Buttery Gnocchi with Sausage, Kale and Butternut Squash

Prep Time
Cook Time


  •  1 Tablespoon olive oil
  •  8 ounces hot Italian sausage
  •  3 Tablespoons Danish Creamery Butter, divided
  •  1 ½ cups (8 ounces) diced butternut squash
  •  1 garlic clove, minced
  •  1 bunch kale, stems removed and leaves roughly chopped
  •  Kosher salt
  •  freshly ground black pepper
  •  1 pound prepared potato gnocchi
  •  ½ cup grated parmesan, plus more for serving
  •  red pepper flakes, for serving


  • Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking up, until browned and cooked through, 8- 10 minutes. Drain on a paper towel-lined plate.
  • Wipe out skillet and melt 1 tablespoon of butter. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Transfer to plate with sausage.
  • Melt another tablespoon of butter in skillet. Add garlic and cook until fragrant, about 30 seconds. Add kale, season with salt and pepper, and saute until tender and wilted, 8- 10 minutes. Return sausage and butternut squash to pan and warm through.
  • Meanwhile, bring a large pot of salted water to a boil. Cook gnocchi according to package directions. Use a slotted spoon to transfer gnocchi to skillet with about 1/2 cup pasta cooking liquid, remaining tablespoon butter and parmesan. Cook, tossing and adding more pasta cooking liquid as needed, until a light sauce coats the gnocchi, about 2 minutes. Serve with extra parmesan and red pepper flakes.

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