Ingredients
Scale
- 1 lb gnocchi
- 2 cups butternut squash, diced
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Cook gnocchi according to package instructions. Drain and set aside.
- In a pan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add butternut squash and cook until tender, about 10 minutes.
- Pour in heavy cream and stir. Simmer for 5 minutes until slightly thickened.
- Season with nutmeg, salt, and pepper.
- Blend the mixture until smooth using an immersion blender.
- Toss cooked gnocchi in the sauce until well-coated.
- Serve with grated Parmesan and fresh sage.
Notes
- Use pre-cooked or frozen butternut squash to save time.
- For a lighter version, substitute heavy cream with half-and-half.
- Toast the sage leaves in butter for extra flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg