Ingredients
Scale
- 1 lb butternut squash, peeled and cubed
- 2 cups all-purpose flour
- 1 egg
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 lb Italian sausage, casings removed
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
Instructions
- Boil butternut squash until soft, then mash into puree.
- Mix puree with egg, flour, salt, and pepper to form dough.
- Shape dough into ropes, cut into pieces, and create ridges with a fork.
- Boil gnocchi until they float, then drain.
- Melt butter, sauté garlic, add cream and Parmesan to make sauce.
- Cook onion, sausage, garlic, and red pepper flakes in olive oil.
- Combine gnocchi with sauce and top with sausage mixture.
- Garnish with parsley and extra Parmesan.
Notes
- Use fresh butternut squash for best texture.
- Adjust red pepper flakes for desired spice level.
- Gnocchi cooks quickly once they float to the top.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 150mg