Ingredients

• 2lbs Italian Venison Sausage (about nine links)*
• 1 TBSP olive oil
• 20oz potato gnocchi
• 2 cups heavy cream
• 1 1/2 cup chicken broth
• 3 TBSP minced garlic
• 2 cups butternut squash puree**
• Salt and pepper to taste
• Sage for topping

Directions

• Slice sausage (can remove casing)
• Over medium heat, add olive oil and cook sausage with garlic
• While the sausage is cooking, add heavy cream, gnocchi, and broth to a large pot and bring to a boil over medium heat. Reduce temperature, add cooked sausage, and cook an additional 3 minutes (covered)
• Add puree and stir for a few minutes until combined
• Add salt and pepper and top with sage to taste and enjoy! 

*You can always use pork sausage

**You can do store-bought puree or, as I did buy, steamed butternut squash and use a food processor to turn it into a puree (just throw it in the microwave and then pulse the squash)

Thank you so much for visiting the blog! As you know, this is an ad-free blog thanks to your support of my commissionable links. If you need a new kitchen item, here are all of my kitchen essentials: https://sarahbowmar.com/2021/10/kitchen-essentials/