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Butternut Squash, Sausage, and Kale Gnocchi Recipe

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★★★★

3.9 from 81 reviews

This hearty and flavorful Butternut Squash, Sausage, and Kale Gnocchi recipe combines savory Italian sausage with tender butternut squash, earthy kale, and pillowy gnocchi all cooked together in one pot for an easy and comforting meal perfect for weeknights.

Ingredients

Scale

Meat

  • 1 pound hot Italian sausage (or mild as preferred)

Produce

  • 1 small butternut squash, peeled, seeds removed, diced (about 2 1/2 cups)
  • 1 tablespoon freshly chopped sage leaves
  • 1/2 tablespoon freshly chopped thyme leaves
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional plus more for serving)
  • 3 tablespoons minced shallot
  • 4 cloves garlic, minced
  • 1 bunch lacinato kale (dinosaur/Tuscan), stem removed, chopped (about 3 cups)

Pantry

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 pound shelf stable gnocchi
  • 1 cup chicken broth

Dairy

  • Freshly grated parmesan for serving

Instructions

  1. Cook the sausage: Heat 3 tablespoons of olive oil in a Dutch oven or high-walled skillet over medium-high heat. Add the hot Italian sausage and cook until fully browned, breaking it into crumbles as it cooks. Once cooked, use a slotted spoon to remove the sausage and set it aside in a bowl, leaving the flavored oil in the pan.
  2. Sauté the butternut squash and aromatics: Reduce the heat to medium and add 2 tablespoons of unsalted butter to the pan. When melted, add the diced butternut squash, freshly chopped thyme and sage, kosher salt, ground black pepper, and red pepper flakes if using. Sauté the squash mixture for 4 minutes until it begins to soften. Then add minced shallot and garlic and cook for an additional minute until fragrant.
  3. Add kale, sausage, and gnocchi: Stir in the chopped kale until combined, then return the cooked sausage to the pan. Add the shelf-stable gnocchi and mix all ingredients together evenly.
  4. Cook the gnocchi: Pour in 1 cup of chicken broth and bring the mixture to a gentle boil. Lower the heat to low, cover the skillet, and let the gnocchi cook for 8 minutes. Stir occasionally during cooking to prevent sticking and ensure even cooking. Taste the gnocchi after 8 minutes to confirm it is fully cooked; adjust seasoning if needed.
  5. Serve: Serve the gnocchi hot topped with freshly grated parmesan cheese and additional red pepper flakes if desired. Enjoy your comforting and flavorful meal!

Notes

  • You can use mild Italian sausage instead of hot if preferred for less spice.
  • If fresh herbs are not available, dried sage and thyme can be substituted, but reduce quantities as dried herbs are more concentrated.
  • Ensure the gnocchi used is shelf stable and not fresh; cooking times may vary with fresh gnocchi.
  • You can substitute chicken broth with vegetable broth to make it pescatarian-friendly but the sausage contains meat.
  • Remove the tough kale stems for best texture.
  • If you want it gluten free, choose gluten-free gnocchi.

Keywords: butternut squash, sausage, kale, gnocchi, one pot, easy dinner, Italian, autumn recipe

Find it online: https://foodiecara.com/butternut-squash-sausage-and-kale-gnocchi-recipe/