Fall Sheet Pan Gnocchi

Low lift but high reward? That’s what we have here. All the cozy cool-weather vibes are happening in this super easy dish which will be on the table in 30 minutes. Butternut squash, sausage, brown butter and tender gnocchi all come together on a sheet pan with seasonings from your spice cabinet and finished with lots of grated pecorino. If you want to make this vegetarian, omit the sausage and replace with mushrooms cut into bite sized pieces.

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Serves 4

INGREDIENTS

1 lb. gnocchi
3 cups butternut squash, cut into ½” cubes
2 spicy Italian sausages, casings removed and cut into bite sized pieces
1 cup sliced shallots
2-3 garlic cloves, sliced
1 tsp fennel seed
1 tsp dried rosemary
1 tsp dried thyme
2 tbsp olive oil
4 tbsp unsalted butter
1 tsp kosher salt
½ tsp black pepper
¼ cup flat leaf parsley, chopped, plus more for garnish
¼ cup pecorino, grated, plus more for serving.

METHOD

Preheat oven to 450F.

Add gnocchi, butternut squash, Italian sausage, shallots, garlic, fennel seed, rosemary, thyme and olive oil to a sheet pan. Season with salt and pepper. Gently mix to combine and spread into a single even layer. Roast for 20-22 mins or until squash is tender and gnocchi is golden brown in spots.

Meanwhile, make the brown butter. Add butter to a small skillet over medium heat and melt until nutty and fragrant and pale golden brown, approximately 4 minutes.

Remove sheet pan from oven drizzle brown butter atop, followed by flat leaf parsley and pecorino. Use metal spatula to gently toss. To serve, spoon into bowls, garnish with flat leaf parsley and finish with more pecorino.