Time for Heart Warming Comfort Food: Gnocchi with Brussels Sprouts, Butternut Squash & Italian Sausage
Gnocchi with Brussels Sprouts, Butternut Squash and Optional Plant-Based or Regular Italian Sausage
Winter weather returned to New England this first week of Spring, and I’m about warm up some of last night’s left-over gnocchi to fuel some heavy shoveling. Something about spring snow makes me crave comfort food, and this dish warmed me right up inside. Bright green and orange colors help cheer things up on the table too!
Snow-Dusted Daffodils in the Garden
Although homemade gnocchi is delightful beyond compare, the shelf-stable version is a handy pantry staple and one of my favorite quick bases for a meal (if you’ve never tried it, you can usually find gnocchi in your grocer’s pasta aisle). Instead of boiling, I prefer to pan-fry the fluffy little pillows in olive oil or butter until golden brown and then add a bit of liquid (stock, wine or water), near the end to preserve a bit of the firm texture.
Lightly browned Brussels sprouts and butternut squash (a versatile vegetable that I love to use in everything from soups, salads, chilis and stews —like this tasty favorite— to roasted sheet pan suppers and pastas), are the star players in this one-pan dish. And although this vegetable-forward dish stands well on its own, the addition of a bit of sweet Italian sausage (plant based or regular), really hits a delightful, savory-sweet spot and adds some protein! Easy to adapt, you can eliminate one of the vegetables from this dish or try a different one; frozen vegetables, such as spinach, will also work in a pinch. Use honey instead of maple syrup and try different warm spices. Feel free to improvise if you are missing an ingredient or two. Be sure to select a large pan to make things easier. A 12″ Lodge Cast Iron Skillet is my go-to pan for making bigger meals. Experiment and share what you discover in comments!
Gnocchi with Brussels Sprouts, Butternut Squash & Italian Sausage
2 Tbs Olive Oil (1 Tbs is optional for plant-based or regular sausage)
1 Pound Plant-Based or Regular Italian Sausage, casing removed. (optional)
1 Pound Brussels sprouts cleaned and sliced in half lengthwise
1 Pound Butternut Squash, cubed
1 Small Yellow Onion, peeled and diced
4 Cloves Garlic, minced
Kosher salt to taste
Freshly ground black pepper to taste
1/4 Tsp Nutmeg
4 Tbs Unsalted Butter
1 Tbs Maple Syrup
1 Cup Broth (Vegetable, Homemade Chicken or water if you are in a pinch)
1 Pound shelf-stable potato gnocchi
Fresh chopped herb of your choice; sage or thyme leaves work well
Freshly grated Reggiano Parmesan cheese for the table
If using plant-based or regular Italian sausage: In a 12″ or larger skillet (I like my Lodge Cast Iron Skillet for this), heat the oil over medium high and crumble in the Italian sausage. Break up sausage with a spoon to loosen and distribute in an even layer. Cook approximately 5 minutes or until lightly browned, then stir and cook an additional minute or two. Remove golden brown sausage to a plate with slotted spoon and set aside.
Add remaining tablespoon of oil to pan and swirl to evenly coat. Add Brussels sprouts, cut side down, and cook on medium for about 5 minutes or until lightly browned. Stir and cook a couple minutes longer. Gently push sprouts to the sides of the pan. Add onion and butternut squash. Continue cooking on medium for another 5-8 minutes. Add garlic, nutmeg, salt, pepper to taste (no more than a 1/2 tsp salt if you are using sausage). Stir and cook another minute.
Push vegetables gently to one side of your pan. If you are using a smaller pan, you may prefer to remove the vegetables to a plate. My pan is high and wide enough to hold everything. Add gnocchi to the open side of your pan, breaking it apart as needed to form an even layer. Add the 4 Tbs of butter and cook, allowing the butter to foam. Watch carefully. It will have a nutty scent when browned. Add the maple syrup. Cook for a minute, stirring to coat the gnocchi. Toss and stir to combine all ingredients. Add the sausage back in, if using and stir to combine. Pour in stock and reduce heat to medium-low, cover and cook for 5 more minutes, or until the vegetables are fork-tender. Remove from heat and add your herb of choice. Toss again and allow the dish to sit for 5 minutes for the flavors combine.
Serve warm in shallow, warmed bowls with freshly-grated Parmesan cheese.
Springtime Snowfall Coats the Seed Pods and Branches
Article and Images copyright Michaela at The Gardener’s Eden, all rights reserved. All content on this site (with noted exceptions), is the property of The Gardener’s Eden and may not be used, reproduced or reposted elsewhere without written consent.
Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through the affiliate-links here. A small percentage of each sale will be paid to The Gardener’s Eden, and will help with site maintenance and web hosting costs. Thank you!