Fall Sheet Pan Gnocchi And Squash Bake Recipe - Tasting Table

"There are few things more comforting on a cold fall evening than pulling a warm dish out of the oven. This fall sheet pan gnocchi and squash bake, with its tender textures and sweet, savory, and roasty flavors, will fill your kitchen with tempting autumnal scents. With the brown-butter-fried sage and a rich, creamy white wine sauce, this sheet-pan dish might be the best way to eat pasta."

"According to Ksenia Prints of At the Immigrant's Table, this gnocchi and squash bake combines the humble concept of a pasta bake with sophisticated fall flavors. It's rich and creamy, and the gnocchi and butternut squash maintain their shapes rather than turning into a mushy mess. But the thing that really pulls this flavorful and satisfying dish together is the crispy sage, brown butter, and white wine sauce."

"2 pounds butternut squash, cut into 1-inch dice 3 tablespoons olive oil, divided 1 pound potato gnocchi 4 tablespoons butter 5 sage leaves, whole, and 3 tablespoons fresh sage, chiffonade cut, divided 2 shallots, minced 3 garlic cloves, minced ½ cup white wine 1 cup heavy cream ½ cup sour cream ¼ cup toasted pine nuts Kosher salt and white pepper, to taste"

The sheet-pan gnocchi and squash bake pairs potato gnocchi with roasted 1-inch diced butternut squash for tender textures that hold their shape. Brown-butter-fried whole sage and chiffonade fresh sage provide crisp, aromatic notes. A sauce of white wine, heavy cream, and sour cream creates a layered, rich coating. Toasted pine nuts add crunch and butter and shallot and garlic deepen the flavor. Roasting squash at 425°F and briefly roasting the cooked gnocchi develops roasty edges. The finished dish serves well as a solo meal, family weeknight dinner, or a weekend meal with a glass of white wine.

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