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
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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