Creamy Butternut Squash Gnocchi with Chicken Sausage

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 pound butternut squash, roasted and pureed until smooth
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• 1 tablespoon olive oil
• 1 pound chicken sausage, sliced into rounds
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender. Let it cool slightly, then scoop out the flesh and puree it until smooth.
2. In a large mixing bowl, combine the butternut squash puree, egg, salt, and nutmeg. Gradually add the flour, stirring until a dough forms. Transfer to a lightly floured surface and knead gently until smooth, about 2-3 minutes.
3. Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces and optionally use a fork to create ridges on each piece.
4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
6. Pour in the heavy cream and bring to a simmer, stirring to combine. Stir in the grated Parmesan cheese, season with salt and pepper, and cook for an additional 2-3 minutes until the sauce thickens slightly.
7. Gently add the cooked gnocchi to the skillet and toss to coat. Cook for another minute to heat everything through.
8. Spoon the dish into serving bowls and garnish with fresh sage leaves.