Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 1 cup all-purpose flour
- 1 egg
- Salt and pepper to taste
- 1 pound Italian sausage links, sliced
- 2 tablespoons olive oil
- Fresh sage or parsley for garnish
Instructions
- Roast the butternut squash at 400°F (200°C) for 25 minutes until tender. Mash and set aside.
- In a bowl, combine mashed squash, flour, egg, salt, and pepper. Mix until a dough forms.
- Divide dough into portions and roll into ropes, cut into small gnocchi shapes.
- Cook gnocchi in boiling salted water until they float, about 2-3 minutes. Remove with a slotted spoon.
- In a skillet, heat olive oil and cook sausage slices until browned and cooked through.
- Add cooked gnocchi to the skillet, toss to coat in rendered sausage fat, and cook for another 2 minutes.
Notes
- Use fresh sage or parsley for garnish for added flavor and color.
- Ensure the gnocchi dough is not too sticky; add more flour if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Roasting, boiling, pan-frying
- Cuisine: Italian-American
- Diet: comfort-food
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg