Gnocchi with Sausage and Butternut Squash
This Sausage Gnocchi features Jones Dairy Farm Pork Sausage, paired with roasted butternut squash, tender gnocchi, and a sprinkle of Parmesan cheese. A comforting and hearty dish, it’s the perfect blend of savory sausage, creamy gnocchi, and sweet squash for a satisfying meal. Recipe by Chef Bruce Mattel.
10 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 2 cups | butternut squash, peeled and diced 1/2” |
| 2 tablespoons | olive oil |
salt and pepper, to taste | |
| 16 oz. | |
| 1 lb. | potato gnocchi |
| 1/4 cup | parsley, chopped |
| 1/4 cup | Parmesan cheese |
Share Recipe
Directions
-
Toss butternut squash with oil, salt, and pepper, and place on a sheet pan. Roast in a 450°F oven for 40-45 minutes, until tender and slightly brown. Reserve.
-
Crumble and render sausage in a nonstick medium sauté pan. Reserve.
-
Cook potato gnocchi in a gallon of boiling salted water until tender, approximately 6 minutes.
-
Reheat sausage and add gnocchi and butternut squash to the pan with the sausage.
-
Add a bit of pasta water and carefully stir until fully heated.
-
Add parsley and cheese, and serve immediately.
Share Recipe
get in touch