Creamy Sausage and Squash Gnocchi

Roast squash and caramelised sausage coming together to form one of the all time great gnocchi dishes. A hug in a bowl. Your MOB are going to love it.

📝 Ingredients

• 1 Butternut Squash
• 1 Onion
• 1 Clove Garlic
• 15 g Fresh Rosemary
• 1 tsp Chilli Flakes
• 25 g Panko Breadcrumbs
• 6 Pork Sausage
• 0.5 tsp Fennel Seed
• 300 ml Chicken Stock
• 500 g Fresh Gnocchi
• 150 g Mascarpone
• 30 g Parmesan
• Salt
• Black Pepper
• Olive Oil

👨‍🍳 Instructions

1. 1Heat your oven to 190°C.
2. 2Peel your butternut squash and chop it into 1 inch cubes.
3. 3Place into a roasting tin with a drizzle of olive oil, salt and pepper and toss with your hands to coat. Roast for 30 minutes until tender and caramelised, turning every so often to ensure they cook evenly.
4. 4Whilst your squash cooks, finely chop your onion, garlic and rosemary.
5. 5Heat a small glug of olive oil in a small frying pan. Add half of your chilli flakes and rosemary along with your panko breadcrumbs and fry for a few minutes until golden, crispy and smelling glorious. Set aside.
6. 6Heat a little olive oil in a large frying pan and add the meat from your sausages. Fry over a medium-high heat for 5 mins until cooked and golden, breaking up with the back of your spoon so you get lots of individual chunks.
7. 7Add your onion to the pan and turn down the heat to medium. Fry for 10 minutes until softened, then add your garlic, the rest of your rosemary, your remaining chilli flakes and fennel seeds. Cook for another 2 minutes.
8. 8Add your chicken stock and bring to a simmer, then tip in your gnocchi and simmer for 5 minutes. Give your mixture a good stir, then add your butternut squash, mascarpone and parmesan to the pan. Stir to combine, then season to taste.
9. 9Serve with a sprinkling of your breadcrumbs and a little more parmesan.