Butternut Squash Sweet Sausage Gnocchi
Butternut Squash Sweet Sausage Gnocchi
Directions
- Preheat the oven to 475 degrees.
- Bring a large pot of water to a boil for the gnocchi.
Preheat a large cast-iron skillet over medium-high.
- 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.
- 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.
- 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.
- 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.
- 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.
- Top with the sage leaves. Serve with the grated cheese.
Ingredients
- 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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler