Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
For the Gnocchi:
1 lb butternut squash, peeled and cubed
large egg, lightly beaten
1 ½ cups all-purpose flour (plus more for dusting)
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon black pepper
For the Sauce:
1 tablespoon olive oil
Italian sausage (sweet or spicy based on preference), casings removed
3 cloves garlic, minced
½ cup heavy cream
½ cup chicken broth
fresh sage, chopped
1 tablespoon fresh thyme, chopped
½ cup grated Parmesan cheese
Salt and pepper to taste
Fresh sage leaves for garnish (optional)
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).