Crispy gnocchi with Italian sausage and butternut squash sauce

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STEP 1

Thaw the sausage

Seal the frozen links in a freezer bag and submerge the bag in lukewarm water in a 9x13 pan. Leave it 30 minutes, swapping the water once if it turns cold.

NOTE FROM A PAST ATTEMPT

lukewarm, not hot. Hot water cooks the outside of the link before the center gives up its ice.

Ingredients

Sausage

2 links frozen Italian sausage (about 6 oz total)

Vegetables

1 medium zucchini, sliced into half moons1 bunch broccoli, cut into small florets (about 12 oz)1 tbsp butter or neutral oil1 tsp Lawry's seasoned salt1 tsp smoked paprika1/2 tsp onion powder

Gnocchi and sauce

1 lb shelf-stable potato gnocchi2 tbsp butter15 oz jarred butternut squash sauce

To finish

2 oz feta, crumbled2 green onions, thinly sliced

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