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This is a simple, one skillet gnocchi dish prepared with sweet Italian sausage, sage, spinach and butternut squash.

Savory Butternut Squash, Sweet Sausage, Sage Gnocchi

This one-skillet dish brings together the sweetness of the butternut squash and the savory, rich flavors of sweet Italian sausage with buttery, crispy sage; fresh, leafy spinach; and fluffy little pillows of gnocchi. It's Italian comfort food at it's finest and a breeze to make!
Prep Time 10 mins
Cook Time 25 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 People

Equipment

  • Skillet

Ingredients
  

  • 1 Butternut Squash (1 1/2 lbs)
  • 2 tbsp Olive Oil
  • 6 links Niman Ranch Sweet Italian Sausage
  • 4 tbsp Butter
  • 16 leaves Fresh Sage
  • 1 bag Fresh Spinach
  • 4 cloves Garlic, crushed
  • Salt & Pepper
  • 1 pinch Nutmeg
  • 1 cup White Wine
  • 1 1/2 cups Chicken Stock Can use more if you want it more soupy
  • 1 1/2 lbs Gnocchi I used a store bought one
  • Parmigiano-Reggiano

Instructions
 

  • Preheat the oven to 475°F. Bring a pot of salted water to a boil for the gnocchi.
  • Preheat a large cast-iron skillet over medium-high.
  • Cut the neck off the squash; peel and cut into 1- to 1 1/2-inch cubes.
  • Add the olive oil to the skillet and heat up the sausage, stirring occasionally and breaking it up into bite-size pieces, until browned. Using a slotted spoon, transfer the sausage to a bowl.
  • Add the butter to the skillet and melt then add the sage; fry until crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel.
  • Add the garlic to the skillet; stir until fragrant, 1-2 minutes. Add the squash; season with salt, pepper and nutmeg.
  • Add the wine and cook, stirring often, until reduced a bit, about 1 minute.
  • Add 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be, and bring to a bubble.
  • Add the sausage then transfer skillet to the oven. Roast until the squash is tender, 12-15 minutes.
  • Toss in a bag of spinach during the last minute the dish is in the oven.
  • Add the gnocchi to the salted boiling water and cook until they float to the surface, about 3 minutes.
  • Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese.

Notes

Inspired by Rachel Ray's butternut squash, sausage and sage gnocchi recipe.
This post and the recipe card may contain affiliate links.
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Keyword 30 Minute Meal, Easy Meal, Gnocchi, Italian Food, Italian Sausage, One-Skillet Meal, Pasta