Winter Vegetables and Gnocchi
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)
1. 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.
2. While the vegetables bake, prepare the gnocchi according to the package directions, reserving 1 cup of the cooking water.
3. 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.