- 1 butternut squash (1 1/4 to 1 1/2 lbs.)
- 2 tablespoons olive oil
- 6 links (about 1 1/2 lbs.) fresh sweet sausage with fennel, casings removed
- 4 tablespoons butter
- 16 large fresh sage leaves
- 4 cloves garlic, crushed
- Salt and pepper
- About 1/4 tsp. (a couple of pinches) freshly grated nutmeg
- 1 cup white wine
- 1 1/2- 2 cups chicken stock
- 1 1/2 pounds fresh gnocchi
- Grated Parmigiano-Reggiano, for serving
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.
Add 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 for passing at the table.