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Ingredients
  • 8 ounces cremini mushrooms
  • ½ medium red onion
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1 pound pre-cut (1-inch) butternut squash cubes (about 4 cups)
  • 1 pound fresh, shelf-stable, or frozen potato gnocchi
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces uncooked sweet or hot Italian sausage
  • Grated Parmesan cheese, for serving (optional)
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