Butternut Squash, Sweet Sausage & Gnocchi with Sage

Butternut Squash, Sweet Sausage & Gnocchi with Sage
  • 4Servings


  • 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.