Ingredients
Equipment
Method
Brown sausage and crisp sage
- Brown the Italian sausage in a large cast iron skillet over medium-high heat, cooking until it is browned. Drain excess fat and set the sausage aside.
- In the same skillet, melt 2 tablespoons of unsalted butter and fry the fresh sage leaves until crisp, turning once as needed. Remove the crispy sage and set aside.
Make the creamy butternut squash sauce
- Lower heat to medium and sauté the minced garlic in the same butter for 1 minute until fragrant. Stir in butternut squash puree and heavy cream.
- Add the grated parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes until the sauce is smooth and thickened. Stir frequently to prevent sticking.
Cook gnocchi and finish
- Cook the potato gnocchi according to package instructions, then add the cooked gnocchi directly into the sauce. Toss to coat so the gnocchi stays glossy.
- Return the browned sausage to the skillet and toss everything together until warmed through. Season with salt and pepper to taste.
- Top with crispy fried sage leaves and extra parmesan for serving. Serve immediately while the sauce is creamy and the sage is crisp.
Notes
Pro tip: keep the sage separate until the end so it stays crisp when serving. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently over low heat with a splash of cream or milk to loosen the sauce. Freezing isn’t recommended because gnocchi can turn grainy after thawing. For a lower-fat option, use half-and-half instead of heavy cream and reduce butter slightly.