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creamy butternut squash gnocchi and sausage

Creamy Butternut Squash Gnocchi with Savory Sausage Delight

This creamy butternut squash gnocchi and sausage dish is a comforting, complete meal that's easy to prepare and perfect for busy dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 plates
Course: Dinner
Cuisine: Swedish
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Use lean ground beef for a lighter option.
  • 1 large Egg Can substitute with a flax egg for a vegan option.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs if necessary.
  • 1 medium Onion Finely grated; can substitute with shallots.
  • 1 teaspoon Ground Nutmeg Essential for a traditional Swedish flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
  • 2 tablespoons Olive Oil For browning the meatballs.
For the Noodle Bake
  • 8 ounces Egg Noodles Cook slightly under al dente.
  • 2 cups Beef Broth Use vegetable broth for a vegetarian version.
  • 2 tablespoons Worcestershire Sauce Ensure gluten-free if necessary.
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free option.
  • 1 cup Swiss Cheese Can substitute with Gruyère or mozzarella.
  • 1 tablespoon Fresh Parsley Used for garnish.

Equipment

  • Oven
  • Large Skillet
  • Mixing bowl
  • 9 x 13-inch baking dish
  • Pot for boiling noodles

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. Combine ground beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt, and pepper in a mixing bowl.
  3. Shape the mixture into meatballs, approximately 1.5 tablespoons each.
  4. Heat olive oil in a skillet and sear the meatballs until browned on all sides.
  5. Cook egg noodles in a large pot of salted water until just under al dente, then drain.
  6. In the same skillet, combine beef broth, heavy cream, and Worcestershire sauce, simmering until thickened.
  7. Layer the noodles in the baking dish, place the meatballs on top, and pour the cream sauce over neatly.
  8. Sprinkle Swiss cheese over the dish and bake for 20 minutes until bubbly and melted.
  9. Allow to rest for 5 minutes before garnishing with fresh parsley and serving.

Nutrition

Serving: 1plateCalories: 570kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 15mg

Notes

This recipe is great for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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