Wednesday, February 23, 2011

Gnocchi with Brussels Sprouts and Butternut Squash

Last weekend Matt & I went to Northeast Social for dinner. I torn between ordering their gnocchi dish or the filet minion special. The filet won because I figured I could easily do my own take on the gnocchi at home. So, here it is....
Gnocchi with Brussels Sprout & Butternut Squash
Gnocchi mixed with roast brussels sprouts, butternut squash, & onions, walnuts & cranberries then topped with a sage cream sauce. I have no idea if it was really anything like the one at Northeast Social but it sure was tasty, not to mention colorful & full of different textures. Roasting the vegetables really brings out the best in their flavor, especially the brussels sprouts, which I think roasting tones any bitterness down.  The subtly flavored sauce holds everything together with its creamy goodness. Its the kind of dish that could easily become a staple in our house through fall & winter.

Other than the time it takes to roast the vegetables, which is pretty much hands off, this meal comes together super quickly. Even quicker if like me you used store-bought gnocchi.

Gnocchi with Brussels Sprouts & Butternut Squash in Sage Cream Sauce

8 oz butternut squash, peeled & cut into 1/2 inch cubes
8 brussels sprouts, cut in half
half a white or yellow onion, but into wedges
1 T olive oil
kosher salt
1/2 T unsalted butter
20 fresh sage leaves, chopped
1/2 c white wine
2/3 c heavy cream
freshly ground pepper
pinch of nutmeg
8 oz gnocchi
2 T chopped walnuts
2 T dried cranberries
grated Parmesan (optional)

Preheat oven to 400F.

Put the butternut squash, brussels sprouts & onions in a small roasting pan. Add the olive oil & a sprinkle of salt. Stir to coat. Roast in the oven for about 40 minutes until the squash is soft & the brussels sprouts & onions are starting to brown. Set aside.

Melt the butter in a large skillet over medium heat. Add the sage, white wine & cream. Bring to a simmer. Let simmer until reduced to about 3/4 cup & slightly thickened, about 10 minutes, stirring occasionally. Season with a salt, a generous amount of pepper & a pinch of nutmeg. Stir in the roasted vegetables, walnuts & cranberries. Warm through.

Cook gnocchi according to directions. Drain & stir in with sauce. Serve with grated Parmesan if desired.

Makes 2 servings.

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15 comments:

  1. Oh. My. Gosh! I think I'm in love with you!!! You spoke to my heart with this one. So good!!!

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  2. I'd definitely try brussels sprouts this way!

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  3. I know I would love this dish. I love everyone of it's components. You hit it out of the ballpark with this recipe! Well done!!!

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  4. I'm loving the gnocchi recipe! I was looking for a great way to use brussel sprouts since I've never made them and I think i'll try it this way!

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  5. This is definitely going to go on my "to cook" list. I love the flavor and aroma of sage with butternut squash. Yum.

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  6. oh yes, gnocchi WITH brussels sprouts AND butternut squash - love every single thing about this dish!!!

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  7. Wow. I actually have ALL of these ingredients in my house right now. How crazy is that?! Even the fresh sage, which I've never purchased before.

    I know what I'm making tonight!! =D

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  8. Looks creamy, dreamy and delicious.

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  9. Wow! I can't wait to make this dish this weekend! I loovvee brussels sprouts and gnocchi!

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  10. Kat, I received "The Versatile Blogger" award last week. I am to choose 7 bloggers to pass the award on to. I have chosen yours! I like the dishes you have posted and your style of writing. I posted the "guidelines" on today's blog. Have fun with this!

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  11. good call, opting for the filet. however, i'd be hard-pressed to choose between any filet if this particular gnocchi was the other choice!

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  12. Wow,this gnocchi dish looks great! I love all the flavors!

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  13. What an amazing dish! It sounds lovely.

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  14. My ordering process when we eat out tends to go the same way. If I can recreate it, I'll go with my other choice. This looks delicious! I am always looking for new uses for Brussels Sprouts.

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  15. Just made this dish and it was a really fantastic way to eat Brussels sprouts!

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