Sage Butternut Squash Gnocchi
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon butter
- 9 sage leaves, chopped
- 1 garlic clove, minced
- 4 ounces mushrooms
- 1 pound gnocchi
- ½ cup Parmesan, grated
Directions
- Heat oven to 400°F.
- Peel the butternut squash, then cut in half.
- Remove seeds and cut into 1-inch cubes.
- Place the cubed squash in a medium bowl.
- Toss with olive oil.
- Transfer squash to a baking sheet, then sprinkle with salt and pepper.
- Roast for 30 minutes.
- While squash is roasting, melt the butter in a large skillet. Add the sage, garlic, and mushrooms.
- Cook, shaking the skillet occasionally, until mushrooms are golden on the edges.
- Cook the gnocchi according to package directions.
- Add the gnocchi and squash to the skillet and toss.
- Serve topped with Parmesan.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 300 (60 from fat) |
| Total fat | 7g |
| Saturated fat | 2.5g |
| Cholesterol | 15mg |
| Sodium | 780mg |
| Carbohydrate | 53g (5g dietary fiber, 8g sugar) |
| Protein | 10g |
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