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Pillowy Gnocchi

Pillowy Gnocchi

with Butternut Squash, Brussels Sprouts, and Maple Sage Brown Butter

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We’ve taken pasta night and made it a whole lot more seasonal with the help of maple and sage. It’s the perfect autumnal pair to complement the thick gnocchi and creamy butternut squash. This recipe may have minimal ingredients, but it yields maximum flavor.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Gnocchi

(ContainsWheat)

12 ounce

Butternut Squash

1 unit

Maple Syrup

8 ounce

Brussels Sprouts

¼ ounce

Sage

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate73 g
Sugar12 g
Dietary Fiber11 g
Protein14 g
Cholesterol32 mg
Sodium668 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Toss squash on a baking sheet with a large drizzle of olive oil and 1/2 TBSP maple syrup. Season with salt and pepper. Roast until starting to brown, 20-25 minutes.

2

Trim Brussels sprouts, then cut in half through the stem. Slice halves into thin ribbons across the stems. Pick sage leaves from stems and thinly slice.

3

Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts, season generously with salt and pepper, and cook until softened and starting to brown, 3-5 minutes. Remove from pan and set aside.

4

Place gnocchi in boiling water, and cook until tender, 3-4 minutes, or until they float. Drain.

5

While gnocchi cooks, add 2 TBSP butter and 1/2 TBSP maple syrup to pan over medium-high heat. Season generously with salt and pepper. Add sage and stir until butter turns foamy and begins to brown, about 2 minutes. Remove from heat.

6

Toss cooked butternut squash and Brussels sprouts into pan with sauce. Gently add gnocchi, season with salt and pepper, and stir to combine.