Roasted Butternut and Sage Gnocchi

Easy dinner with delicious seasonal winter flavors of butternut squash, brown butter, sage and sausage!

Prep Time 10

Cook Time 45

Course Dinner, Lunch, Main Course

Cuisine American, Italian, Seasonal

Servings 4 Servings

Preheat your oven to 350°F
On your sheet pan, toss together the cubed butternut squash, olive oil, thyme and salt and pepper. Bake for 40 minutes or until the butternut squash is tender and starting to brown on the edges.
While the butternut squash is baking, make your brown butter. Place your full stick of butter in a small frying pan or pot and let it melt completely on medium/low heat. Continue cooking until the milk solids in your butter have started to brown and give off a nutty aroma. When your butter is browned, add in your sage leaves and turn off the heat.
In your large frying pan, brown the Italian Sausage and drain off any excess fat. You want to be sure to leave at least a tablespoon or so in the pan because you will be frying the gnocchi in that fat.
Remove the sausage from the pan and add in your gnocchi. Do not boil them ahead of time, the frying will cook them through. Brown your gnocchi on both sides.
When your gnocchi is browned, add the roasted butternut squash, browned Italian sausage and about half of your brown butter mixture. Stir everything together over medium heat for about 5 minutes until everything is nice and hot. be sure to season with salt and pepper as desired.
Serve up the gnocchi mixture and garnish with a drizzle of brown butter, some chopped toasted pecans, and if you're feeling it, some grated parmesan. Enjoy!

Keyword Autumn, Brown Butter, Sage Butter, Sausage, Winter