Description
Delight in this easy and flavorful Sheet Pan Butternut Squash and Sausage Gnocchi recipe featuring roasted gnocchi, tender butternut squash, savory sausage, and kale, all topped with a tangy miso-cider sauce. Perfect for a quick and comforting weeknight dinner that requires minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 (16-oz.) pkg. shelf-stable potato gnocchi
- 1 lb. peeled and cubed butternut squash
- 1 medium red onion, peeled and cut into thick slices
- 3 to 4 Tbsp. extra-virgin olive oil
- 3 Tbsp. grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. uncooked turkey or chicken sausage, casings removed
- 4 to 5 cups (packed) green curly kale, stems and ribs removed, roughly chopped or torn
Miso-Cider Sauce
- 2 Tbsp. white miso paste
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple-cider vinegar
- 2 tsp. Dijon mustard
- 2 tsp. maple syrup
- 1/4 tsp. cracked black pepper
Instructions
- Preheat Oven: Preheat your oven to 425ºF to prepare for roasting.
- Mix Ingredients: In a large bowl, combine gnocchi, butternut squash, red onion, olive oil, Parmesan, thyme, garlic powder, salt, and black pepper. Mix well to coat all ingredients evenly.
- Arrange on Sheet Pan: Transfer the mixture onto a large rimmed baking sheet lined with parchment paper and spread out evenly.
- Add Sausage: Pinch off sausage into pieces about the size of the gnocchi and nestle them throughout the pan, including little nooks between the vegetables.
- Roast: Bake for 25 minutes, tossing everything once after 15 minutes to promote even cooking.
- Massage Kale: While roasting, place kale in the same bowl used earlier, add a drizzle of olive oil and a pinch of salt, then gently massage the kale until it softens, about 15 seconds. Set aside.
- Prepare Sauce: In a small bowl, mix miso paste with a splash of hot water until smooth. Whisk in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and black pepper until you have a smooth, pourable dressing.
- Add Kale and Finish Cooking: Remove the pan from the oven, add the kale, and toss well to combine. Return the pan to the oven and bake for an additional 5 minutes until the kale is wilted and warmed through.
- Serve: Remove from oven, drizzle with the prepared Miso-Cider Sauce, and serve hot.
Notes
- If using tahini instead of miso in the dressing, whisk all dressing ingredients together, adding 1 to 2 Tbsp. of water to thin to desired consistency. Season with kosher salt to taste.
- To store leftovers, place in an airtight container and refrigerate up to 3 days.
- To reheat, sauté leftovers in a covered skillet over medium heat with a splash of water or broth, stirring every couple of minutes, or microwave individual portions. Refresh texture by adding fresh kale or extra sauce after reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 45 mg
