Recipe Details

Ingredients

• 1 (12 oz.) package pre-chopped fresh butternut squash

• 8 ounce cremini mushrooms, halved

• 1 cup frozen pearl onions, thawed

• 2 tablespoons extra-virgin olive oil

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoon black pepper

• 1 (16 oz.) package potato gnocchi (such as Gia Russa)

• 2 tablespoons salted butter, softened

• 2 ounces Parmigiano-Reggiano cheese, shredded (about 1/2 cup), divided

• Chopped fresh flat-leaf parsley

Description

1. Toss together butternut squash, mushrooms, pearl onions, olive oil, salt, and pepper. Spoon vegetable mixture into a lightly greased 13- x 9-inch baking pan; place pan in oven. Preheat oven to 450°F, leaving pan in oven as it preheats. Bake vegetable mixture in preheated oven until squash is tender and browned, about 20 minutes.

2. Meanwhile, prepare gnocchi according to package directions, reserving 1 cup of the cooking water.

3. Remove vegetable mixture from oven. Stir in gnocchi and softened butter. (Be careful—the pan will be hot.) Gradually add up to 1 cup reserved cooking water, 1/4 cup at a time, stirring until a slightly thick sauce begins to form. Stir in 1/4 cup of the shredded cheese. Sprinkle top with remaining 1/4 cup cheese. Divide the vegetable and dumpling mixture evenly among 4 bowls. Garnish with chopped parsley, if desired, and serve immediately.