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Butternut Squash, Sausage, and Kale Gnocchi
This one skillet butternut squash, sausage and kale gnocchi comes together in 30 minutes and is so easy to make! Tender butternut squash, hot Italian sausage, lacinato kale, sage, thyme, and pillowy soft gnocchi. This butternut squash gnocchi is the perfect fall pasta dish.
servings
Ingredients
- 1 pound hot Italian sausage (or mild (see note))
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small butternut squash (peeled, seeds removed, diced (about 2 1/2 cups) (see note))
- 1 tablespoon freshly chopped sage leaves
- 1/2 tablespoon freshly chopped thyme leaves
- 1/2 teaspoon red pepper flakes (optional plus more for serving)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons minced shallot
- 4 cloves garlic (minced)
- 1 bunch lacinato kale (dinosaur/Tuscan, stem removed, chopped (3 cups) (see note))
- 1 pound shelf stable gnocchi
- 1 cup chicken broth
- Freshly grated parmesan to serve
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Instructions
- In a dutch oven or high walled skillet over medium/high heat, add 3 tbsp olive oil. Add in Italian sausage and fully cook through, breaking sausage into crumbled as it cooks. Using a slotted spoon, remove sausage and set aside in a bowl, leaving flavored olive oil behind.
- Lower heat to medium and add 2 tbsp butter. Once melted, add in diced butternut squash, fresh thyme, fresh sage, kosher salt, black pepper, and red pepper flakes. Sauté for 4 minutes. Add in the minced shallot and minced garlic and sauté an additional minute.
- Next, add in chopped kale, stir to combine, add back in the Italian sausage, followed by the gnocchi and mix all the ingredients. Pour in the chicken broth and allow to come to a gentle boil. Lower the heat to low and cover.
- Allow the gnocchi to cook for 8 minutes, stirring every few minutes and recovering, to allow the gnocchi to cook evenly. After the 8 minutes, taste to see gnocchi is fully cooked through. Taste and adjust seasoning if necessary.
- Serve with freshly grated parmesan and optional red pepper flakes. Enjoy!
Notes
Italian Sausage
- For this recipe I use hot Italian sausage, but you can also use mild Italian sausage if you want less heat. Most grocery stores sell packaged or loose Italian sausage, but you can also buy the raw links and cut/remove the skin prior to cooking.
Butternut Squash
- Cut butternut squash in the middle using a sharp chef's knife. If the squash is slippery, use a towel to secure. Cut the squash down the middle to expose the seeds. Use a spoon to scoop the seeds and pulp out of the butternut squash, discard. Slice the squash into 1/2 inch slices. Dice the squash. See in-post for photos.
Kale
- For this recipe I use lacinato kale (a.k.a. dinosaur or Tuscan kale). I prefer using lacinato kale in this recipe as opposed to curly or red kale, because it is more tender with a short cooking time. Using a pairing knife, cut alongside the thick stem in the center to remove. Chop kale. In a bowl of water, massage kale with your fingers for 2-3 minutes. This will help tenderize the kale.
Storing
- Store in airtight container in fridge for up to 4 days.
Freezing
- You can also freeze by allowing the dish to cool, placing in freezer safe bag, and freezing. To thaw, place in refrigerator overnight.
Reheating
- You can microwave or heat in oven at 350F for 20 minutes or until gnocchi is heated through.
*See in-post for step-by-step photos of recipe*
Video
Nutrition Information
Calories: 845kcal (42%), Carbohydrates: 69g (23%), Protein: 25g (50%), Fat: 54g (83%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 26g, Trans Fat: 0.2g, Cholesterol: 102mg (34%), Sodium: 1627mg (71%), Potassium: 1250mg (36%), Fiber: 10g (42%), Sugar: 6g (7%), Vitamin A: 26968IU (539%), Vitamin C: 108mg (131%), Calcium: 332mg (33%), Iron: 8mg (44%)