Honeynut Squash Gnocchi

 Honeynut (or Butternut) Squash Gnocchi

1. 1 package Beyond Meat Italian Sausage (grill on BBQ, cut into slices)
2. 1-2 Tbs olive oil
3. 2 packages gnocchi
4. 1 can coconut milk or cream
5. 1/2 c. vegetable broth (add more if needed)
6. 3 ea honeynut squash, or 1 butternut squash
7. 2 Tbs garlic, minced
8. 2 Tbs fresh sage, chopped
9. 2 Tbs fresh thyme
10. Brazil nut parmesan, grated to garnish
11. Salt and coarsley ground pepper, to taste

Preheat oven 400. Cut the honeynut squash in 2 halves and remove the seeds and pulp from each half. Next, drizzle with olive oil, salt and pepper and place cut side down on a baking sheet to roast for 30 minutes. 

While squash is cooking, prepare the gnocchi according to package in a large pot. Drain the water, and cook gnocchi in a skillet with olive oil to add some crispness to the dumplings. Once crisp, put back into the large pot. Grill sausage, slice and add to gnocchi.

The squash will be fork tender once fully cooked. Remove from oven and allow to cool slightly. Next, spoon out the cooked squash from each of the halves in a high speed blender. Add coconut milk, broth, garlic, salt and pepper and blend until creamy. 

Put sauce into a skillet to warm, add in sage & thyme stirring regularly. Pour warm sauce over gnocchi and sausage. Mix until incorporated, serve and top with parmesan & fresh herbs.