Creamy Italian Sausage, Gnocchi & Kale

Ingredients

  • 16 oz. hot Italian sausage, casings removed
  • 1/2 cup yellow onion, finely chopped
  • 2 teaspoons garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup low-fat milk
  • 1 teaspoon red pepper flakes
  • 6 oz. kale, chopped
  • 16 oz. potato gnocchi
  • 2 teaspoons fresh ground black pepper
  • 1/3 cup heavy cream
  • 1/3 cup parmesan cheese, finely shredded

Instructions

  1. In a large skillet, over medium heat, cook and break apart sausage until cooked through (about 6 minutes). 
  2. Drain sausage and transfer to a plate lined with paper towels.
  3. Over medium heat, in the same pan, add onions and sauté about 4 minutes, or until translucent.
  4. Add garlic and sauté until fragrant, about 30 seconds. 
  5. Stir in chicken broth, milk, and red pepper flakes. Bring to a simmer. 
  6. Add in kale, cover skillet and let steam until wilted (about 2 minutes).
  7. Stir in gnocchi and season with pepper. Cover and cook until tender and most of the liquid has been absorbed, about 5 minutes.
  8. Add cream, parmesan and cooked sausage. Serve warm with additional parmesan.

Thanks to the original recipe found here.

Sausage, Apple, & Cranberry Stuffed Butternut Squash

Ingredients

  • 2 med/large butternut squash
  • 3 Tbsp avocado oil or olive oil, divided
  • Sea salt and black pepper
  • 1 lb Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh sage leaves, minced
  • 1 Tbsp fresh rosemary leaves, minced
  • 1 Tbsp fresh thyme leaves, minced
  • 3 cups kale chopped
  • 1 medium apple, chopped (honeycrisp or pink lady)
  • 1 cup pecans, chopped
  • 1/2 cup dried cranberries

Instructions

  1. Preheat your oven to 425° degrees F and prepare a large baking sheet with parchment paper.
  2. Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper.
  3. Place halves face down on the baking sheet and roast in the preheated oven for about 30-40 minutes, or until softened (check at 30 minutes).
  4. Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Cook sausage into the skillet until almost done.
  5. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant.
  6. Add in the fresh herbs and continue to cook for another minute.
  7. Stir in the kale, apples, and pecans, and cook for another minute or two until just softened.
  8. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.
  9. Once the squash is done, allow it to cool until you are able to scoop out the squash, leaving about 3/4” border around the sides and bottom.
  10. Stir the scooped out squash into the sausage mixture.
  11. Generously fill the sausage mixture into the squash boats.
  12. Place filled squash boats onto the the baking sheet and broil on high until the top of the stuffing and squash are golden brown, 2-4 minutes or so.  
  13. Garnish with additional fresh herbs, salt, and pepper to taste.

Thanks to the original recipe found here.

Sausage Stuffed Shells in Roasted Butternut Squash

Makes 3-4 Servings

Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 onion, sliced
  • 3/4 cup milk
  • 3/4 cup vegetable broth
  • 1 pound sausage
  • 2 cups spinach
  • 3 cloves garlic
  • 1 pound jumbo shells, cooked al dente
  • 15 ounces ricotta
  • 1 egg
  • 1/4 cup parmesan, shredded
  • Additional parmesan, shredded
  • Olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Arrange onion and butternut squash in an even layer on a lined baking sheet.
  3. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
  4. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat. 
  5. Place roasted butternut squash and onion in a food processor or large bowl. Puree with processor or immersion blender.
  6. Stir in milk and vegetable broth.
  7. Pour butternut squash sauce into base of a 9×13 baking dish.
  8. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
  9. Fill cooked pasta shells with 3-4 tablespoons of filling.
  10. Arrange shells in butternut squash sauce in the 9×13 baking dish.
  11. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered.
  12. Option to serve with additional parmesan.

Thanks to the original recipe found here.