gnocchi with sausage squash and brown butter

OUR RECIPES

Gnocchi with Sausage, Squash, and Brown Butter Sauce

gnocchi with sausage squash and brown butter

OUR RECIPES

Gnocchi with Sausage, Squash, and Brown Butter Sauce

Brown butter adds a layer of decadence to this incredible dish that features our juicy, smoked sausages. Mildly seasoned, but wonderfully rich, it’s an ideal side dish for a feast, or serve it as a simple and satisfying main course.

4
10
25

3 Schneiders Classic Recipe Sausages, halved and sliced on a bias

2 cups Gnocchi, store bought or handmade, precooked if required

8 oz butternut squash, cut into 1” pieces

2T olive oil

½ t salt

1T plus 4T unsalted butter, divided 1T sage, roughly chopped

2T lemon juice

2T Italian parsley, roughly chopped

2 small cloves garlic, finely chopped

Preheat oven to 375F.

In a medium bowl, toss the squash, 1T of olive oil, and a pinch of salt. Roast squash on a baking sheet lined with parchment until tender, approx. 20 minutes. Reserve.

In a large heavy bottomed skillet on medium heat, add the sausage and cook, stirring frequently, until lightly caramelized. Reserve on a plate lined with paper towel.

Add 1T butter and 1T olive oil to the pan with the gnocchi. Fry the gnocchi until golden. Return the sausage back to the pan along with the squash and toss to combine everything.
In a small frying pan, add 4T of butter and cook on medium heat until the butter starts to froth. Add the sage and continue to cook, swirling the pan until the milk solids turn light brown. Take off the heat, add the lemon juice and season with salt. Finish the sauce with parsley.
Arrange the gnocchi on a large platter and spoon brown butter sauce over top.