Ingredients
Equipment
Method
Brown the sausage
- Brown Italian sausage in a large skillet over medium-high heat until cooked through, then drain excess fat and set the sausage aside.
Fry the sage
- Fry the sage leaves in the unsalted butter over medium heat until crisp and slightly darkened at the edges, then remove and set aside.
Make the butternut cream sauce
- Sauté the garlic in the same butter for 1 minute, until fragrant but not browned.
- Add the butternut squash puree and heavy cream, then stir to combine and heat until steaming.
- Stir in parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes until smooth and thickened.
Combine and finish
- Cook the potato gnocchi according to package instructions, then add the gnocchi directly to the sauce.
- Return the browned Italian sausage to the skillet and toss everything together until the gnocchi is evenly coated.
- Season with salt and pepper to taste, then top with the crispy sage leaves and extra parmesan for serving.
Notes
Pro tip: Keep the sage moving in the butter so it crisps without burning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Freezing isn’t recommended because gnocchi and cream can become grainy when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).