Ingredients:

  • 1 tablespoon olive oil
  • 450g (1 pound) Italian sausage, casings removed
  • 1 medium butternut squash (approx. 900g/2 pounds), peeled, seeded, and diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon red pepper flakes (optional)
  • 230ml (1 cup) chicken broth (low sodium)
  • 350g (12 ounces) pre-made gnocchi
  • 115g (½ cup) grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper to taste
  • Fresh sage leaves, for garnish

Instructions:

  1. Dice butternut squash, chop onion, mince garlic, and remove sausage from casings.
  2. Heat olive oil in the skillet over medium-high heat. Crumble and cook the sausage until browned and cooked through. Remove sausage from skillet and set aside.
  3. Add diced butternut squash and onion to the skillet. Sauté until the squash is beginning to soften, about 8-10 minutes. Stir in garlic, dried sage, and red pepper flakes (if using). Cook for 1 minute more.
  4. Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook until butternut squash is tender, about 10 minutes.
  5. Stir in the gnocchi and cooked sausage. Cook until the gnocchi are tender and heated through, about 3-5 minutes.
  6. Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
  7. Garnish with fresh sage leaves and extra Parmesan cheese. Serve immediately.