Butternut Squash Gnocchi with Italian Sausage

Ingredients

4 Tbsp butter, divided

1 lb italian sausage

1 small butternut squash, about 1 1/4 lbs, cut into 1/2-inch cubes

1 small yellow onion, diced

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp ground pepper

1 tsp rosemary

1/4 tsp nutmeg

1 1/2 to 2 cups chicken broth

1 lb gnocchi

5 oz baby spinach, roughly chopped

1/4 cup grated Parmesan

Pinch red pepper flakes (optional)

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Brown sausage in a very large skillet with a tight-fitting lid over medium high, breaking the meat apart until it is browned and cooked through. Transfer the sausage to a plate. 

1. Reduce the heat to medium. Add 4 T butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8-10 minutes. Add the garlic, salt, pepper, rosemary and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 minute.

2. Add 1 1/2 cups chicken broth and gnocchi to the skillet. Increase the heat to medium high. Stir to coat the gnocchi, then cover the pan. Cook, covered, until the gnocchi is tender, about 5 minutes. Uncover and stir in the sausage. Stir in the spinach a few handfuls at a time, allowing it to wilt. If you’d like a looser sauce, add a bit more broth.. Sprinkle with parmesan and season to taste with additional salt, pepper, and red pepper flakes.

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