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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
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.
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.
Place gnocchi in boiling water, and cook until tender, 3-4 minutes, or until they float. Drain.
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.
Toss cooked butternut squash and Brussels sprouts into pan with sauce. Gently add gnocchi, season with salt and pepper, and stir to combine.