Fall Sheet Pan Gnocchi And Squash Bake Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • 2 pounds butternut squash, cut into 1-inch dice
  • 3 tablespoons olive oil, divided
  • 1 pound potato gnocchi
  • 4 tablespoons butter
  • 5 sage leaves, whole, and 3 tablespoons fresh sage, chiffonade cut, divided
  • 2 shallots, minced
  • 3 garlic cloves, minced
  • ½ cup white wine
  • 1 cup heavy cream
  • ½ cup sour cream
  • ¼ cup toasted pine nuts
  • Kosher salt and white pepper, to taste
Directions
  1. Preheat the oven to 425 F.
  2. Prep a baking sheet with parchment paper.
  3. Toss the squash with 2 tablespoons of olive oil and season with salt and pepper.
  4. Spread the squash on the prepared sheet and roast it at 425 F for 20 minutes.
  5. Bring a pot of water to a boil.
  6. Boil the gnocchi until they float, drain them, and toss them with the remaining oil.
  7. Add the gnocchi to the sheet pan with the squash, and roast for 15 minutes until the gnocchi are golden and crispy.
  8. Meanwhile, add the butter to a pan.
  9. Add the whole sage leaves, and cook them on medium-low heat until the butter turns brown and the sage is crispy.
  10. Strain the butter and return it to the pan, reserving the sage.
  11. Add the shallots and garlic to the pan and saute until translucent.
  12. Deglaze the pan with the wine, and cook until reduced by half.
  13. Whisk in the creams, simmer until thickened, and season to taste.
  14. Drizzle the sage cream sauce over the roasted gnocchi and squash.
  15. Garnish with the crispy fried sage, the fresh sage, and pine nuts, and serve.