Polish Sausage & Butternut Squash Gnocchi

Looking for a hearty, comforting dish to warm you up on a chilly evening? This Polish Sausage & Butternut Squash Gnocchi is the perfect blend of savoury, nutty, and creamy flavours that will satisfy every craving. Grimm’s Polish Sausage adds a smoky richness, while tender butternut squash and crispy gnocchi bring a delightful contrast in texture. Fresh sage and a splash of sherry wine elevate the dish with aromatic depth, and a sprinkle of Parmesan and toasted pine nuts ties it all together with a nutty, cheesy finish. Whether you’re hosting friends or indulging in a cozy dinner for the family, this recipe is bound to impress with its comforting flavours and simple, rustic charm.

Prep: 30 minutes
Cook: 20 minutes
Serves: 4

Ingredients

  • 1 Grimm’s Polish Sausage Ring 
  • 500g pack of gnocchi
  • 1 pack of fresh sage
  • 1 small/medium butternut squash diced into small cubes ( 2 1/2 cups)
  • 2 small shallots
  • 1/2 cup of pine nuts
  • 1/2 cup of fresh Parmesan plus extra for garnish
  • 1/2 cup of heavy cream
  • 2 tablespoons of sherry cooking wine
  • 1 brick of unsalted butter
  • Olive oil

Instructions

  1. In a pot of boiling water, cook gnocchi to package instructions. Remove gnocchi from water and place in a bowl. Toss with olive oil to prevent sticking and set aside. Reserve 1/2 cup of Pasta water.
  2. On medium heat in a pan, add 3 tablespoons of butter and 4 sage leaves. The sage will infuse the butter. Once fully melted, add in diced shallots and small cubes of butternut squash. Turn heat to medium high and sauté for approximately 6-7 minutes. Deglaze with the sherry wine vinegar and add in your Polish Sausage sliced into rounds. Continue to cook until the sausage gets crispy edges and the squash is cooked through (about 5-6 more minutes).
  3. Remove the squash and sausage mixture and place in a bowl. Add olive oil into the same pan and on medium high heat, add the cooked gnocchi. If your pan is too small, do it in batches. Crisp up the gnocchi on one side and toss.
  4. At this point, add in the sausage and squash mixture.
  5. Add in the cream, 2 tablespoons of butter, and the parmesan. Toss until everything is well coated. Add in pasta water as needed. Start with 1/4 cup. Toss in the pan until the sauce is slightly reduced.
  6. Finish by placing the gnocchi in a bowl and garnishing it with toasted pine nuts, crispy sage leaves, parmesan and a little flakey salt.
  7. Enjoy!

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