Maple and Brown Butter Gnocchi

🥘 Ingredients

• brussels sprouts
  1 lb
• butter
  4 tbsp
• butternut squash
  24 oz
• gnocchi
  18 oz
• maple syrup
  2 tbsp
• olive oil
  2 tbsp
• pepper
• sage
  ¼ oz
• salt

🍳 Cookware

• large pot
• baking sheet
• large pan
• large pot
• strainer

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Toss butternut squash on a baking sheet with a large drizzle of olive oil and maple syrup (you’ll use more later). Season with salt and pepper . Roast in oven until lightly browned, ⏱️ 20 minutes to ⏱️ 25 minutes .

   butternut squash: 24 oz, olive oil: 2 tbsp, maple syrup: 2 tbsp, salt, pepper
2. 

   2

   Trim brussels sprouts , then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP; use sage for this.

   brussels sprouts: 1 lb, sage: ¼ oz
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and season generously with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, ⏱️ 3 minutes to ⏱️ 5 minutes . Remove from pan and set aside.
4. 

   4

   Once water is boiling, add gnocchi to the large pot . Cook until tender and floating, ⏱️ 3 minutes to ⏱️ 4 minutes , then drain with strainer .

   gnocchi: 18 oz
5. 

   5

   While gnocchi cooks, add butter to the pan used for Brussels sprouts over medium-high heat. Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, ⏱️ 2 minutes . Season with salt and pepper, then remove from heat. The pan should still have the remaining maple syrup; stir in ½ TBSP of it if desired.

   butter: 4 tbsp
6. 

   6

   Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.