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- 2 cups butternut squash, peeled and cubed - 1 cup all-purpose flour, plus extra for dusting - 1 large egg - 8 oz Italian sausage, casings removed - 1 cup baby spinach Butternut squash is sweet and creamy. When roasted, it adds a rich flavor to the gnocchi. You need all-purpose flour to create the dough. It gives the gnocchi the right texture. Italian sausage brings a savory taste. The spice in the sausage complements the squash well. Baby spinach adds color and nutrients. It wilts nicely when mixed into the dish. - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - 1/2 cup grated Parmesan cheese (optional) Nutmeg adds warmth and depth. It pairs perfectly with the squash. Salt enhances all the flavors in the dish. Black pepper gives it a little kick. Olive oil helps in cooking the sausage and adds richness. Grated Parmesan cheese is optional but highly recommended. It adds a nutty flavor that ties everything together. First, preheat your oven to 400°F (200°C). This is crucial for roasting. Next, peel and cube the butternut squash. Toss the cubes with a drizzle of olive oil. Sprinkle a pinch of salt over them. Spread the squash on a baking sheet in one layer. Roast for about 25-30 minutes. Look for a tender and slightly caramelized finish. Once the squash cools slightly, mash it in a large bowl. Add one large egg to the bowl, then mix in nutmeg, salt, and black pepper. Slowly add the cup of flour. Stir until you form a soft dough. If it sticks, sprinkle in more flour, little by little, until it feels right. Now, turn the dough out onto a floured surface. Divide it into four equal pieces. Roll each piece into a long rope about half an inch thick. Cut each rope into one-inch pieces. Use a fork to press down gently on each piece. This creates those lovely ridges that hold sauce. Bring a large pot of salted water to a boil. Add the gnocchi in small batches. They are ready when they float to the top, which takes about 2-3 minutes. Use a slotted spoon to remove them and set aside. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it up with a spatula as it cooks. Keep an eye on it until it turns brown. After that, add minced garlic and cook for another minute until it smells amazing. Add the cooked gnocchi and baby spinach to the skillet with the sausage. Toss everything gently to mix. Cook for another 2-3 minutes until the spinach wilts down. This brings all the flavors together. Serve the gnocchi warm on a plate. If you like, top it with grated Parmesan cheese. For a lovely touch, add a sprinkle of black pepper or fresh herbs. Enjoy your delicious meal! - Consistency of dough: The dough should feel soft but not sticky. If it sticks to your hands, add a bit more flour. This will help shape the gnocchi easily. The right texture is key for tender bites. - Importance of dusting: Always dust your work surface and the gnocchi with flour. This prevents sticking and makes handling easier. Too much moisture can ruin your gnocchi. - Choosing the right sausage: Go for Italian sausage for great flavor. You can use spicy or sweet, depending on your taste. Fresh sausage gives the best results. - Alternate cooking methods: You can grill, bake, or sauté sausage. Grilling adds a nice smoky flavor. Baking is easy and less messy. Sautéing in a pan gives a nice, crispy texture. - Pairings with sauces or sides: Try serving the gnocchi with a light cream sauce or brown butter. A sprinkle of fresh herbs like sage or basil adds nice flavor. You can also pair it with a simple salad for a fresh side. {{image_2}} You can boost flavors in your butternut squash gnocchi with herbs. Fresh sage, thyme, or rosemary add great taste. Just chop them finely and stir them into the dough or sprinkle them while cooking. If you want to change up the meat, try different options. Ground turkey or chicken work well if you prefer leaner meats. You could even mix in some spicy sausage for a kick. For gluten-free gnocchi, use almond flour or a gluten-free blend. You might need to adjust the amount of flour to get the right dough texture. Be sure to check the package instructions for best results. If you're looking for vegetarian options, swap the sausage for mushrooms or lentils. These add a hearty feel and still taste great. You can also enhance the dish with extra veggies like zucchini or bell peppers. You can make this dish shine with seasonal vegetables. In the fall, add roasted Brussels sprouts or kale. In spring, fresh peas or asparagus can brighten up the plate. Choose what’s fresh to keep it tasty and colorful. Adjust cooking times based on the vegetables you select. To keep your cooked gnocchi fresh, store it in an airtight container. Place it in the fridge right after it cools. It will last about three days. Make sure the gnocchi is not crowded in the container. This helps prevent sticking. You can freeze both uncooked and cooked gnocchi. For uncooked gnocchi, spread it on a baking sheet. Freeze it for about one hour until firm. Then, transfer it to a freezer bag. This way, it won’t stick together. For cooked gnocchi, let it cool first. Place it in a freezer-safe bag and remove as much air as possible. It can last up to two months. To reheat gnocchi without losing texture, try these methods: - Boiling: Add gnocchi to boiling water for about one minute. This method revives the soft texture. - Sautéing: Heat some olive oil in a skillet. Add the gnocchi and cook until golden brown. This adds a nice crunch. - Microwaving: Place gnocchi in a bowl with a splash of water. Cover it and heat for one minute. Stir and check until warm. The gnocchi is ready when it floats to the top of the water. This should take about 2-3 minutes. Look for a soft, pillowy texture. If it sinks, give it a little more time. Gnocchi should not feel gummy or sticky. Yes, you can make butternut squash gnocchi ahead. Prepare the dough and shape the gnocchi. Then, lay them on a baking sheet in a single layer. Freeze the gnocchi until firm. Once frozen, transfer them to a bag. You can store them for a few months. Cook them from frozen, just add a couple of extra minutes to the boiling time. Butternut squash gnocchi pairs well with many sauces. A light brown butter sauce adds rich flavor. Sage butter is also a great choice, as it enhances the squash. Creamy sauces like Alfredo or a simple tomato sauce work well too. You can also try a pesto for a fresh twist. Yes, you can use other squash types. Pumpkin or acorn squash can work well as alternatives. Each type will give a slightly different taste and texture. Just ensure they are cooked and pureed similarly to butternut squash. Adjust the seasoning to match the squash you choose. Butternut squash gnocchi is fun to make. You use simple ingredients like squash, sausage, and spinach. Following the steps will result in a tasty dish. I shared tips to make it great and ideas for variations. Whether you want to store leftovers or try new flavors, there's something here for you. Experiment and enjoy the process. Your next meal can be both delicious and creative! Happy cooking!

Butternut Squash Gnocchi with Sausage

Savor the flavors of fall with this delicious Butternut Squash Gnocchi recipe featuring savory sausage! Learn how to make tender gnocchi from scratch, perfectly complemented by seasoned sausage and fresh spinach. This comforting dish is sure to impress your family and friends. Click through to explore the full recipe and add a delightful twist to your dinner table today!
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Ingredients
  

2 cups butternut squash, peeled and cubed

1 cup all-purpose flour, plus extra for dusting

1 large egg

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

8 oz Italian sausage, casings removed

2 cloves garlic, minced

1 cup baby spinach

1/2 cup grated Parmesan cheese (optional)

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil and a pinch of salt. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

    Make the Gnocchi Dough: Once roasted, let the squash cool slightly, then mash it in a large bowl. Add the egg, nutmeg, salt, pepper, and flour. Mix until a soft dough forms, adding more flour as needed to prevent sticking.

      Shape the Gnocchi: Turn the dough out onto a floured surface. Divide it into 4 pieces, rolling each piece into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. Use a fork to gently press each piece to create ridges.

        Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches; they are ready when they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.

          Sauté the Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spatula. Add the minced garlic and cook for another minute until fragrant.

            Combine Everything: Add the cooked gnocchi and baby spinach to the skillet with the sausage. Toss gently to combine, cooking for another 2-3 minutes until the spinach is wilted.

              Serve: Serve warm, topped with grated Parmesan cheese if desired.

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