Butternut Squash Sweet Sausage Gnocchi


  1. Preheat the oven to 475 degrees.
  2. Bring a large pot of water to a boil for the gnocchi. Preheat a large cast-iron skillet over medium-high.
  3. Cut the neck off the squash; peel and cut into 1- to 1 1/2-inch cubes. Reserve the bulb portion to roast for another meal.
  4. dd the olive oil to the skillet, two turns of the pan; Add the sausage. Cook, stirring occasionally and breaking up into bite-size pieces, until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl.
  5. Add the butter to the skillet. When it melts, add the sage; cook until crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel. Add the garlic to the skillet; stir until fragrant, 1 to 2 minutes.
  6. Add the squash; season with salt, pepper and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be, and bring to a bubble. Add the sausage; transfer to the oven.
  7. Roast until the squash is tender, 12 to 15 minutes. Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season.
  8. Top with the sage leaves. Serve with the grated cheese.


  • 4 tbsp West Creek butter
  • 1 butternut squash , 1 1/4 to 1 1/2 lb
  • 1 1/2 - 2 cup West Creek chicken stock
  • 4 Peak Fresh Produce® Garlic, Clove(s), crushed
  • 1 1/2 lb Piancone® Pasta, Gnocchi
  • 1/4 tsp nutmeg, freshly grated
  • 2 tbsp Piancone® Oil, Olive
  • Roma Parmigiana Romano Blend
  • 16 large sage leaves, fresh
  • salt and pepper
  • 6 links Roma sweet sausage with fennel, thawed, casings removed
  • 1 cup white wine