Ingredients
Scale
- 12 oz Italian sausage casings removed (I used 3 sausage links)
- 1 tablespoon olive oil
- 10 oz potato gnocchi
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup butternut squash puree
- 3 cloves garlic minced
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme
- salt and coarsely ground black pepper to taste
Instructions
- Remove sausage from casings and slice it.
- Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
- Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
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To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
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To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
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Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.
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Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
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When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.