Squash and Sausage Gnocchi | Midwest Living
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Squash and Sausage Gnocchi

Squash and Sausage Gnocchi

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  • Makes: 6 to 8 servings
  • Yield: 10 cups
  • Hands On 20 mins
  • Total Time 45 mins

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Hello, comfort! This one-pan supper dish is loaded with Italian sausage, butternut squash, spinach and cheese.

Ingredients

  • 1 pound bulk Italian sausage
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 2 - pound butternut squash, seeded, peeled and cut into 1/2-inch cubes (4 cups)
  • 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried sage
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 1 pound shelf-stable potato gnocchi
  • 4 cups baby spinach
  • 1/2 cup freshly grated Parmesan cheese

Directions

  1. In a Dutch oven, cook sausage until browned; remove from skillet and set aside.
  2. Add olive oil, onion, squash and sage to Dutch oven. Cook over medium heat 10 minutes or until vegetables are tender, stirring occasionally.
  3. Add water and salt; bring to boiling. Stir in gnocchi; reduce heat and simmer, uncovered, 3 minutes or until gnocchi float to the top.
  4. Stir in sausage and spinach. Stir until spinach is wilted.
  5. Serve in bowls topped with Parmesan.

Nutrition Facts

(Squash and Sausage Gnocchi)

Servings Per Recipe 6, chol. (mg) 63, Thiamin (mg) 1, sat. fat (g) 10, Riboflavin (mg) 0, cal. (kcal) 521, vit. A (IU) 11400, iron (mg) 2, Fat, total (g) 30, vit. C (mg) 28, carb. (g) 45, Monounsaturated fat (g) 15, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 4, Folate (µg) 65, Niacin (mg) 4, sugar (g) 3, Potassium (mg) 577, pro. (g) 18, calcium (mg) 139, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, fiber (g) 3, sodium (mg) 1123

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