GNOCCHI means knot or knuckle—but these luscious dumplings, made
from potatoes and flour, are actually light and fluffy. Find packages in stores either
refrigerated, shelf-stable packages, or frozen.
■Preheat the oven to 475°.
Bring a large pot of water to
a boil for the gnocchi.
Preheat a large cast-iron
skillet over medium-high.
■Cut the neck off the
squash; peel and cut into
1- to 1 1 ∕ 2 - inch cubes. Reserve
the bulb portion to roast for
another meal.
■Add the olive oil to the
skillet; add the sausage.
Cook, stirring often and
breaking up the meat with a
spoon, until browned, about
8 minutes. Using a slotted
spoon, transfer the sausage
to a bowl. Add the butter to
the skillet. When it melts,
add the sage; cook until
crispy and the butter
browns, about 2 minutes.
Using a slotted spoon,
transfer the sage to a paper
towel. Add the garlic to the
skillet; stir until fragrant,
1 to 2 minutes. Add the
squash; season with salt,Butternut Squash,
Sweet Sausage &
Gnocchi with Sage
SERVES 4
1 butternut squash
( 11∕4 to 11∕2 lb.)
2 tbsp. olive oil
11∕2 lb. fresh sweet sausage
with fennel, casings
removed
4 tbsp. butter
16 large fresh sage leaves
4 cloves garlic, crushed
Kosher salt and pepper
1∕4 tsp. freshly grated
nutmeg
1 cup white wine
11∕2 to 2 cups chicken stock
11∕2 lb. refrigerated potato
gnocchi
Grated Parmigiano-
Reggiano, for servingpepper, and nutmeg. Add
the wine and cook, stirring
often, until reduced a bit,
about 1 minute. Add 1 1 ∕ 2 to
2 cups stock (depending on
how saucy you want the
dish to be) and bring to a
bubble. Add the sausage;
transfer to the oven. Roast
until the squash is tender,
12 to 15 minutes.
■Meanwhile, reduce the
heat of the boiling water to
medium so it is gently
boiling. Salt the boiling
water and add the gnocchi.
Cook until the gnocchi f loat
to the surface and are just
cooked through, 3 to
5 minutes. Drain the
gnocchi.
■Add the gnocchi to the
sauce; toss to combine.
Season. Serve in shallow
bowls and top with the sage
leaves. Serve with the
Parmigiano-Reggiano.SAGE
With a strong
aroma and
earthy flavor,
this herb lends
itself to
the robust
flavors of
Italian sausage
and winter
squash used in
this dish.