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Creamy Butternut Squash Gnocchi with Sausage Recipe

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★★★★★

4.9 from 74 reviews

This Creamy Butternut Squash Gnocchi with Sausage recipe combines tender, flavorful gnocchi with a rich, creamy sauce infused with sweet corn, fresh thyme, and a smoky blend of spices. Pan-seared chicken adds a hearty protein element, making this dish a comforting, satisfying meal perfect for a cozy dinner.

Ingredients

Scale

For the Chicken

  • 1 large egg, beaten
  • 1/4 cup all-purpose flour or gluten-free flour
  • 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
  • Kosher salt and black pepper, to taste
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons salted butter, divided

For the Sauce and Gnocchi

  • 4 ears corn, kernels removed from the cob
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme leaves
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup canned coconut milk, cream, or whole milk
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/4–1/2 teaspoon cayenne pepper, adjusted to taste
  • 1/2 cup fresh basil
  • Lemon wedges, for serving

Additional Ingredients

  • Butternut squash gnocchi (quantity not specified, adjust according to serving size)
  • Sausage (type and quantity not specified, recommend 1 pound Italian sausage)

Instructions

  1. Prepare the chicken: Place the beaten egg and flour separately in shallow bowls. Season the chicken cutlets with kosher salt and black pepper. Dredge each chicken cutlet first in the egg, then coat thoroughly with the flour. Set aside on a plate.
  2. Cook the chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of salted butter in a large skillet over medium heat. When the oil begins to shimmer, add the coated chicken cutlets. Cook each side until golden brown and cooked through, approximately 5 minutes per side. Remove the chicken from the skillet and set aside.
  3. Sauté vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the corn kernels, minced garlic, and fresh thyme leaves. Sauté for about 5 minutes, stirring occasionally, until the corn is golden and fragrant.
  4. Deglaze the pan: Pour in the dry white wine and allow it to reduce slightly while scraping any browned bits from the bottom of the skillet to enrich the sauce.
  5. Add dairy and spices: Stir in the coconut milk (or cream/whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Simmer the mixture gently to combine the flavors and thicken the sauce.
  6. Cook the gnocchi and sausage: In a separate pan, cook the sausage until browned and cooked through. Boil or pan-sear the butternut squash gnocchi according to package instructions or until tender and slightly crisped. Combine the gnocchi and cooked sausage with the sauce, stirring well to coat everything evenly.
  7. Finish and serve: Chop fresh basil and stir it into the sauce just before serving to add brightness. Plate the gnocchi and sausage mixture alongside the cooked chicken cutlets. Serve with lemon wedges on the side for a fresh, citrusy finish.

Notes

  • You can substitute chicken with your choice of protein or omit for a vegetarian version.
  • If preferred, use regular cream or whole milk instead of coconut milk for a traditional creamy texture.
  • Adjust the cayenne pepper quantity based on your spice preference.
  • For a gluten-free option, use gluten-free flour and gnocchi made without wheat.
  • Fresh thyme can be substituted with dried thyme at 1 teaspoon if fresh is unavailable.
  • When cooking gnocchi, pan-searing after boiling creates a pleasant crispy texture.

Keywords: butternut squash gnocchi, chicken cutlets, creamy sauce, sausage, corn, thyme, smoked paprika, easy dinner recipe

Find it online: https://spiceupwithsophie.com/creamy-butternut-squash-gnocchi-with-sausage-recipe/