Paired with our 2019 Carmel Valley Pinot Noir, this creamy Honeynut Squash Gnocchi with Sausage, Thyme and Sage is the ultimate Autumn comfort food.
The subtle sweetness of the squash combined with the rich herbal notes of the sage, thyme and sausage are all well matched for our Pinot Noir’s earthy undertones. The wine’s aromas of dark berries and potpourri further enhance this seasonal dish, creating a truly harmonious pairing.
Creamy Honeynut Squash Gnocchi with Sausage, Thyme and Sage
Serves 4
Ingredients:
12 oz Italian Sausage
1-2 Tbs Olive Oil
10 oz Gnocchi (we love this brand if using store-bought)
1 cup Heavy Cream
1/2 cup Chicken Broth
1 ea Honeynut Squash
2 Tbs garlic, minced
2 Tbs fresh sage, chopped
2 Tbs fresh thyme
Parmesan, grated to garnish
Salt and Coarsley Ground Pepper, to taste
Method:
Preheat the oven to 400°
Cut the honeynut squash in 2 halves and remove the seeds and pulp from each half. Next, drizzle with olive oil, salt and pepper and place cut side down on a baking sheet to roast for 30 minutes. The squash will be fork tender once fully cooked. Remove from oven and allow to cool slightly. Next, spoon out the cooked squash from each of the halves and blend in a food processor until creamy. Season to taste with salt and pepper.
*Note this step can be done ahead of time and excess puree can be stored in the fridge for up to 1 week or in the freezer for 3 months.
Remove sausage from casings and slice into 1/4" rounds. Meanwhile, heat 1-2 Tbs of olive oil on medium heat in a large skillet. Once the oil begins to ripple, it's time to begin browning the sausage. Each side will take about 3 minutes – you're looking for a nice caramalized color on each side. Once cooked, drain oil from the pan and add chicken stock. Using a spatula, loosen up the brown bits on the bottom of the pan to encorporate into the final sauce.
Add heavy cream and uncooked gnocchi to the pan with the sausage and chicken stock, stir gently and bring to a boil. Once the liquid comes to a boil, lower temperature and simmer, covered, for about 5 minutes.
Next, add 1 cup of butternut squash puree to the pan, stir to combine and simmer for an additional 3 minutes. At this point, you'll want to check that the gnocchi is cooked through and the sauce is thick enough to coat the back of a spoon. Add half of the sage and thyme and season to taste with salt and coarsley ground black pepper.
To serve, garnish with remaining sage and thyme and a bit of parmesan pour yourself a glass of 2019 Carmel Valley Pinot Noir!