Pillowy gnocchi and hearty winter veggies make a perfect cold weather combo.
What You'll Need:
- 1 (12 oz) package pre-chopped fresh butternut squash
- 8 ounces cremini mushrooms, halved
- 1 cup frozen pearl onions, thawed
- 2 tablespoons extra-virgin olive oil
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon black pepper
- 1 (16 oz) package potato gnocchi (such as Gia Russa)
- 2 tablespoons salted butter, softened
- 2 ounces Parmigiano-Reggiano cheese, shredded (about 1⁄2 cup), divided
- Chopped fresh flat-leaf parsley (optional)
- Toss together the butternut squash, mushrooms, pearl onions, olive oil, salt, and pepper. Spoon the vegetable mixture into a lightly greased 13- x 9-inch baking pan; place the pan in the oven. Preheat the oven to 450°F, leaving the pan in the oven as it preheats. Bake the vegetable mixture until the squash is tender and browned, about 20 minutes.
- While the vegetables bake, prepare the gnocchi according to the package directions, reserving 1 cup of the cooking water.
- Remove the vegetable mixture from the oven. Stir in the gnocchi and the softened butter. (Be careful—the pan will be hot.) Gradually add up to 1 cup of the reserved cooking water, 1⁄4 cup at a time, stirring until a slightly thick sauce begins to form. Stir in 1⁄4 cup of the shredded cheese. Sprinkle top with remaining 1⁄4 cup cheese. Divide the vegetable and dumpling mixture evenly among 4 bowls. Garnish with the chopped parsley, if desired, and serve immediately.
Extracted with permission from Quick Fix Dinners: 100+ Simple Recipes Ready in 10, 20, or 30 Minutes by The Editors of Southern Living, published by Oxmoor House September 2017, RRP $13.59.
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