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- 2 cups butternut squash, peeled and cubed - 1 cup all-purpose flour, plus additional for dusting - 1 large egg - 1/2 teaspoon freshly grated nutmeg - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon olive oil (for roasting) - 8 oz Italian sausage, casings removed - 2 cloves garlic, minced - 1 cup baby spinach, washed and stemmed - 1/2 cup grated Parmesan cheese (optional, for serving) If you can't find butternut squash, you can use sweet potato or pumpkin. For a gluten-free version, almond flour or a gluten-free blend works well. If you prefer plant-based meals, swap the Italian sausage for a meat substitute like lentils or mushrooms. You can skip the egg by using flaxseed meal mixed with water for binding. Nutritional yeast can replace Parmesan cheese for a dairy-free option. This dish serves four and packs a nutritious punch. Each serving contains about: - Calories: 350 - Protein: 12g - Carbs: 52g - Fat: 12g - Fiber: 4g Butternut squash is rich in vitamins A and C. It also provides fiber. The spinach adds iron and calcium. Enjoying this meal gives you a hearty dose of nutrients. To start, preheat your oven to 400°F (200°C). Grab your cubed butternut squash and toss it in a bowl with 1 tablespoon of olive oil and a pinch of salt. This will help the squash roast nicely. Spread the squash on a baking sheet in a single layer. Roast in the oven for about 25 to 30 minutes. You want it to be tender and a bit caramelized. This adds flavor to your gnocchi. After roasting, let the squash cool for a few minutes. Then, mash it in a large bowl with a fork or potato masher. Add one large egg, 1/2 teaspoon of freshly grated nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix in 1 cup of all-purpose flour until you form a soft dough. If it feels too sticky, sprinkle in a bit more flour. You want it to be easy to handle. Now, lightly flour your work surface. Turn out your gnocchi dough and divide it into four equal parts. Roll each part into a rope that is about 1/2 inch thick. Cut the rope into 1-inch pieces. To give them nice ridges, press each piece with a fork. Next, bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They will float to the surface when they are ready, which should take about 2 to 3 minutes. Use a slotted spoon to remove them to a plate and set aside. Now you're ready to combine everything! To start, I heat a drizzle of olive oil in a large skillet over medium heat. I add the Italian sausage, breaking it apart with a spatula. I cook it for about 5-7 minutes until it turns brown and is fully cooked. This step gives the gnocchi a rich, meaty base. Once the sausage is browned, I stir in minced garlic. Cooking the garlic for one more minute adds a wonderful aroma. Then, I toss in a cup of washed baby spinach. I gently stir until the spinach wilts, which only takes 2-3 minutes. This adds a fresh taste and vibrant color to the dish. Now, it's time for the best part! I add the cooked gnocchi to the skillet with the sausage and spinach. I toss everything together gently to heat it through. This mix becomes a lovely, colorful dish that is both filling and tasty. If you like, sprinkle some grated Parmesan cheese on top for a rich finish. {{image_4}} To make great gnocchi, focus on the dough. Use fresh butternut squash. The squash should be soft and slightly sweet. It adds flavor and moisture. - Use the Right Flour: All-purpose flour works best. Don’t overdo it. Too much flour makes gnocchi heavy. - Control the Dough: Mix flour gradually. If it’s too sticky, add more flour. A soft dough is key. - Avoid Overworking: Handle the dough gently. Too much kneading can make gnocchi tough. Watch out for these common errors when making gnocchi: - Not Cooking Squash Enough: Roast it until tender and caramelized. This brings out its best flavor. - Using Cold Ingredients: Room-temperature eggs mix better. Cold eggs can make the dough too firm. - Boiling Water: Always use salted water. This improves flavor. Make sure the water is at a rolling boil before adding gnocchi. Now that your gnocchi is ready, let’s make it shine: - Garnish with Cheese: A sprinkle of grated Parmesan adds a salty kick. - Add Fresh Greens: Toss in more baby spinach or herbs for freshness. - Pair with Simple Sides: A light salad or garlic bread makes a great side. These tips will help you create perfect butternut squash gnocchi with sausage. Enjoy the process! You can easily make this dish vegetarian. Swap the Italian sausage for plant-based sausage. There are many great brands that taste amazing. You can also use sautéed mushrooms for a hearty texture. Adding extra veggies like bell peppers or zucchini gives more flavor and color. If you need a gluten-free version, use gluten-free flour instead of all-purpose flour. Rice flour or almond flour work well. You can also try using store-bought gluten-free gnocchi. Just make sure to check the package for cooking times. This way, you still enjoy the same great taste without the gluten. Seasonal ingredients can enhance your dish. In fall, try adding roasted Brussels sprouts or kale. In winter, consider using parsnips or sweet potatoes for the gnocchi. For spring, asparagus or peas can add a fresh touch. Each swap gives a new flavor to the dish while keeping it fun and exciting. Yes, you can freeze butternut squash gnocchi. After shaping the gnocchi, lay them out on a baking sheet in a single layer. Freeze them for about one hour until firm. Then, transfer the gnocchi to a freezer bag or container. They can stay frozen for up to three months. When you’re ready to cook them, you can drop them directly into boiling water without thawing. To reheat leftover gnocchi, you have a few options. You can sauté them in a skillet with a bit of olive oil. Heat them over medium heat for about 5 minutes, stirring often. Another option is to boil them briefly in water for about 1-2 minutes until heated through. You can also use the microwave, but it may make them a bit softer. Butternut squash gnocchi pairs well with several sides. You can serve a light salad with greens, cherry tomatoes, and a simple vinaigrette. Garlic bread is another great choice. For a heartier meal, consider a roasted vegetable medley or sautéed mushrooms. You can even add a sprinkle of extra Parmesan cheese on top for added flavor. In this post, we explored how to make butternut squash gnocchi. We covered ingredients, cooking techniques, and some great tips. Each step helps create delicious gnocchi paired with sausage. Also, we shared variations and answers to common questions. Remember, cooking is about experimenting and having fun. Whether you try a vegetarian swap or freeze leftovers, enjoy every moment in the kitchen. Happy cooking!

Butternut Squash Gnocchi with Sausage

Delight your taste buds with homemade Butternut Squash Gnocchi with Savory Sausage! This comforting dish combines roasted butternut squash and Italian sausage for a delicious meal that's perfect for fall. The easy-to-follow steps will guide you through making tender gnocchi from scratch, ready in just an hour. Click to explore this mouthwatering recipe and impress your family with your culinary skills!
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Ingredients
  

2 cups butternut squash, peeled and cubed

1 cup all-purpose flour, plus additional for dusting

1 large egg

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil (for roasting)

8 oz Italian sausage, casings removed

2 cloves garlic, minced

1 cup baby spinach, washed and stemmed

1/2 cup grated Parmesan cheese (optional, for serving)

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt until evenly coated. Spread the squash in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the pieces are tender and have developed a slight caramelization.

    Make the Gnocchi Dough: Once the squash is done roasting, allow it to cool slightly before mashing it in a large mixing bowl using a fork or potato masher. Add the egg, nutmeg, salt, black pepper, and the 1 cup of flour. Mix well until a soft dough forms. If the dough is too sticky, gradually incorporate additional flour until it’s manageable.

      Shape the Gnocchi: Lightly flour your work surface and turn the gnocchi dough out onto it. Divide the dough into four equal portions. Roll each portion into a long rope about 1/2 inch thick. Using a knife, cut the rope into 1-inch pieces. To create ridges, gently press each piece with the tines of a fork.

        Cook the Gnocchi: In a large pot, bring salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches. They’re ready when they rise to the surface (approximately 2-3 minutes). Use a slotted spoon to remove the gnocchi and set them aside on a plate.

          Sauté the Sausage: In a large skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spatula as it cooks. Sauté until browned and cooked through, which should take about 5-7 minutes. Stir in the minced garlic and continue to cook for 1 more minute until fragrant.

            Combine Everything: Add the cooked gnocchi and baby spinach to the skillet with the sautéed sausage. Toss gently until the spinach is wilted and everything is heated through, about 2-3 minutes.

              Serve: Plate the gnocchi mixture warm, and if desired, sprinkle with grated Parmesan cheese for a rich, savory finish.

                Prep Time: 15 mins | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve in shallow bowls, garnished with additional spinach leaves for color and a sprinkle of grated Parmesan on top for an appealing finish.