Skip to navigation

Go Home
Go Back to List
Recipe Search

Pasta and Rice


Gnocchi with Butternut Squash, Sausage, and Sage


1 1½ pound butternut squash, neck removed, peeled, and cut into 1-inch cubes, and bulb reserved for another recipe
2 Tablespoons olive oil
1½ pounds sweet Italian sausage, casings removed
4 Tablespoons butter
16 large fresh sage leaves
4 cloves garlic, crushed
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 cup white wine
2 cups chicken broth
1½ pounds fresh gnocchi
2 Tablespoons grated Parmesan cheese

Preheat oven to 475° F. Bring a large pot of water to a boil for the gnocchi. Preheat a large cast iron skillet over medium-high heat.

Add the olive oil and sausage to the skillet, stirring occasionally, and breaking it up into bite-size pieces, until brown, about 8 minutes. Transfer to a bowl using a slotted spoon.

Melt the butter in the skillet and then add the sage. Cook until crispy and the butter browns, about 2 minutes. Transfer to a paper towel using a slotted spoon.

Add the garlic to the skillet, and stir until fragrant, 1 to 2 minutes. Add the squash, salt, pepper, and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add chicken broth and bring to a boil. Add the reserved sausage and transfer the skillet to the oven. Roast until the squash is tender, 12 to 15 minutes.

Salt the boiling water, and add the gnocchi. Cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce. When serving, garnish with the fried sage and grated Parmesan cheese.

Makes 6 servings.