Friday, July 29, 2022

Crispy Sheetpan Gncchi with Mushrooms, Sausage, and Butternut Squash

 


This recipe is from The Kitchn. It had been in my bookmarks for a while, and since the Fox actually likes mushrooms, I finally made it last May. I used less oil than called for, but then I should have sprayed the pan with oil, so I’ll keep it in mind next time. And there will be a next time, because this was GREAT! Admittedly, it would look prettier in a shallow bowl than a plate, too. (If you’re not inspired by this mixture of vegetables, but you’re into pickled vegetables, check out this sheet pan gnocchi with meatballs and giardiniera instead.) The quantities below yield about 4 servings, but I’ve been known to make 2 pans at once and skip the broiling step. 

Update: I made it again more recently with a bit of oil in the pan and sweet potatoes instead of the squash to make my immediate family happy. This worked really well! The photo is below, plated in a shallow bowl. 

8 oz. cremini mushrooms 
½ medium red onion 
2 Tbsp. finely chopped fresh rosemary leaves 
1 lb. pre-cut butternut squash cubes (about 4 cups of roughly ½” cubes) 
1 lb. fresh, shelf-stable, or frozen potato gnocchi 
¼ cup olive oil (I used less, but should have sprayed the sheetpan with oil) 
½ tsp. kosher salt 
¼ tsp. freshly ground black pepper 
8 oz. uncooked sweet or hot Italian sausage 
grated parmesan cheese, for serving (optional) 

Arrange 2 racks to divide the oven into thirds and heat the oven to 450 °F. (I also covered my sheetpan with aluminum foil and, since I used much less oil, should have sprayed the pan with oil first.) 

Quarter cremini mushrooms and place them on a rimmed baking sheet. Cut red onion into 1-inch chunks and place on the baking sheet. Sprinkle rosemary over the vegetables. 

Add cubed butternut squash (trim any large pieces to desired size) and gnocchi to the baking sheet. Drizzle everything with ¼ cup olive oil (see note above), then sprinkle with kosher salt and black pepper. Toss to coat and spread the mixture into an even layer. 

Remove the casings from sausages if needed. Drop bite-sized pieces of the sausage all over the top of the gnocchi mixture. 

Place the baking sheet on the lower rack. Roast, stirring halfway through, until the gnocchi are plump, the sausage is browned and cooked through, and the vegetables are tender, about 25 minutes total. 

Move the baking sheet to the upper rack and turn on the broiler. Broil until the gnocchi are lightly browned and crisp, 3 to 5 minutes. Serve garnished with grated parmesan cheese, if desired.



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