Gnocchi with Butternut Squash and Sausage

I tried to make pumpkin gnocchi, and it was a disaster.  I learned, yet again, that you should just buy the damn gnocchi at the store.   That goes for buttenut squash, too.  Buy it already peeled and sliced.  I practically sliced off my thumb last year cutting apart a squash making Colleen's delicious butternut squash and goat cheese dip.  

This butternut squash and sausage gnocchi was seriously good.  It met Mark’s “you could actually serve this to guests” approval.  Plus, it was fast and only involved two pans.  Nice.

Swirl of EVOO

Pat of butter

1 shallot, chopped

1 Cup butternut squash, cubed

1 package precooked chicken sausage, sliced (smoked with apples)

Splash of apple cider (wine or chicken broth would work, too)

Whole wheat potato gnocchi

Salt and pepper

Parsley, dried, to taste

Parmigiano Reggiano, fresh grated.

Boil water for gnocchi.

Heat a large sauté pan to medium heat.  Add oil and butter.  When butter has melted, add shallots and sauté for a few minutes.  Add butternut squash.  Continue to sauté just until the squash starts to brown or stick.  Season with salt and pepper.  Add a splash of apple cider, and then the sliced sausage.  Stir and shake the pan.  Reduce heat to simmer, add the parsley and cover and keep warm until the gnocchi is done.

Boil gnocchi in salted water according to package instructions (just a few minutes until the dumplings float).  Drain, and add cooked gnocchi to the squash and sausage pan.  Stir to coat.  Feel free to cover and leave on low heat while you eat your salad.