This butternut squash sausage gnocchi recipe is a warm, savory dish that’s perfect for family gatherings. It’s easy to make and packed with wholesome ingredients, making it a healthy option for any night of the week. The combination of tender gnocchi, roasted squash, and flavorful sausage creates a deeply satisfying meal that’s sure to impress.
Table of Contents
Savory Butternut Squash Sausage Gnocchi Recipe
Ingredients for Butternut Squash Sausage Gnocchi
- 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes (approximately 2 cups)
- 2 tablespoons olive oil, divided
- Kosher salt and black pepper to taste
- 1 lb potato gnocchi (mini or regular)
- 1/3 cup diced red onion
- 8 oz loose Italian sausage
- 3 cups finely chopped kale (ribs removed)
- 3 cloves garlic, minced
- 1 teaspoon finely chopped fresh rosemary
- 1/3 cup dried cranberries
- 1/3 cup grated Parmigiano Reggiano cheese
Equipment Needed
- Baking sheet
- Large pot
- Large skillet
- Cooking spoon
- Measuring cups and spoons
How to Make Butternut Squash Sausage Gnocchi
Roasting the Butternut Squash
Begin by preheating your oven to 400°F. Spread the butternut squash cubes on a baking sheet, drizzle them with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 25 minutes until the squash is tender and slightly caramelized, filling your kitchen with a delightful aroma.
Cooking the Gnocchi
While the squash is roasting, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions until they float to the top. This usually takes about 2-3 minutes. Drain the gnocchi and set them aside, feeling the anticipation of the delicious meal to come.
Sautéing the Sausage and Aromatics
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced red onion and cook until softened, which should take about 3 minutes. Next, add the loose Italian sausage, crumbling it with a spoon, and cook until browned, approximately 5 to 7 minutes. The savory scent will make your mouth water!
Combining and Finishing the Dish
Stir in the kale, garlic, rosemary, and dried cranberries to the skillet. Cook until the kale is wilted, around 4 to 5 minutes. Now, add the roasted butternut squash and the cooked gnocchi to the skillet. Finish the dish by stirring in the grated Parmigiano Reggiano cheese, allowing it to melt and blend beautifully with the other ingredients. Season with additional salt and pepper if desired, then serve immediately and enjoy the comforting flavors.
Tips for the Best Butternut Squash Sausage Gnocchi
Gluten-Free Butternut Squash Sausage Gnocchi
If you’re looking for a gluten-free option, simply substitute regular potato gnocchi with gluten-free potato gnocchi. This will still deliver that delightful texture while accommodating dietary needs.
Preparing Kale for the Recipe
When preparing your kale, make sure to remove the ribs before chopping. This ensures a tender texture that blends seamlessly with the gnocchi and sausage.
Serving Suggestions
This butternut squash sausage gnocchi pairs wonderfully with a fresh salad or a slice of crusty bread. You can also explore other recipes like Sausage And Egg Whole30 Breakfast Casserole or Zucchini Pizza Casserole for more hearty options.
Flavor Profile and Texture
This dish showcases a beautiful balance of flavors. The savory Italian sausage complements the earthy sweetness of the roasted butternut squash, while the cranberries introduce subtle sweetness. Each bite offers a delightful contrast between the soft gnocchi and tender kale, making every forkful a joy to savor.
FAQs
How do you make butternut squash gnocchi?
To make butternut squash gnocchi, roast cubed butternut squash until tender, cook gnocchi according to package instructions, then sauté with sausage, kale, garlic, and cranberries before mixing everything together with cheese.
What kind of sausage is best for gnocchi?
Italian sausage is the best choice for gnocchi, as it adds robust flavor and pairs well with the sweetness of butternut squash.
Can I use fresh kale instead of frozen?
Yes, you can use fresh kale instead of frozen. Just make sure to remove the ribs and chop it finely for the best texture in the dish.
Related Recipes to try
- Zucchini Make These Bread
- Zucchini Apple Bread Gluten Free
- Zucchini Cheddar Herb Buttermilk Quick Bread
- Zucchini Cheddar Herb Bread
Conclusion
This butternut squash sausage gnocchi is more than just a comforting meal; it’s a celebration of flavors and textures. You can find inspiration for more delightful recipes on platforms like Pinterest. Enjoy creating this dish, and don’t hesitate to try other variations that suit your taste!
Butternut Squash Sausage Gnocchi: A Warm and Cozy Delight
Equipment
- baking sheet
- Large pot
- large skillet
- spoon
Ingredients
- 1 small butternut squash peeled, seeded, and cut into 1/2-inch cubes (approximately 2 cups)
- 2 tablespoons olive oil divided
- Kosher salt to taste
- black pepper to taste
- 1 lb potato gnocchi mini or regular
- 1/3 cup diced red onion
- 8 oz loose Italian sausage
- 3 cups finely chopped kale ribs removed
- 3 cloves garlic minced
- 1 teaspoon finely chopped fresh rosemary
- 1/3 cup dried cranberries
- 1/3 cup grated Parmigiano Reggiano cheese
Instructions
- Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until tender.
- Boil water and cook gnocchi according to package directions. Drain and set aside.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté diced red onion until softened, about 3 minutes.
- Add Italian sausage to the skillet, crumble it, and cook until browned, 5-7 minutes.
- Stir in kale, minced garlic, rosemary, and dried cranberries. Cook until kale is wilted, approximately 4-5 minutes.
- Add roasted squash and cooked gnocchi to the skillet. Stir in grated Parmigiano Reggiano cheese and season to taste. Serve immediately.
