Ingredients
Equipment
Method
Brown sausage
- Heat a large skillet over medium-high heat and add the Italian sausage. Cook until browned, then drain excess fat and set the sausage aside.
Fry sage
- In the same skillet over medium heat, melt the unsalted butter and add fresh sage leaves. Fry until the leaves turn crisp and slightly dark at the edges, then remove and set aside.
Make the creamy squash sauce
- Add the minced garlic to the skillet and sauté for 1 minute, stirring to prevent burning. Stir in the butternut squash puree and heavy cream, then bring to a gentle simmer.
- Add the grated parmesan, nutmeg, and red pepper flakes, stirring until smooth. Simmer for 5 minutes, stirring often, until the sauce thickens and looks glossy.
Cook gnocchi and finish
- Cook the potato gnocchi according to package instructions, then add the cooked gnocchi directly into the sauce. Toss gently to coat the gnocchi in the creamy squash mixture.
- Return the browned sausage to the skillet and toss everything together until evenly distributed. Season with salt and pepper to taste.
- Top with crispy fried sage leaves and extra parmesan for serving. Serve immediately while the sauce clings to the gnocchi.
Notes
For the smoothest sauce, keep the simmer gentle once the parmesan goes in so it emulsifies without breaking; stir frequently. Store leftovers in an airtight container in the refrigerator up to 3 days and reheat on low with a splash of cream or milk to loosen the sauce. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, keeping the simmer low and stirring often.