Gnocchi with Butternut Squash Noodles, Sage and Italian Salsiccia

Step-by-step method

At a glance

You're combining pan-fried gnocchi with roasted butternut squash noodles and crumbled Italian sausage in a warm sage-infused sauce—think of it as an elegant autumn comfort dish. The trickiest part is timing the roasted squash and crispy gnocchi so they come together at the right moment, but once everything hits the pan, it comes together quickly. A sprinkle of crispy sage leaves on top takes this from simple to restaurant-worthy.

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Side

Prepare the potato gnocchi however you normally would. Some people boil them, but we like to pan-fry them in a little oil until nicely golden. That way they turn out crispy and even tastier. Set the fried gnocchi aside.

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400 gram
Potato Gnocchi
2/6

Roast the squash in the oven

Roast the spaghetti squash until soft. Scoop out the seeds and the soft roasted flesh.

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500 gram
Spaghetti Squash
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Fry the sausage

In a pan, fry the finely chopped shallot in a little oil. Squeeze the salsiccia pieces straight out of their casing into the pan. Fry on all sides. Add the squash.

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2 piece
Shallots

450 gram
Salsiccia

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You can add cream

Add finely chopped sage, about five leaves. Warm everything through thoroughly together. If it looks like there's not enough "sauce" in the pan, add a splash of water or cream.

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5 piece
Sage

100 gram
Whipping Cream 33%
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Mix it all together

Return the gnocchi to the pan with the squash mixture. Stir so the gnocchi get coated in the squash mixture. Season to taste, warm through and serve.

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5 gram
Salt

5 gram
Black Pepper
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Tip:

Garnish the plate with finely chopped fresh sage and crispy sage leaves. To make these, heat oil in a small pan and fry fresh sage leaves in it until crisp.

Gnocchi with Butternut Squash Noodles, Sage and Italian Salsiccia

Name: Cozy Gnocchi with Squash & Salsiccia
Cook time: 70 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 400 gram Potato Gnocchi; 5 gram Black Pepper; 100 gram Whipping Cream 33%; 5 piece Sage; 500 gram Spaghetti Squash; 2 piece Shallots; 450 gram Salsiccia; 5 gram Salt

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Prep — Cook 1 h 10 min

8 Ingredients

6 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

588 kcal

Calories

33 g

Carbohydrates

44 g

Fats

25 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Autumn equals squash. Simple as that. Another star ingredient in today's recipe is salsiccia. This soft Italian sausage is raw inside its casing and incredibly delicious. You can grill it, roast it, braise it or fry it — whole, or squeezed out of its casing, just like we're doing here.

Gluten-free Pork High-protein Main Course Italian Comfort food Hearty & filling

Step-by-step method

At a glance

Side

For this step

Roast the squash in the oven

For this step

Fry the sausage

For this step

Gnocchi with Butternut Squash Noodles, Sage and Italian Salsiccia

Ingredients — what you'll need

What's in it?

About this recipe