Gnocchi with Sausage and Butternut Squash
Recipe by Chef Bruce Mattel.
A Hearty One-Pan Meal for Fall Menus
This Sausage Gnocchi features Jones Dairy Farm Pork Sausage, paired with roasted butternut squash, tender gnocchi, and a sprinkle of Parmesan cheese. A comforting and hearty dish, it’s the perfect blend of savory sausage, creamy gnocchi, and sweet squash for a satisfying meal.
Ingredients
- 2 cups butternut squash, peeled and diced 1/2”
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1 lb. potato gnocchi
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese
Directions
Toss butternut squash with oil, salt, and pepper, and place on a sheet pan. Roast in a 450°F oven for 40-45 minutes, until tender and slightly brown. Reserve.
Crumble and render sausage in a nonstick medium sauté pan. Reserve.
Cook potato gnocchi in a gallon of boiling salted water until tender, approximately 6 minutes.
Reheat sausage and add gnocchi and butternut squash to the pan with the sausage.
Add a bit of pasta water and carefully stir until fully heated.
Add parsley and cheese, and serve immediately.
This recipe features
Raw Pork Sausage Chub
This recipe features
Raw Pork Sausage Chub
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