Gnocchis crémeux à la saucisse et à la courge butternut

Ingrédients

• 12 oz. Italian sausage (sliced)
• 1 Tablespoon olive oil
• 10 oz. potato gnocchi (uncooked)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup butternut squash puree*
• 3 cloves garlic (minced)
• 2 Tablespoons fresh sage (chopped)
• 1 Tablespoons chopped rosemary
• salt and coarsely ground black pepper (to taste)

Préparation

1. 1

   Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

2. 2

   Add sausage and cook on medium heat for 5-6 minutes, until browned.

3. 3

   Set the same skillet to medium heat. Add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil and stir well. Cover with lid. Allow the gnocchi to cook for about 5 minutes.

4. 4

   To the same skillet, add butternut squash puree and minced garlic. Bring sauce to a boil, reduce to low heat, stir well. Cook for about 3 or more minutes, until gnocchi is cooked and sauce has thickened. Remove from heat.

5. 5

   Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.

6. 6

   When serving, top with the remaining sage and thyme.

7. 7

   Enjoy!