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Butternut Squash Gnocchi

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves 3
This butternut squash gnocchi recipe is a delicious, comforting fall dinner! It's easy to make with store-bought gnocchi, which roasts alongside the squash, earthy thyme, and kale leaves in the oven. Crispy sage and creamy ricotta dollops take it over the top.

Ingredients

Crispy Sage (optional)

For the Gnocchi

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • ¼ teaspoon Dijon mustard
  • Sea salt and freshly ground black pepper
  • 1 pound store-bought gnocchi
  • 2½ cups cubed butternut squash, ½-inch cubes (12 ounces)
  • ¼ medium red onion, thinly sliced (½ cup)
  • 3 garlic cloves, sliced
  • 1 tablespoon fresh thyme leaves, chopped
  • 3 curly kale leaves, stemmed, leaves torn into bite-size pieces (3 ounces)
  • ¾ cup whole milk ricotta cheese
  • Red pepper flakes

Instructions

  • Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  • Make the crispy sage, if using: Line a plate with paper towels. Heat the 2 tablespoons olive oil in a small saucepan over medium heat. When the oil bubbles, add the sage leaves, stir, and cook until crisp, about 1 minute. Transfer the leaves to the prepared plate to drain. Reserve the sage oil for serving.
  • Prepare the gnocchi: In a small bowl, whisk together the 3 tablespoons olive oil, vinegar, maple syrup, mustard, ⅛ teaspoon salt, and several grinds of pepper.
  • In a large bowl, toss the gnocchi, squash, onion, garlic, thyme, and a heaping ½ teaspoon salt with 2 tablespoons of the dressing. Spread evenly on the baking sheet. Roast for 20 minutes.
  • While the gnocchi is in the oven, place the kale in the large bowl (no need to wash the bowl) and drizzle with 1 teaspoon of the dressing. Use your hands to gently massage the kale until well coated. In a medium bowl, stir together the ricotta and ¼ teaspoon salt.
  • After 20 minutes, remove the gnocchi from the oven and drizzle with another tablespoon of the dressing. Stir to coat, then scatter the kale leaves on top. Bake for 5 to 7 minutes, or until the squash is tender and the edges of the kale leaves are crisp and browned.
  • Remove from the oven and drizzle with another tablespoon of the dressing. Stir to combine. Evenly dollop the ricotta over the gnocchi, then sprinkle with the fried sage leaves, if using, and red pepper flakes. Drizzle with the remaining dressing and/or sage oil, as desired. Season to taste and serve immediately.