Butternut Squash Gnocchi with Sausage: A Delicious Fall Recipe

Butternut Squash Gnocchi with Sausage: Prepare to be transported to a cozy Italian trattoria with this delightful dish! Imagine pillowy soft gnocchi, infused with the subtle sweetness of butternut squash, perfectly complemented by savory Italian sausage. This isn’t just a meal; it’s an experience, a warm hug on a plate that will leave you craving more.

Gnocchi, those delightful little dumplings, have a rich history rooted in Northern Italy, dating back to Roman times. While traditionally made with potatoes, variations using squash, ricotta, and other ingredients have emerged over the centuries, each region adding its unique touch. This Butternut Squash Gnocchi with Sausage recipe is a modern twist on a classic, blending the comforting familiarity of gnocchi with the autumnal flavors we all adore.

What makes this dish so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the butternut squash beautifully contrasts with the savory sausage, while the delicate gnocchi melts in your mouth. It’s also surprisingly easy to make, making it a fantastic weeknight meal that feels special enough for a weekend gathering. People love this dish because it’s comforting, flavorful, and satisfying – a true crowd-pleaser that’s sure to become a family favorite. So, let’s get cooking and create some culinary magic!

this Recipe

Ingredients:

• For the Butternut Squash Gnocchi:
• 2 pounds butternut squash, peeled, seeded, and cubed
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• Approximately 2-3 cups all-purpose flour, plus more for dusting
• For the Sausage Sauce:
• 1 pound Italian sausage, removed from casings
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup heavy cream (optional, for richness)
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional, for heat)

Preparing the Butternut Squash:

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is very tender and easily pierced with a fork.
2. Puree the Squash: Once the squash is cool enough to handle, transfer it to a food processor or blender. Puree until smooth. You should have about 2 cups of butternut squash puree. If the puree seems watery, you can strain it through a cheesecloth-lined sieve for about 30 minutes to remove excess moisture. This will help prevent the gnocchi from becoming too sticky.

Making the Gnocchi Dough:

1. Combine Ingredients: In a large bowl, combine the butternut squash puree, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well to combine.
2. Add Flour Gradually: Begin adding the flour, 1/2 cup at a time, mixing after each addition. The amount of flour you need will vary depending on the moisture content of the squash. You want to form a soft, slightly sticky dough that holds its shape. Be careful not to overwork the dough, as this will result in tough gnocchi. I usually aim for a dough that is still slightly tacky but not so sticky that it clings to my hands.
3. Knead Lightly: Once the dough comes together, lightly knead it on a floured surface for about 1-2 minutes. Form the dough into a ball and let it rest for 10-15 minutes. This allows the gluten to relax, making the gnocchi more tender.

Shaping the Gnocchi:

1. Roll into Ropes: Lightly flour a clean work surface. Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter.
2. Cut into Pieces: Use a sharp knife or dough scraper to cut the ropes into 3/4-inch pieces. These are your gnocchi!
3. Optional Ridges: For a more traditional look and to help the sauce cling to the gnocchi, you can roll each piece over the tines of a fork or a gnocchi board. To do this, lightly flour the fork or board. Gently press each gnocchi piece against the tines and roll it down, creating ridges. This step is optional, but it does add a nice touch.
4. Arrange on a Tray: Place the gnocchi on a lightly floured baking sheet or tray, making sure they don’t touch each other. You can also freeze the gnocchi at this point. To freeze, place the tray in the freezer for about 1-2 hours, or until the gnocchi are frozen solid. Then, transfer them to a freezer bag or container. Frozen gnocchi can be cooked directly from frozen, just add a minute or two to the cooking time.

Making the Sausage Sauce:

1. Brown the Sausage: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
2. Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes, until it has reduced slightly. This will add a lot of flavor to the sauce.
4. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low and cover. Let the sauce simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
5. Finish the Sauce: Stir in the heavy cream (if using) and chopped fresh basil. Taste and adjust the seasonings as needed.

Cooking the Gnocchi:

1. Boil Water: Bring a large pot of salted water to a rolling boil.
2. Cook the Gnocchi: Gently drop the gnocchi into the boiling water. Do not overcrowd the pot; cook in batches if necessary.
3. Wait for them to Float: The gnocchi will initially sink to the bottom of the pot. Once they float to the surface, cook for another 1-2 minutes, or until they are tender. Be careful not to overcook them, as they can become mushy.
4. Remove and Drain: Use a slotted spoon to remove the gnocchi from the water and transfer them directly to the skillet with the sausage sauce.

Combining and Serving:

1. Toss with Sauce: Gently toss the gnocchi with the sausage sauce until they are well coated.
2. Serve Immediately: Serve the butternut squash gnocchi immediately, garnished with extra Parmesan cheese and fresh basil. A drizzle of olive oil is also a nice touch.

Tips and Variations:

• Make Ahead: The gnocchi dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just wrap it tightly in plastic wrap to prevent it from drying out.
• Freezing: As mentioned earlier, the gnocchi can be frozen before cooking. This is a great way to have a quick and easy meal on hand.
• Vegetarian Option: For a vegetarian version, omit the sausage and add other vegetables to the sauce, such as mushrooms, zucchini, or bell peppers.
• Brown Butter Sage Sauce: Instead of the sausage sauce, you can also serve the gnocchi with a simple brown butter sage sauce. To make this, melt butter in a skillet over medium heat. Cook until the butter turns golden brown and has a nutty aroma. Add fresh sage leaves and cook for another minute. Toss the gnocchi with the brown butter sage sauce and serve with Parmesan cheese.
• Ricotta Gnocchi: For a different flavor and texture, you can substitute some of the butternut squash puree with ricotta cheese. This will create a lighter and more delicate gnocchi.
• Sweet Potato Gnocchi: If you don’t have butternut squash, you can use sweet potato instead. The process is the same.

Enjoy!

I hope you enjoy making and eating this delicious butternut squash gnocchi with sausage. It’s a comforting and flavorful dish that’s perfect for a cozy night in. Don’t be intimidated by the process; it’s easier than it looks! And feel free to experiment with different sauces and toppings to create your own unique version. Bon appétit!

Conclusion:

This Butternut Squash Gnocchi with Sausage isn’t just another weeknight dinner; it’s a warm hug on a plate, a celebration of fall flavors, and a surprisingly simple way to impress your family and friends. I truly believe this recipe is a must-try because it transforms humble ingredients into something truly special. The sweetness of the butternut squash perfectly complements the savory sausage, and the pillowy gnocchi tie it all together in a symphony of textures and tastes.

Why is this recipe a must-try? Because it’s comforting, flavorful, and relatively quick to prepare. You don’t need to be a gourmet chef to master this dish. The steps are straightforward, and the result is a restaurant-quality meal you can proudly serve at home. Plus, it’s a fantastic way to sneak in some extra vegetables!

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* For a vegetarian option: Simply omit the sausage and add some roasted mushrooms or spinach for an equally delicious and satisfying meal. You could even use a plant-based sausage alternative.
* Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
* Cheese, please!: A sprinkle of freshly grated Parmesan cheese or Pecorino Romano is always a welcome addition. You could also try using a dollop of creamy goat cheese for a tangy twist.
* Herb it up: Fresh sage, thyme, or rosemary would all be wonderful additions to the sauce.
* Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before adding the gnocchi and sausage.
* Serving suggestion: Serve with a simple side salad of mixed greens and a light vinaigrette to balance the richness of the gnocchi. A crusty loaf of bread is also perfect for soaking up all that delicious sauce.
* Wine pairing: A crisp Pinot Grigio or a light-bodied Chianti would pair beautifully with this dish.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s become a staple in my own kitchen, and I can’t wait for it to become one in yours too.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise, the aroma alone will have your mouth watering. And the first bite? Pure bliss.

Don’t be afraid to experiment and make it your own. That’s the beauty of cooking – it’s all about creating something that you and your loved ones will enjoy.

I’m so excited for you to try this Butternut Squash Gnocchi with Sausage. Once you do, please come back and share your experience in the comments below! I’d love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy cooking! I can’t wait to hear all about your culinary adventures!