One Skillet Butternut Squash Gnocchi with Italian Sausage

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  Unsalted Butter(75g)
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  Sausage, Turkey, Italian(454g)
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  Squash, Butternut
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  Yellow Onion(240g)
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  Garlic(180g)
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  1/2 teaspoon kosher salt (plus additional to taste)
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  1/4 teaspoon ground black pepper
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  Sage, Fresh(5g)
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  Nutmeg, Ground(1g)
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  Low Sodium Chicken Broth(480g)
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  Gnocchi, Potato, Store-Bought(454g)
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  Spinach(1200g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Red pepper flakes

Instructions

1. 1Melt the butter in a large skillet over medium-high heat. Once melted and foaming, add the Italian turkey sausage and cook, breaking it apart with a spoon, until browned and no longer pink inside, about 5–7 minutes. Transfer the sausage to a plate.
2. 2Reduce heat to medium and add the remaining butter to the skillet. Once melted, add the butternut squash and onion, stirring occasionally, until the squash is tender and golden brown, about 8–10 minutes.
3. 3Add the garlic, sage, nutmeg, salt, and pepper, and cook over medium heat until fragrant, about 1 minute.
4. 4Pour in the chicken broth and add the gnocchi, stirring to coat. Increase heat to medium-high, cover the skillet, and cook until the gnocchi is just tender, about 5 minutes.
5. 5Uncover the skillet and stir in the cooked sausage. Add the spinach in handfuls, stirring until each addition wilts completely, about 2–3 minutes total. If a thinner sauce is desired, add more chicken broth.
6. 6Remove from heat and sprinkle the Parmesan over the top. Season to taste with additional salt, pepper, and red pepper flakes.
7. 7Divide the gnocchi evenly into 6 airtight containers while hot. Refrigerate for up to 4 days, or freeze for up to 3 months.