Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 tablespoons olive oil
- 1 pound sausage links, sliced
- 1/2 cup grated Parmesan cheese
- Fresh sage or parsley for garnish
Instructions
- Roast or boil the butternut squash until soft, then mash and let cool slightly.
- In a bowl, combine mashed squash, flour, egg, salt, and nutmeg. Mix until a dough forms.
- Gently roll dough into logs and cut into bite-sized pieces to form gnocchi.
- Cook gnocchi in boiling salted water until they float, then drain.
- In a skillet, heat olive oil over medium heat. Add sausage slices and cook until browned.
- Add cooked gnocchi to the skillet and toss with sausage. Cook for another 2-3 minutes.
- Serve hot, sprinkled with Parmesan and fresh herbs.
Notes
- For a vegan version, substitute sausage with plant-based sausage and use dairy-free Parmesan.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Boiling, sautéing, roasting
- Cuisine: Italian-American
- Diet: Comfort, hearty
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg