This hearty gnocchi dish uses seasonal squash, browned butter, Italian sausage, fresh herbs, and asiago cheese for a delicious, rich flavor combination. Serve with a light side salad for a savory, filling dinner.
Ingredients
- 1 pound bulk Italian sausage
- 1 package (16 ounces) potato gnocchi
- 1 large butternut squash, peeled, seeded, and cut into 1/2 inch cubes
- 6 tablespoons butter, cubed
- 1/4 cup chopped fresh sage
- 4 ounces Asiago cheese, finely shredded (1 1/3 cups)
- Salt and pepper to taste
- Additional shaved Asiago cheese
- Minced fresh sage
Instructions
| 1. Cook sausage in a Dutch oven or deep, large skillet over medium heat until meat is no longer pink; drain. Remove from pan, wipe pan clean. |
| 2. Cook gnocchi in the same pan according to package directions. Add the squash to water at the same time as gnocchi. Boil for 3-4 minutes or until gnocchi floats to the top of the water. Drain, reserving 1 cup hot gnocchi water. Set aside; wipe pan dry. |
| 3. Melt butter in same pan over medium-low heat; cook for 3-5 minutes until butter is deep golden brown, stirring occasionally. Add the gnocchi, squash, and chopped sage. Cook for 5-7minutes longer until squash is tender, stirring occasionally. |
| 4. Reduce heat to low. Stir in asiago and 1/2 cup reserved hot water. Add remaining hot water, 1/4 cup at a time, until sauce is smooth. Stir in sausage; heat through. Season with salt and pepper to taste. Garnish with shaved asiago and minced sage. |