Maple and Brown Butter Gnocchi

Name: Maple and Brown Butter Gnocchi with Butternut Squash and Sage
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Butternut Squash; 1 tablespoon Maple Syrup; 8 ounce Brussels Sprouts; ¼ ounce Sage; 9 ounce Gnocchi; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Butternut Squash and Sage

Recipe Development TeamPublished on November 02, 2017

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This recipe will change the way you think about pasta sauce. We’re mixing browned butter, maple syrup, and sage together and using it to coat tender, pillowy gnocchi, resulting in a combo that’s surprisingly sweet, fragrant with herbs, and fittingly seasonal, too. And just to make sure there’s no shortage of cozy flavors, we’re adding hearty Brussels sprouts and butternut squash to this colorful, comfy dish.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Butternut Squash

1 tablespoon

Maple Syrup

8 ounce

Brussels Sprouts

¼ ounce

Sage

9 ounce

Gnocchi

(Contains: Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2092 kJ

Calories500 kcal

Fat21 g

Saturated Fat9 g

Carbohydrate75 g

Sugar13 g

Dietary Fiber11 g

Protein14 g

Cholesterol30 mg

Sodium670 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

•Baking Sheet

•Large Pot

•Large Pan

•Strainer

Instructions

Wash and dry all produce. Adjust rack to middle position and 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 ½ TBSP maple syrup (we’ll use more later). Season with salt and pepper. Roast in oven until lightly browned, 20-25 minutes.

Trim Brussels sprouts, then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP.

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

Once water is boiling, add gnocchi to pot. Cook until tender and floating, 3-4 minutes, then drain.

While gnocchi cooks, add 2 TBSP butter and ½ TBSP maple syrup to pan used for Brussels sprouts over medium-high heat (you will have some syrup left over). Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, about 2 minutes. Season with salt and pepper, then remove from heat.

Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.