Gnocchi with Roasted Squash and Sausage

Piles of winter squash are making themselves known in my local grocery stores, a clarion call for fall comfort food. I like roasted squash, particularly delicata, since it is so easy to prepare and you can leave the very thin, nutritious skin on. Once roasted, it almost melts into the sauce for this dish, which actually is another option. You can mash and mix in any roasted squash, or even pureed raw squash. In that case, just add it with the broth. My eldest would prefer it that way since the texture of winter squash isn't her favorite. She's a summer squash girl. Honestly, both kids prefer zucchini. But we all love gnocchi so this is a winner. The sweetness of the squash balances the salty sausage and tempers the richness of the creamy sauce. And of course we love to throw in some baby spinach for extra greens and because we all like it that way.

This is a pretty quick dish, definitely under an hour, and very filling. I prefer to use the air fryer for my roasting, and the main dish is pretty much ready in the time it takes to roast the squash. So it's combine and serve! The sauce will get thicker quickly once the gnocchi start to cook and absorb the liquid. Add a splash more broth if you would like it thinner. I have two different sages, a variegated variety with long, thin leaves, and a standard culinary variety with full and thick leaves. I tend to fry up the thinner ones when doing fried sage, and chop the big fuzzy ones. Fresh sage is so wonderfully fragrant.

Gnocchi with Roasted Squash and Sausage
serves 4-6

1 tbsp olive oil
1 lb bulk Italian sausage
2 tbsp chopped fresh sage
2-3 cloves garlic, minced
½ cup dry white wine or dry sherry
2 packages shelf stable gnocchi
1 cup heavy cream
1 cup chicken broth
2 delicata or small honeynut squash
½ tsp salt
½ tsp black pepper
¼ cup grated Romano cheese
3 large handfuls baby spinach (about 4 oz)
2 tbsp toasted walnuts (optional garnish)
Fried sage (optional garnish)

Preheat oven to 450°F. Wash and dry the squash. Cut off and discard the ends of the squash. If using honeynut squash, peel the skin off. Halve or quarter lengthwise, scoop out and discard the pulp and seeds, then medium dice. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper, tossing to coat. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside. (These may also be roasted in an air fryer at 375ºF for 20 minutes.)

In a deep skillet, heat oil over medium. Crumble the sausage into the skillet in pieces. Cook without stirring for 5 minutes. Turn the pieces and cook until browned and crisp, 2 to 3 minutes.

Stir in the fresh sage and garlic. Cook for 30-60 seconds, until fragrant. Add wine or sherry and cook, stirring occasionally, until reduced by half, a couple minutes. Add the gnocchi, cream, and broth. Cover loosely and cook, stirring occasionally, until gnocchi is tender and sauce has thickened slightly, about 5 minutes.

Reduce heat and stir in roasted squash, salt, and pepper, then fold in the spinach until wilted. Remove from heat and serve topped with the cheese, nuts, and fried sage, if desired.