In the Kitchen

For my family, October is one of our busiest months. Two of my boys have birthdays, plus Halloween and all the fall activities. Because of that, I’m always searching for ways to simplify weeknight meals. This recipe, Creamy Fall Italian Sausage Gnocchi, fits perfectly. It is a cross between a creamy pasta sauce and a thick soup and packed with fall flavor. Think: Comfort in a bowl. I serve it with a side salad and garlic bread. My family goes crazy! Hope you enjoy.

Ingredients

1- 16oz bag butternut squash cubed

1tbsp. olive oil

1 medium onion, chopped

2 tbsp. butter

4-5 Italian sausage links, we prefer spicy

1-16oz pkg gnocchi

1c. heavy cream

1c. pumpkin puree

1 ½ c. bone broth or chicken broth

4 large cloves garlic, minced

2 tbsp. fresh thyme, minced

2 tbsp. fresh sage, minced

1 ½ tsp. white wine vinegar

1 large pinch crushed red pepper flakes

½ tsp. paprika

Salt and pepper to taste

Instructions

1. On a baking tray lined with parchment, place butternut squash. Drizzle with olive oil, a pinch of salt and pepper. Bake at 375 degrees for 20-25 min until the pieces are cooked through. While its cooking, start on the onions.

2. In a large skillet over medium heat, melt butter, add onions and a pinch of salt and pepper. Cook onions for 15-20 minutes or until caramelized. Add sausage and brown both sides.

3. Add in the gnocchi and cook until the gnocchi start to brown.

4. Add in the chicken broth, heavy cream, pumpkin puree, garlic and herbs. Boil until gnocchi is cooked through and the sauce is thick. Add in vinegar, red pepper flakes, paprika, and then add salt and pepper to taste. When the squash is done add it into the pot. Serve immediately.

Notes:

1. Spicy or mild Italian sausage will work.

2. Use broth of choice to thin sauce if necessary.

3. I used pre chopped butternut squash from the store to roast and canned pumpkin for the sauce to help it come together faster.