Oven Baked Gnocchi And Butternut Squash Recipes
OVEN BAKED GNOCCHI AND BUTTERNUT SQUASH
Make and share this Oven Baked Gnocchi and Butternut Squash recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, toss together squash, 2 tablespoons of the oil, sage, thyme, salt and pepper. Spread onto a baking sheet and bake at 425 until squash is tender, about 30 minutes.
- Toss gnocchi with one tablespoon of the oil Spread onto a second baking sheet and bake until heated through and a bit crusty, about 15 minutes.
- Meanwhile put remaining oil in pan and sauté onion. Remove from heat and toss with squash, gnocchi and wine. Cook, stirring, until wine reduces slightly 3-5 minutes.
Nutrition Facts : Calories 280.6, Fat 18.2, SaturatedFat 2.5, Sodium 300.9, Carbohydrate 23.1, Fiber 3.8, Sugar 5, Protein 2
SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA
The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
- Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
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