Description
A vibrant and easy Sheet Pan Butternut Squash and Sausage Gnocchi recipe featuring roasted butternut squash, savory sausage, tender gnocchi, and kale, all drizzled with a tangy miso-cider sauce for a perfect weeknight meal.
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
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, fresh thyme, garlic powder, salt, and black pepper. Mix well until everything is evenly coated.
- Arrange on Sheet Pan: Spread the mixture onto a large rimmed baking sheet in an even layer. Optionally, line the sheet with parchment paper for easy cleanup.
- Add Sausage: Pinch off pieces of sausage about the size of the gnocchi and distribute them evenly across the pan, tucking some into crevices among the vegetables.
- Roast: Bake for 25 minutes, tossing everything once halfway through at 15 minutes to ensure even cooking.
- Prepare Kale: While roasting, place kale in the large mixing bowl you used earlier. Drizzle lightly with olive oil and sprinkle a pinch of salt. Massage the kale gently with your hands for about 15 seconds until it softens. Set aside.
- Make Miso-Cider Sauce: In a small bowl, whisk the miso paste with a splash of hot water until smooth. Add olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper. Whisk until smooth and pourable.
- Add Kale and Finish Roasting: Remove the pan from the oven, add the kale, and toss to combine. Return to the oven for an additional 5 minutes until the kale is warm and wilted.
- Serve: Remove from the oven, drizzle with the prepared miso-cider sauce, and serve immediately.
Notes
- Substitution for Miso Sauce: Use tahini instead of miso paste by mixing all sauce ingredients with 1 to 2 Tbsp. water to thin. Season with kosher salt to taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers on the stovetop in a covered skillet over medium heat with a splash of water or broth, stirring occasionally to prevent sticking. Alternatively, microwave individual portions and refresh with fresh kale or extra sauce before serving.
