Description
This Sheet Pan Butternut Squash and Sausage Gnocchi recipe offers a delicious, easy-to-make meal featuring roasted gnocchi, sweet butternut squash, savory sausage, and kale, all brought together with a tangy miso-cider sauce. Perfect for a comforting weeknight dinner, it's packed with flavor and minimal cleanup.
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: Set your oven to 425ºF to ensure it reaches the perfect temperature for roasting.
- Prepare Vegetables and Gnocchi: In a large bowl, combine the gnocchi, cubed butternut squash, sliced red onion, olive oil, grated Parmesan, fresh thyme, garlic powder, kosher salt, and black pepper. Mix thoroughly to coat everything evenly. You can also do this directly on the baking sheet to reduce cleanup.
- Arrange on Baking Sheet: Spread the mixture in an even layer on a large rimmed baking sheet lined with parchment paper if preferred.
- Add Sausage: Pinch off small pieces of the sausage about the size of the gnocchi and tuck them throughout the baking sheet amongst the vegetables and gnocchi.
- Initial Bake: Bake for 25 minutes total, stirring and tossing the mixture once after 15 minutes to ensure even cooking.
- Massage Kale: While the gnocchi mixture bakes, place the kale in the same bowl used before, 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, then set aside.
- Prepare Miso-Cider Sauce: In a small bowl, dissolve the miso paste with a splash of hot water until smooth. Whisk in olive oil, apple-cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until the sauce is smooth and pourable.
- Add Kale and Finish Baking: After roasting, remove the baking sheet from the oven, add the massaged kale to the pan, toss everything together, and return the pan to the oven for an additional 5 minutes until the kale is warmed through and wilted.
- Serve: Take the pan out of the oven, drizzle the prepared miso-cider sauce over the top, and serve immediately for a delicious and hearty meal.
Notes
- If you prefer, substitute tahini for miso in the sauce by whisking all ingredients together and thinning with 1 to 2 tablespoons of water until smooth and pourable; season with kosher salt to taste.
- To store leftovers, transfer to an airtight container and refrigerate for up to 3 days.
- To reheat, sauté leftovers in a covered skillet over medium heat with a splash of water or broth to create steam, stirring every 1 to 2 minutes. Alternatively, microwave individual portions and refresh the texture with fresh kale or extra sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 50 mg
