Ingredients:

  • 1 lb mild or spicy Italian pork sausage (casings removed)
  • 17.5 oz potato gnocchi (shelf-stable or refrigerated)
  • 2 cups small-diced fresh butternut squash
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, thinly sliced
  • 1.5 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 pinch red pepper flakes
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Heat olive oil in a large 12-inch skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned and cooked through (5-7 minutes). Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the diced butternut squash and onion to the skillet. Sauté for 5-6 minutes until the onion is translucent and the squash begins to soften and develop golden edges.
  3. Stir in the minced garlic and the dry gnocchi. Sauté for 2-3 minutes to toast the exterior of the gnocchi.
  4. Pour in the chicken broth and add the sliced sage. Cover the skillet with a lid and simmer for 5 minutes until gnocchi are tender and squash is fork-soft.
  5. Remove the lid. Stir in the heavy cream, Parmesan cheese, and the cooked sausage. Toss gently until the sauce thickens and coats the gnocchi.
  6. Season with salt, pepper, and red pepper flakes. Serve immediately with extra Parmesan.