Baked Butternut Squash Gnocchi with Shallot Cream & Roasted Vegetables
Easy
This colorful dish features Talluto's Butternut Squash Gnocchi and your favorite seasonal roasted vegetables!
Prep
15m
Cook
30m
Gallery
| Category: | Gnocchi and Cavatelli |
Ingredients
For
6
Serving(s)
What you will need:
| 2 lbs. Talluto's Butternut Squash Gnocchi |
| 1 container Talluto's Shallot Cream Sauce, thawed |
| 1 medium green zucchini squash, cubed |
| 1 medium yellow squash, cubed |
| 1 small butternut squash, peeled and cubed |
| 1 cup brussel sprouts, cut in half |
| 1 pint fresh mushrooms, sliced |
| 1 small red onion, diced |
| 3 Tbsp. Olive oil |
| 1 tsp. kosher salt |
| 1/2 tsp. freshly ground black pepper |
| 8 oz. Fontina or Parmigiano cheese, shredded |
Baked Butternut Squash Gnocchi with Shallot Cream & Roasted Vegetables Directions
- Preheat the oven to 450-degrees fahrenheit.
- Place all of the cut vegetables on a parchment-lined sheet-pan.
- Drizzle the vegetables with the olive oil and season with the salt and black pepper.
- Roast the vegetables in the oven for about 15-20 minutes until they are tender and a slightly golden color.
- Cook the gnocchi in boiling salted water for approximately 4 minutes.
- When the gnocchi are finished cooking, drain them well and set aside.
- Butter the bottom of an oven-safe dish (approx. 9" x 13").
- Once the vegetables are finished roasting, combine them with the gnocchi and the cold shallot cream sauce in the prepared baking dish.
- Stir everything gently to coat the vegetables and pasta with the sauce.
- Top the dish with the shredded cheese and return to the oven for approx. 10-15 minutes longer. (until the cheese melts)
- Remove the baking dish from the oven. Serve and enjoy!
Notes
Try using roasted frozen vegetables as a short-cut to save some time. These can be found in some large or specialty markets.
