- 1 pound ground Italian sausage, bulk version or removed from casings
- 1 small yellow onion diced, about 1 cup
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup butternut squash puree
- 2 cups chicken broth
- 1 pound potato gnocchi
- 1 tablespoon chopped fresh sage, plus more for garnishing
- Pinch red pepper flakes, optional
Brown the sausage in a large sauté pan over medium-high heat, breaking apart the meat, until it is cooked through. Transfer the sausage to a plate.
Reduce the skillet heat to medium. Add the onion. Cook, stirring occasionally, until the onions are soft and browned, about 8 to 10 minutes. Add the garlic, salt, pepper, and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
Add the chicken broth and the 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 just tender, about 5 minutes.
Uncover and stir in the sausage and fresh chopped sage. Season to taste with additional salt, pepper, and red pepper flakes. If desired, garnish with fresh sage leaves or lightly fry the sage leaves before adding (you can fry them after browning the sausage, but before adding the onion and set them aside for serving). Serve immediately.
- Yields: 4-6 servings
- Preparation Time: 40 minutes