Ingredients
Scale
- 1 (16-ounce) package potato gnocchi
- 12 ounces pre-cooked chicken sausage, sliced into 1/2 inch rounds
- 1 cup canned or fresh butternut squash puree
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 small shallot, finely minced
- 1 teaspoon dried sage
- 1/4 cup grated Parmesan cheese, plus extra for serving
Instructions
- Step 1: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced chicken sausage and sauté for 5-7 minutes until heated through and the edges are slightly browned. Remove the sausage and set aside, leaving any residual oil in the pan.
- Step 2: Reduce the heat to medium-low. Add the minced shallot to the skillet and cook for 3-4 minutes until softened and translucent. Stir in the dried sage, cooking for 30 seconds until fragrant.
- Step 3: While the shallots cook, bring a medium pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes). When the gnocchi float to the surface, reserve 1/2 cup of the pasta cooking water, then drain the gnocchi and set aside.
- Step 4: Pour the butternut squash puree and heavy cream into the skillet with the shallots. Whisk until smooth and simmer gently for 2 minutes. If the sauce is too thick, stir in 1/4 cup of the reserved pasta cooking water until the desired consistency is reached. Season generously with salt and pepper.
- Step 5: Add the cooked gnocchi and the sliced chicken sausage back into the sauce mixture. Toss gently to coat everything evenly. Stir in the 1/4 cup of grated Parmesan cheese. Heat through for 1 minute before serving immediately, topped with additional Parmesan.
Notes
- Store leftovers in an airtight container for up to 3 days, keeping in mind the gnocchi will soak up much of the creamy sauce as it cools.
- For best results, gently reheat leftovers on the stovetop over medium-low heat, adding 1-2 tablespoons of chicken broth or heavy cream to revive the sauce.
- Complement the rich, savory flavors by serving this pasta alongside a bright, peppery arugula salad dressed simply with lemon juice and olive oil.
- To maximize flavor and texture, ensure the pre-cooked chicken sausage develops a nice brown crust in Step 1 before removal; this slight char adds depth against the sweet squash sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American