Gnocchi With Roasted Butternut Squash* Recipe
Make Gnocchi With Roasted Butternut Squash* Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gnocchi
Roasted Butternut Squash
Sauce and Garnish
Method
Prepare the Butternut Squash
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Cube the Squash
Peel and seed the butternut squash, then cut it into 1-inch cubes.
- 3
Season and Roast
In a bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground nutmeg. Spread them out on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and golden, stirring halfway through.
Cook the Gnocchi
- 4
Boil Water
In a large pot, bring salted water to a boil.
- 5
Cook the Gnocchi
Add the potato gnocchi to the boiling water. Cook according to package instructions, usually about 2-3 minutes or until they float to the top. Drain and set aside.
Prepare the Sauce
- 6
Melt the Butter
In a large skillet over medium heat, melt 4 tablespoons of unsalted butter.
- 7
Add Sage
Once the butter is melted and bubbly, add the fresh sage leaves and cook for about 2 minutes, until the leaves are crispy.
- 8
- 9
Serve
Serve immediately, garnished with grated Parmesan cheese and fresh parsley.
