@effortlessmeals: Golden, crisp-edged gnocchi tossed with roasted butternut squash, crispy sage, and a creamy garlic sauce. Browning the gnocchi first gives it a lovely texture against the soft squash. 🍂 Recipe in comments 👇 GnocchiRecipe #ButternutSquash #FallDinner #EasyDinner

EffortlessMeals :

Creamy Butternut & Sage Gnocchi Recipe Serves 4 Ingredients: 1 lb shelf-stable potato gnocchi; 2 cups peeled butternut squash, cut into ½-inch cubes; 2 tbsp olive oil, divided; ½ tsp kosher salt; 2 tbsp butter; 8 sage leaves; 2 minced garlic cloves; ½ cup heavy cream; ½ cup vegetable broth, plus a splash more if needed; ⅓ cup grated Parmesan; black pepper. 1. Heat the oven to 425°F. Toss the squash with 1 tbsp olive oil and the salt. Spread on a baking sheet and roast for 20–25 minutes, until tender and browned. 2. Heat the remaining 1 tbsp oil in a large skillet. Add the gnocchi and cook for 4–5 minutes, turning occasionally, until golden. Transfer to a plate. 3. Melt the butter in the skillet. Add the sage leaves and cook until crisp, then remove them. Add the garlic and cook for 30 seconds. Pour in the cream and broth; simmer for 3 minutes. 4. Add the squash, gnocchi, and Parmesan. Toss until coated and saucy. Season with black pepper, add the crispy sage, and thin with a little more broth if needed.