One Skillet Butternut Squash Gnocchi with Italian Sausage

Ingredients

• Butter

  Unsalted

  5 tbsp or 71g

• Turkey sausage

  Fresh, raw

  1 lb or 436g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Gnocchi

  Sainsbury's

  16 oz or 454g

• Spinach

  Raw

  5 cup or 150g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

Directions

1. Melt 1 tablespoon of butter in a very large skillet with a tight-fitting lid over medium high. Once the butter is melted, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
2. Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8 to 10 minutes. Add the garlic, salt, pepper, rubbed sage (if using fresh sage, wait to add it until the end), and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
3. Add 1 1/2 cups chicken broth and gnocchi to the skillet. Increase the heat to medium high. Stir to coat the gnocchi, then cover the pan. Cook, covered, until the gnocchi is just tender, about 5 minutes. Uncover and stir in the sausage. Stir in the spinach a few handfuls at a time, allowing it to wilt. If you'd like a looser sauce, add a bit more chicken broth. Sprinkle with Parmesan and season to taste with additional salt, pepper, and red pepper flakes. Enjoy hot.
4. Recipe by: Erin Clarke / Well Plated (source: https://www.wellplated.com/italian-sausage-butternut-squash-gnocchi/)

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