Lifestyle
Crispy Sage Gnocchi with Sausage and Butternut Cream
Some dishes earn a permanent spot in the October rotation on the first bite, and this is one of them. Store-bought potato gnocchi skip the boiling pot entirely and go straight into a hot pan, where they turn crisp and golden on the outside while staying pillowy within. They land in a cream sauce centered on roasted butternut squash, garlic, and fresh sage, with savory crumbles of Italian sausage throughout and a generous shower of Parmesan to finish.
Why This One Belongs in Your Fall Rotation
- Big flavor from a short list: Browned sausage does most of the seasoning work, and the fat it leaves behind becomes the base of the sauce.
- Creamy without being heavy: Homemade butternut squash puree gives the sauce its body and a deep, roasted sweetness, so a modest amount of cream goes a long way.
- It tastes like the season: Sage, thyme, and squash are fall's most familiar combination for good reason, and here they come together in one bowl.
- Easy to plan around: The puree can be made days ahead, and the recipe doubles easily for a crowd.
Steady Heat, Start to Finish
Every step of this recipe depends on a reliable heat source, starting in the oven. Roasting the squash at 400°F is what turns it sweet and deeply flavored rather than watery. An oven that runs hot in one corner and cool in another leaves you with edges that scorch while the others stay firm. ZLINE Professional Ranges pair their cooktops with a convection oven so the squash roasts evenly from end to end. The same oven can later hold the crisped gnocchi soft while the sauce finishes.
On the cooktop, the recipe asks two different things at once. One skillet needs strong, even heat to crisp the gnocchi without steaming them. The other needs a gentle, controlled simmer, because a sauce made with cream and squash puree will scorch quickly if the flame runs hot. ZLINE DuoPro™ Ranges handle both. Their Italian-crafted dual-function brass burners reach a sear of up to 25,000 BTUs and settle down to an 800 BTU simmer, so you can crisp gnocchi over high heat on one side while the sauce barely bubbles on the other.
Crispy Sage Gnocchi with Sausage and Butternut Cream
Ingredients
For the butternut squash puree
- 1 medium butternut squash
- 1 tbsp vegetable oil
- Salt and pepper, to taste
For the gnocchi
- 12 oz Italian sausage, casings removed (about 3 links)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 pkg (16–17.6 oz) shelf-stable potato gnocchi [confirm size]
- 3 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme leaves
- ¾ cup chicken broth, plus more to thin
- ¾ cup heavy cream
- 1 cup butternut squash puree
- ½ cup grated Parmesan cheese, plus more for serving
- ½ tsp salt
- ½ tsp coarsely ground black pepper
Notes for a Better Bowl
- Make the puree ahead: Roasting and blending the squash is the longest part of this recipe, and it's easy to do in advance. The puree keeps in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. With the puree ready to go, dinner comes together in about 35 minutes.
- Add the gnocchi last: The crisp exterior softens the longer it sits in sauce, so toss just before serving and get bowls to the table quickly.
- Short on time? Use canned: Plain, unsweetened canned butternut squash or pumpkin puree works in a pinch. Avoid pumpkin pie filling, which is already sweetened and spiced.
- Make it your own: Hot Italian sausage adds a welcome kick against the sweetness of the squash, and chicken sausage makes for a lighter version.
Instructions
Make the butternut squash puree
Heat the oven to 400°F; use the convection setting if available. Halve the squash lengthwise and scoop out the seeds and stringy fibers. Lightly oil a baking sheet, place the halves cut-side down, and roast for about 30 minutes, until a knife slides easily into the thickest part.
Turn the halves cut-side up so they cool faster. Once they're cool enough to handle, peel away the skin. It should slip right off.
Transfer the flesh to a food processor or blender, working in batches if needed. Blend until completely smooth and creamy, then season lightly with salt and pepper. Measure out 1 cup for the sauce. A medium squash makes more than you need, so save the rest for later.
Make the gnocchi
In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned and cooked through, about 6 to 8 minutes. Transfer to a plate, leaving about 1 tablespoon of fat in the pan.
In a second large skillet (nonstick is easiest), heat the olive oil and butter over medium-high. Add the gnocchi straight from the package in a single layer; there's no need to boil them. Let them cook undisturbed until golden on the bottom, about 3 to 4 minutes, then toss and cook until crisp all over. Work in two batches if the pan is crowded. Set aside, or keep warm on a sheet pan in a 200°F oven.
Return the sausage pan to medium heat. Add the garlic, sage, and thyme and stir for about 1 minute until fragrant. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan, then return the sausage to the skillet.
Stir in the heavy cream and butternut squash puree. Simmer gently, stirring often, until the sauce coats the back of a spoon, about 4 to 5 minutes. Turn off the heat and stir in the Parmesan. Taste before seasoning, since the sausage and cheese are both salty, then add the salt and pepper as needed. If the sauce is too thick, loosen it with a splash of broth.
Add the crispy gnocchi to the sauce and toss for 30 seconds to 1 minute, just until coated. Serve right away, topped with extra Parmesan.
