Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Creamy Italian Sausage Butternut Squash and Gnocchi Soup
- 1 lb Polidori Hot Italian Sausage
- 1 tbsp Olive oil
- 10 oz Potato gnocchi
- 1 cup Heavy cream
- 1/2 cup Chicken broth
- 1 cup Butternut squash puree
- 3 cloves Garlic minced
- 2 tbsp Fresh sage chopped
- 2 tbsp Fresh thyme
- Salt and pepper to taste
- Remove sausage from casings and slice it.
- Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
- Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
- To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
- To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
- Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper
- Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
- When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.
- NOTES: The total cooking time does not include the time required for roasting the butternut squash and making the butternut squash puree. We recommend that you do that in advance.Because you will be roasting whole butternut squash, you will have more than you need (1 cup) for this recipe. Refrigerate or freeze the leftover butternut squash puree in an airtight container.If using dried thyme, use ½ teaspoon of dried thyme (not powdered) or ¼ teaspoon of powdered dried thyme.