{"id":7076258,"date":"2026-10-05T00:23:20","date_gmt":"2026-10-05T00:23:20","guid":{"rendered":"https:\/\/fivemor.com\/?p=7076258"},"modified":"2026-10-05T00:23:20","modified_gmt":"2026-10-05T00:23:20","slug":"gnocchi-with-roasted-squash-and-sausage","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7076258","title":{"rendered":"Gnocchi with Roasted Squash and Sausage"},"content":{"rendered":"


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Piles of winter squash are making themselves known in my local grocery stores, a clarion call for fall comfort food.\u00a0 I like roasted squash, particularly delicata, since it is so easy to prepare and you can leave the very thin, nutritious skin on.\u00a0 Once roasted, it almost melts into the sauce for this dish, which actually is another option.\u00a0 You can mash and mix in any roasted squash, or even pureed raw squash.\u00a0 In that case, just add it with the broth.\u00a0 My eldest would prefer it that way since the texture of winter squash isn’t her favorite.\u00a0 She’s a summer squash girl.\u00a0 Honestly, both kids prefer zucchini.\u00a0 But we all love gnocchi so this is a winner.\u00a0 And actually, eldest happily ate the whole thing plus leftovers the next day because the squash was sparse enough to be fine for her.\u00a0 The sweetness of the squash balances the salty sausage and tempers the richness of the creamy sauce.\u00a0 And of course we love to throw in some baby spinach for extra greens and because we all like it that way.<\/p>\n

This is a pretty quick dish, definitely under an hour, and very filling.\u00a0 I prefer to use the air fryer for my roasting, and the main dish is pretty much ready in the time it takes to roast the squash.\u00a0 So it’s combine and serve!\u00a0 The sauce will get thicker quickly once the gnocchi start to cook and absorb the liquid.\u00a0 Add a splash more broth if you would like it thinner.\u00a0 I have two different sages, a variegated variety with long, thin leaves, and a standard culinary variety with full and thick leaves.\u00a0 I tend to fry up the thinner ones when doing fried sage, and chop the big fuzzy ones.\u00a0 Fresh sage is so wonderfully fragrant.\u00a0 I would probably use acorn squash in the future for my kids’ tastes, since they prefer non sweet winter squash.\u00a0 (But I love the delicata!)<\/p>\n

Gnocchi with Roasted Squash and Sausage
<\/span><\/i>serves 4-6<\/span><\/p>\n

1 tbsp olive oil\u00a0
1 lb bulk Italian sausage\u00a0
2 tbsp chopped fresh sage\u00a0
2-3 cloves garlic, minced
\u00bd cup dry white wine or dry sherry
2 packages shelf stable gnocchi\u00a0
1 cup heavy cream\u00a0
1 cup chicken broth\u00a0
2 delicata or small honeynut squash
\u00bd tsp salt\u00a0
\u00bd tsp black pepper\u00a0
\u00bc cup grated Romano cheese
3 large handfuls baby spinach (about 4 oz)
2 tbsp toasted walnuts (optional garnish)
Fried sage (optional garnish)<\/p>\n

Preheat oven to 450\u00b0F.\u00a0 Wash and dry the squash. Cut off and discard the ends of the squash.\u00a0 If using honeynut squash, peel the skin off.\u00a0 Halve or quarter lengthwise, scoop out and discard the pulp and seeds, then medium dice.\u00a0 Transfer to a sheet pan.\u00a0 Drizzle with olive oil and season with salt and pepper, tossing to coat. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside.\u00a0 (These may also be roasted in an air fryer at 375\u00baF for 20 minutes.)<\/i><\/p>\n

In a deep skillet, heat oil over medium.\u00a0 Crumble the sausage into the skillet in pieces.\u00a0 Cook without stirring for 5 minutes.\u00a0 Turn the pieces and cook until browned and crisp, 2 to 3 minutes.\u00a0<\/p>\n

Stir in the fresh sage and garlic.\u00a0 Cook for 30-60 seconds, until fragrant. Add wine or sherry and cook, stirring occasionally, until reduced by half, a couple minutes.\u00a0 Add the gnocchi, cream, and broth.\u00a0 Cover loosely and cook,\u00a0 stirring occasionally, until gnocchi is tender and sauce has thickened slightly, about 5 minutes.<\/p>\n

Reduce heat and stir in roasted squash, salt, and pepper, then fold in the spinach until wilted.\u00a0 Remove from heat and serve topped with the cheese, nuts, and fried sage, if desired.\u00a0<\/p>\n\n\n\n\n
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Variegated sage is pretty for garnish.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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The regular sage is more of a blue green color.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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The crispy bits are so good.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Any Parm or romano is fine, shredded or shaved.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Small portions stick to the ribs!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Be sure to check out the rest of our winter squash recipes on this Sunday Funday:<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Piles of winter squash are making themselves known in my local grocery stores, a clarion call for fall comfort food.\u00a0 I like roasted squash, particularly delicata, since it is so easy to prepare and you can leave the very thin, nutritious skin on.\u00a0 Once roasted, it almost melts into the sauce for this dish, which […]<\/p>\n","protected":false},"author":1,"featured_media":7076259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[64222,22542,8107,15096],"dealstore":[],"offerexpiration":[],"class_list":["post-7076258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-gnocchi","tag-roasted","tag-sausage","tag-squash"],"yoast_head":"\nGnocchi with Roasted Squash and Sausage - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7076258\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gnocchi with Roasted Squash and Sausage - 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