Creamy butternut squash gnocchi recipe with HECK! Chicken Italia Sausage, fresh thyme and sage for a rich, cosy autumn dinner recipe that makes an easy family meal.
What You'll Need
- 600g butternut squash, diced
- 2 tbsp olive oil
- Salt and pepper
- 10 HECK! Chicken Italia sausages, de-skinned and broken up
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme
- 8–10 fresh sage leaves
- 300ml double cream
- 800g gnocchi
- 40g butter
- 100g Parmesan, grated
Method
1. Roast the butternut squash on a baking tray with olive oil, salt, and pepper at 200°C for 25–30 minutes.
2. Slice down the middle of each sausage and remove the sausage meat from the skins. Break up the sausage meat and pan-fry until browned.
3. Add the onion, garlic, thyme and sage to the pan and cook until softened.
4. Add in the roasted squash and cream, then simmer for 3–4 minutes.
5. Cook the gnocchi as per the pack instructions, drain and add to the pan.
6. Stir through butter and Parmesan, season and finish with fresh sage.