Ingredients
Equipment
Method
Brown sausage
- Heat a large skillet over medium-high heat, then add the Italian sausage (casings removed) and brown until fully cooked, about 6–8 minutes. Drain off excess fat and set the sausage aside.
Fry sage
- In the same skillet, melt the unsalted butter and fry the fresh sage leaves until crisp and fragrant, about 1–2 minutes. Remove the sage to a plate with a slotted method and keep it nearby for topping.
Make creamy butternut squash sauce
- Reduce heat to medium and sauté the minced garlic in the butter for 1 minute, stirring to prevent browning. Stir in the butternut squash puree and heavy cream, then cook until hot.
Simmer smooth and season
- Add the grated parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes, stirring until smooth and thickened. Taste and adjust with salt and pepper to taste.
Cook gnocchi and toss
- Cook the potato gnocchi according to package instructions, then add the hot gnocchi directly to the sauce. Return the browned sausage to the skillet and toss everything together until the gnocchi is coated.
Finish and serve
- Season once more with salt and pepper, then top with the crispy fried sage leaves and extra parmesan for serving. Serve immediately while the sauce is creamy.
Notes
Pro tip: keep the fried sage separate and add it right at the end so it stays crisp. Store leftovers in an airtight container in the fridge 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 can soften and the cream sauce may split. For a lighter option, substitute half-and-half for heavy cream and reduce parmesan slightly.