Roasted Butternut Squash Gnocchi with Sausage

This creamy sausage and gnocchi dish is the perfect comfort food for a cozy dinner. With a rich, savoury sauce made from sausage, butternut squash, and a touch of fresh herbs, it's an easy yet flavourful meal that comes together in no time

Ingredients:

• 1 cup of butternut squash puree
• 1 tbs olive oil
• 1 pack of gnocchi 
• 1 cup heavy cream 
• 1/2 cup of broth or stock
• 3 cloves of garlic minced
• 2 tablespoons fresh sage
• 2 tablespoons fresh thyme
• Salt and peppe

Squash Puree:

1. Preheat your oven to 400°F
2. Cut the squash lengthwise (make sure to scoop out the seeds!) 
3. Drizzle the cut sides with olive oil and salt and pepper. place the squash half sides down and roast for 40-50 minutes until tender.
4. Scoop out the flesh once done and puree in a blender until smooth. If the squash is too thick add a bit of water, stock, or even cream to thin to your desired consistency. 

Instructions:

1. Remove the sausage from its casings and slice it into rounds
   
2. Heat 1 tablespoon of olive oil over medium heat in a large, high-sided skillet. Add the sliced sausage to the pan and cook on one side for about 4 minutes without flipping, allowing it to brown. Then, turn the sausage over and cook for an additional 2 minutes on the other side.
3. To the skillet with the sausage, add the uncooked potato gnocchi, heavy cream, and chicken stock. Stir everything together and bring to a boil over medium heat. Once boiling, cover the skillet with a lid and let the gnocchi cook for about 5 minutes, allowing the sauce to simmer.
4. Next, add the butternut squash puree and minced garlic to the skillet with the gnocchi and sausage. Bring the sauce to a boil again over medium heat, then reduce the heat to low-medium. Stir well and cook for another 3 minutes (or longer if you prefer a thicker sauce). Make sure the gnocchi are fully cooked, the garlic is tender, and the sauce has thickened to your liking. Remove the skillet from the heat.
5. Stir in half of the fresh sage and thyme, then season with salt and freshly ground black pepper to taste.
6. Serve with remaining fresh spices on top!