Fennel Sausage with Butternut Squash Gnocchi
Pan-fried fennel sausage bites with sautéed gnocchi served with a creamy roasted butternut squash sauce with fresh rosemary and thyme.
Servings: 4 people
Ingredients
- 1 butternut squash
- 1 tsp olive oil
- rosemary removed from stem
- thyme removed from stem
- salt and pepper to taste
- 3 tbsp crème fraiche
- 1 cube chicken bouillon
- 1 pound potato gnocchi homemade or store bought
- 1/3 cup chicken broth or white wine
- 1/2 cup fennel sausage see notes
- 1 cup parmesan grated
- fresh thyme to serve
Instructions
- Preheat the oven to 425 degrees F. Cut the butternut squash in half, lightly score in a cross hatch pattern and season with salt, pepper, rosemary and thyme. Roast until soft and tender about 35-40 minutes. Remove from the oven and let cool slightly.
- Scoop out all the flesh and insides of the squash and add it to a blender. Blend with chicken bouillon cube and crème fraiche until smooth.
- Heat a large skillet with a bit of cooking oil over medium heat. Once hot, tear the fennel sausage into bite sized pieces and drop them in the hot pan to sear. Brown on both sides. Stir in the gnocchi once the sausage has been flipped tossing until browned.
- Once browned, pour the butternut squash sauce into the pan, stir in the broth or wine and simmer until a silky sauce forms.
- Season with freshly grated parmesan cheese, season with additional salt and pepper if needed and garnish with some thyme. Enjoy!
Notes
Fennel Sausage:
* combine everything together and mix well. Refrigerate until ready to use.