We stumbled across this recipe while looking for something new to do with our butternut squash. Since we had the gnocchi and spinach on hand as well, it just made sense. Plus I’m a huge fan of anything that makes fewer dishes to be washed.It went over like gangbusters and I was a little upset we didn’t have leftovers. Still can’t complain when even our pickiest eaters are not only willing to give it a try, but are willing to go back for more.
Here’s the link to the original: https://www.wellplated.com/italian-sausage-butternut-squash-gnocchi/
- 5 tablespoons butter — divided
- 1 pound ground sweet Italian turkey sausage — removed from casings if needed
- 1 small butternut squash — about 1 1/4 pounds, cut into 1/2-inch cubes (about 3 1/2 cups cubes total; if you have a little extra, use a very large skillet and add it all if you really love squash, or reserve the extra for another time)
- 1 small yellow onion — diced, about 1 cup
- 3 cloves garlic — minced
- 1/2 teaspoon kosher salt — plus additional to taste
- 1/4 teaspoon black pepper
- 1 teaspoon rubbed sage — or 1 tablespoon chopped fresh sage
- 1/4 teaspoon ground nutmeg
- 1 1/2 to 2 cups low-sodium chicken broth
- 1 pound potato gnocchi*
- 5 cups loosely packed baby spinach — about 5 ounces or 5 generous handfuls
- 1/4 cup freshly grated Parmesan — optional—we loved it both with and without
- Pinch red pepper flakes — optional
- Melt 1 tablespoon of butter in a very large skillet with a tight-fitting lid over medium high. Once the butter is melted, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
- Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8 to 10 minutes. Add the garlic, salt, pepper, rubbed sage (if using fresh sage, wait to add it until the end), and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
- Add 1 1/2 cups chicken broth and gnocchi to the skillet. Increase the heat to medium high. Stir to coat the gnocchi, then cover the pan. Cook, covered, until the gnocchi is just tender, about 5 minutes. Uncover and stir in the sausage. Stir in the spinach a few handfuls at a time, allowing it to wilt. If you’d like a looser sauce, add a bit more chicken broth. Sprinkle with Parmesan and season to taste with additional salt, pepper, and red pepper flakes. Enjoy hot.
- Store leftovers in the refrigerator for 3 to 4 days. Rewarm gently in the microwave or on the stovetop with a splash of extra chicken broth or water to keep it from drying out.
- You can find packaged gnocchi near the pasta in your grocery store.