🥄 Ingredients:
6 ounces Italian sausage, sliced 1/2 tablespoon olive oil 5 ounces potato gnocchi 1/2 cup heavy cream 1/4 cup chicken broth 1/2 cup butternut squash puree 1.5 cloves garlic, minced 1 tablespoon thyme Salt and coarsely ground black pepper, to taste
🥄 Instructions:
In a large, high-sided skillet, heat 1/2 tablespoon of olive oil over medium heat.
Add the sliced sausage to the skillet and cook for about 4 minutes on one side without turning to brown the sausage slices. Flip them over and cook for an additional 2 minutes.
To the skillet with the sausage, add the uncooked potato gnocchi, heavy cream, and chicken broth. Bring the mixture to a boil over medium heat, stirring well. Cover with a lid and allow the gnocchi to cook for about 5 minutes on medium heat while the sauce simmers.
In the same skillet with the gnocchi and sausage, add the butternut squash puree and minced garlic. Bring the sauce to a boil on medium heat, then reduce the heat to low-medium. Stir everything thoroughly and continue to cook for about 3 minutes or until the gnocchi are cooked through, the garlic reaches your desired level of doneness, and the sauce thickens. If you prefer a thicker sauce, cook it a bit longer. Remove from heat.
Stir in the thyme. Season the dish with salt and freshly ground coarsely black pepper to taste.
