One-pan Creamy Gnocchi Recipe
This one-pan creamy gnocchi recipe ensures a creamy texture by blending half of the cooked pumpkin
with cream cheese, enhancing the dish’s overall flavor.
Ingredients Highlights:
- Butternut Squash: This vibrant and sweet squash adds a touch of autumnal warmth to our dish, providing a creamy base that’s both comforting and nutritious.
- Sausage: Bursting with savory flavors, our sausage brings a hearty richness to the dish, complementing the sweetness of the butternut squash and adding depth to every bite.
- Cremini Mushrooms: These earthy mushrooms lend a robust flavor and meaty texture to our creamy gnocchi, elevating the dish with their umami goodness.
- Leek: Delicately fragrant and subtly sweet, the leek adds a mild onion flavor and a pop of green color to our recipe, enhancing its visual appeal and complexity.
Gnocchi with Sausage, Mushrooms, and Pumpkin
Course: MainCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
30
minutes
Cook Mode
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Ingredients
1 lb 454 g Gnocchi
8 oz 227 g Sliced cremini mushrooms
1/2 cup 120 g Dry white wine
2 Rosemary
1 1 Leek
1/3 cup 70 g Cream Cheese
0.450 lb 200 g Sausage without skin
3 tbsp 14 g Extra virgin olive oil
2 cup 280 g Butternut squash, diced
1 1 Clove of Garlic
Parmesan Cheese for serving
2 tsp 2 Salt to taste
Directions
- Add the diced butternut squash to the skillet and cook until tender, about 8-10 minutes. Add 1/2 cup of water and cover with a lid.
- Once the butternut squash is tender, mince the rosemary leaves and the parsley. Add them to the pan and cook for another 2 minutes.
- Transfer half of it to a food processor. Add the cream cheese and 3 tablespoons of water. Blend until smooth and creamy. Set Aside. Transfer the other half to a plate and set aside.
- Transfer the sausage to a plate and set aside.
- In the same skillet, add another tablespoon of olive oil. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Add the sausage and cook until browned, breaking it up with a spoon as it cooks. Turn up the heat and add the white wine. Let it evaporate.
- Once evaporated turn down the heat and let the susage cook, When the susage is ready add the butternut squash to the skillet and mix everything. Let it simmer for 2 minutes. Return the blended mixture to the skillet. Add salt.
- Cook the gnocchi according to the package instructions. Remove them 3 minutes before cooking and toss them in the skillet. Finish cooking in the skillet by adding one spoon of gnocchi water.
- Adjust with salt. Serve the creamy gnocchi topped with grated Parmesan cheese.
