Gnocchi and Winter Vegetables with Sage Cream Sauce
Ingredients
- 2 cups peeled and cubed butternut squash
- 1 1/2 cups brussels sprouts, halved
- 1 1/2 cups button mushrooms, quartered
- 1/2 red onion, peeled and sliced into wedges
- 3 tablespoons extra-virgin olive oil
- 3/4 tsp. salt, divided
- 3/4 tsp. black pepper, divided
- 1 lb package store-bought gnocchi
- 1/2 cup heavy cream
- 1 1/2 tablespoons fresh sage leaves, chopped
- 1 tablespoon grated Parmesan cheese
- 3 ounces fresh mozzarella cheese, torn into pieces
Instructions
- Pre-heat your oven to 425 degrees. In a large rimmed baking pan, toss together the butternut squash, brussels sprouts, mushrooms and sliced red onion with the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer the baking pan to your pre-heated oven and roast the vegetables for 20 minutes, stirring once half way through the cooking time. Remove and set aside. Leave your oven set to 425 degrees.
- While the vegetables are roasting, bring some water to a boil in an oven-proof pot. Add the gnocchi and cook it according to the package instructions. Drain and set aside.
- Using the same pot you used to cook the gnocchi, combine and warm the cream, sage leaves, Parmesan cheese and the remaining 1/4 tsp. each of the salt and black pepper over medium heat until the sage smells fragrant, about 2 minutes. Don’t let the cream come to a boil. Add the cooked gnocchi, roasted vegetables and mozzarella cheese, stirring to combine. Then transfer the pot to your oven and cook for 5 and additional minutes.
- Remove the pot from your oven and allow the gnocchi to rest for about 3-5 minutes before serving. Garnish with additional fresh sage leaves, if desired.
- Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
Notes
1. If you don’t have an oven-proof pot, you can transfer everything to a baking dish before warming it in your oven.
