One Skillet Butternut Squash Gnocchi with Sausage
A convenient recipe you can make in one pan
Equipment
- 1 Large skillet or dutch oven
Ingredients
- 5 tbsp Unsalted butter divided
- 1 lb sausage removed from casings, if needed
- 1 small butternut squash cut into 1/2 inch cubes
- 1 small onion chopped
- 3 cloves garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp sage
- 1/4 tsp ground nutmeg
- 1 1/2 cups low-sodium chicken broth
- 1 lb gnocchi
- 5 cups loosely packed spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Melt 1 T butter in a large skillet with a tight fitting lid over medium high heat. Once the butter is melted, add the sausage.
- Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
- Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden. About 8-10 minutes.
- Add the garlic, salt, pepper, sage, and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
- Add 1 1/2 cups of broth and gnocchi to the skillet. Increase the heat to medium high. Stir in the gnocchi, then cover the pan.
- Cook, covered, until the gnocchi is just tender, about 5 minutes.
- Uncover and stir in the sausage. Stir in the spinach a handful at a time, allowing it to wilt.
- Sprinkle with Parmesan and season to taste.
Notes
TO STORE: Refridgerate gnocchi in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm gently in the microwave or on the stovetop with a splash of extra broth or water to keep it from drying out.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refridgerator before reheating.