Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 cup ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups all-purpose flour
- 1 lb sausage, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh sage or parsley for garnish
Instructions
- Roast the butternut squash at 400°F (200°C) for 45 minutes until tender. Mash and set aside.
- In a bowl, combine mashed squash, ricotta, egg, Parmesan, salt, and pepper.
- Add flour gradually to form a soft dough.
- Divide dough into portions and roll into ropes, then cut into gnocchi.
- Cook gnocchi in boiling salted water until they float, about 2-3 minutes.
- Meanwhile, heat olive oil in a skillet and cook sausage slices until browned.
- Gently toss cooked gnocchi with sausage and sauce, garnish with herbs, and serve hot.
Notes
For best results, use fresh butternut squash and do not overmix the dough to keep gnocchi tender. Can be made vegetarian by omitting sausage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Roasting, boiling, pan-frying
- Cuisine: American
- Diet: Gluten-Free optional, Vegetarian option
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 70mg