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Sheet Pan Gnocchi with Butternut Squash and Brussels Sprouts

Sheet Pan Gnocchi with Butternut Squash, Brussels Sprouts and Brown Butter Balsamic Cream

An easy, elegant, 30 minute sheet pan meal of crispy gnocchi and brussels sprouts with sweet butternut squash and topped with an irresistible brown butter, balsamic cream.
5 from 2 votes
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Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the gnocchi:

  • 1 lb gnocchi
  • 3 cups butternut squash cut into 1/2” cubes
  • 2 heaping cups brussels sprouts halved
  • 1/2 red onion chopped
  • 3 garlic cloves minced
  • 1/4 cup olive oil
  • 2 Tbsp fresh sage chopped
  • 1/2 tsp dried thyme
  • Red pepper flakes

For the brown butter balsamic cream:

  • 1/2 cup butter Brown Butter
  • 1 clove garlic minced
  • 1/2 cup heavy cream
  • 3 Tbsp balsamic
  • Salt

For serving:

  • 1/3 cup parmesan cheese finely grated
  • 2 Tbsp pine nuts

Instructions
 

Preheat the oven to 450.

  • In a large bowl combine the gnocchi, squash, brussels sprouts, onion, garlic, olive oil, sage, thyme and a big pinch of red pepper flakes. Season with S&P and toss well.
  • Divide between two baking sheets.
  • Bake for 20-25 minutes, switching pans’ position on the oven racks about halfway through.

While it bakes make the brown butter.

  • Brown the butter in a sauce pan and just before it’s finished, add in the garlic.
  • Remove from heat and stir in the cream and the balsamic. Season with salt and whisk well.
  • Remove the sheet pans from the oven, drizzle over the brown butter balsamic cream and top with parmesan and pine nuts.
Keyword Sheet Pan Gnocchi with Butternut Squash and Brussels Sprouts
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