This roasted gnocchi with butternut squash and fresh sage has a simple browned butter sauce that pairs perfectly with salty parmesan cheese. 25-minute sheet pan recipe that makes a great side dish or vegetarian main dish for the holiday.
PREP TIME 5 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 4servings
Ingredients
1(16 oz) package dried gnocchi
1cupbutternut squash chunkscut into 1-inch pieces
2tbspolive oil
1bunchfresh sage
1/2tspgarlic salt
1/2tspcrushed red pepper flakes
4tbspbutter
1/4cupparmesan cheese shavings
Instructions
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Spread the gnocchi and butternut squash out on the pan. Chop half the sage and sprinkle it over the gnocchi.
Drizzle the pan with olive oil and use your fingers to toss and coat everything evenly. Spread the gnocchi and squash back out into an even layer. Sprinkle the garlic salt and crushed red pepper flakes evenly over the top.
Bake for 20 - 25 minutes or until the gnocchi are crispy and the butternut squash is starting to char on the edges. There's no need to toss the dish while cooking if you use parchment paper.
While the gnocchi are roasting, place the butter in a small saucepan and heat over medium-high heat. When the butter starts to turn golden brown, remove it from the heat immediately. Do not leave the butter unattended, it can burn quickly.
When the gnocchi are finished roasting, drizzle the browned butter over the top and toss together. Sprinkle the parmesan cheese over the gnocchi. Rip the remaining sage leaves and sprinkle them over the top. Serve immediately.
Recipe Notes
Easy Variations:
Roasted Gnocchi with Sweet Potatoes: Substitute 1 cup chopped sweet potatoes for the butternut squash.Roasted Gnocchi with Zucchini: Use fresh thyme instead of sage, zucchini chunks, and some fresh lemon zest.Roasted Gnocchi with Tomatoes: Omit the sage, use cherry tomatoes, and sprinkle fresh basil over the top after it is finished roasting.