Start by boiling the butternut squash until fork-tender. Once soft, mash it into a smooth puree. This is the base of your pillowy gnocchi dough!

Combine the squash puree with flour, one egg, plus salt and pepper. Mix it gently until a soft dough forms. Roll the dough into ropes and cut it into bite-sized pieces. Use a fork to press soft ridges into each piece (these hold all the creamy sauce later!).

Step 3: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface. It’s such a satisfying moment when they’re

Melt butter in a saucepan, then toss in the minced garlic. Once fragrant, pour in the heavy cream and simmer gently. Stir in the Parmesan until the sauce becomes rich and velvety. Add salt and pepper to taste.

Heat olive oil in a skillet, add onions, and cook until translucent. Crumble the Italian sausage into the pan and cook it until thoroughly browned, adding red pepper flakes for a hint of spice.

Add the cooked gnocchi to the sauce, tossing gently to coat each piece. Plate it up, and top with the sausage mixture. Sprinkle it with a bit of parsley and extra Parmesan for garnish