Ingredients
Equipment
Method
Cooking Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Allow the roasted squash to cool, then blend until smooth. Set aside.
- In a mixing bowl, combine squash puree, egg, Parmesan, nutmeg, salt, and pepper. Gradually add flour until a soft dough forms.
- Knead the dough briefly, then cover and let it rest for 10-15 minutes.
- Shape the dough into ropes and cut into bite-sized pieces, using a fork to create ridges.
- Cook the sausage in a skillet until browned, then add onion and garlic and sauté until tender.
- Deglaze with white wine, then add crushed tomatoes and seasoning. Let the sauce simmer for 30 minutes.
- Boil salted water and cook the gnocchi until they float, about 2-3 minutes.
- Combine cooked gnocchi with the sauce and let them cook together for another minute before serving.
Nutrition
Notes
This dish adapts beautifully to vegetarian options using mushrooms or spinach. Perfect for meal prepping and storing leftovers.