Maple and Brown Butter Gnocchi

🥘 Ingredients

• brussels sprouts
  1 lb
• butter
  2 tbsp
• butternut squash
  1 lb
• gnocchi
  1 box
• maple syrup
  2 tbsp
• olive oil
  3 tbsp
• sage
  1 bunch

🍳 Cookware

• large pot
• baking sheet
• large pan

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 ½ tbsp maple syrup (we’ll use more later). Season with salt and pepper. Roast in oven until lightly browned ⏱️ 20 minutes .

   butternut squash: 1 lb, olive oil: 3 tbsp, maple syrup: 2 tbsp
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.

   brussels sprouts: 1 lb, sage: 1 bunch
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 . Remove from pan and set aside.
4. 

   4

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

   gnocchi: 1 box
5. 

   5

   While gnocchi cooks, add 2 tbsp butter and remaining ½ tbsp maple syrup to pan used for brussels sprouts over medium-high heat (you will have some syrup left over). 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.

   butter: 2 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.