thicker naturally as it cooks.
04 -
Leftover puree? Freeze it for next time.
05 -
Great dish for cozy autumn nights.
06 -
Everything's done in one pan!