Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 pound savory sausage links or slices
- 2 tablespoons olive oil
- Fresh sage or herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast the butternut squash until tender, about 40 minutes. Let cool.
- Puree the roasted squash until smooth. In a mixing bowl, combine squash puree, egg, salt, and pepper.
- Gradually add flour to form a soft dough. Divide into sections and roll into rope shapes, then cut into individual gnocchi.
- Bring salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- In a skillet, heat olive oil over medium heat. Cook sausage slices until browned and crispy, about 5-7 minutes.
- Add cooked gnocchi to the skillet with sausage, toss to combine, and heat through. Garnish with fresh herbs before serving.
Notes
- For extra flavor, add grated Parmesan cheese to the gnocchi dough.
- Use fresh sage or thyme for garnish to enhance aroma.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Baking, boiling, sautéing
- Cuisine: Italian-inspired
- Diet: Gluten-free option available by using gluten-free flour
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 75mg