Gnocchi and Winter Vegetables with Sage Cream Sauce

• Vegetarian

• Produce

  • 1 1/2 cups Brussels sprouts
  • 2 cups Butternut squash
  • 1 1/2 cups Button mushrooms
  • 1/2 Red onion
  • 1 1/2 tbsp Sage, fresh leaves

• Pasta & Grains

  • 1 1 lb package Gnocchi, store-bought

• Baking & Spices

  • 3/4 tsp Black pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Heavy cream
  • 3 oz Mozzarella cheese, fresh
  • 1 tbsp Parmesan cheese, grated

Found on floatingkitchen.net

Description

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

Directions

• 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.

Nutrition