Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 cups butternut squash, peeled and diced (½-inch cubes)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ cup chicken broth
- 1 cup heavy cream
- 1 package (16–18 ounces) potato gnocchi (shelf-stable or fresh)
- ½ cup Parmesan cheese, freshly grated
- 2 cups baby spinach (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat; add sausage and cook until browned. Remove and set aside.
- In the same skillet, melt butter, then sauté onion until softened. Add garlic, butternut squash, thyme, and red pepper flakes; cook until squash begins to soften.
- Pour in chicken broth, cover, and simmer until squash is tender.
- Reduce heat; stir in heavy cream and mash some squash for creaminess.
- Add gnocchi; simmer until tender and sauce thickens.
- Stir in cooked sausage and Parmesan cheese; season as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg
Keywords: For added greens, toss in baby spinach at the end to wilt. Substitute mushrooms or roasted chickpeas for a vegetarian version.