Ingredients:

  • 1 lb bulk Italian sausage
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup butternut squash puree
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (16 oz) potato gnocchi
  • 2 cups fresh kale or baby spinach
  • 1 tbsp fresh sage, chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the Italian sausage, breaking it apart with your spatula. Cook until the meat is browned and the edges are crisp (about 5-7 minutes). Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. In the same pan, add the butter and diced onion. Sauté until the onion is translucent and smells sweet. Stir in the minced garlic and chopped sage, cooking for just 60 seconds until fragrant.
  3. Add the dry gnocchi directly to the pan with the aromatics. Sauté for 5-8 minutes, stirring occasionally, until the gnocchi are golden-brown and have a slight crust on both sides.
  4. Lower the heat to medium. Stir in the butternut squash puree and heavy cream. Stir constantly until the sauce is uniform and begins to simmer gently. Fold the cooked sausage and the kale or spinach into the pan.
  5. Stir in the Parmesan cheese until melted and the sauce thickens to a glossy consistency. Once the kale is wilted, serve immediately.