Ingredients
Scale
- 18 ounces potato gnocchi (shelf-stable or refrigerated)
- 12 ounces pre-cooked chicken sausage, sliced into coins
- 1 cup butternut squash puree (canned or frozen/thawed)
- 1 cup chicken broth (low sodium)
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1/4 cup grated Parmesan cheese, plus extra for serving
Instructions
- Step 1: Slice the chicken sausage into 1/2-inch coins. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook until nicely browned and slightly crisp on both sides (about 5-7 minutes). Remove the sausage and set it aside, leaving any rendered oil in the skillet.
- Step 2: Reduce the heat to medium-low. Add the dried sage and cook for 30 seconds until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Step 3: Whisk in the butternut squash puree until smooth. Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently for 5 minutes until it thickens slightly. Taste and season generously with salt and pepper.
- Step 4: While the sauce simmers, cook the gnocchi according to package directions (usually boiling for 2-3 minutes until they float to the surface). Drain the gnocchi well and add them directly into the butternut squash sauce.
- Step 5: Return the browned chicken sausage to the pan with the gnocchi and sauce. Toss gently to coat all the ingredients and heat through for 1-2 minutes. Serve immediately, topped with extra grated Parmesan cheese.
Notes
- Leftovers keep well in an airtight container for up to 3 days, though be aware that the gnocchi will continue to absorb the sauce and become denser overnight.
- To restore the creamy texture when reheating, gently warm the gnocchi in a skillet and stir in a splash of chicken broth or extra heavy cream to loosen the sauce.
- For a brighter flavor and welcome crunch, top your serving with a sprinkle of toasted pecans or some fresh chopped parsley.
- Ensure you properly brown the sausage and scrape up those flavorful bits (fond) when you add the broth in Step 2, as this step is crucial for building the depth of the sage sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American