Sheet Pan Gnocchi with Butternut Squash and Spinach

Name: Sheet Pan Gnocchi with Butternut Squash and Spinach
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound store bought gnocchi; 1 medium butternut squash, peeled, seeded and chopped into 3/4-inch pieces; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons maple syrup; 1 tablespoon minced sage; 1/2 teaspoon crushed red pepper; 4 garlic cloves, minced; 2 shallots, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 5 ounces baby spinach; 1/4 cup chopped pistachios; Parmesan; Chicken 1/2 lb; Pesto 4 tbsp

3 steps

Updated at: Thu, 17 Aug 2023 08:48:28 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories500.6 kcal (25%)

Total Fat25 g (36%)

Carbs55.8 g (21%)

Sugars10.1 g (11%)

Protein13.7 g (27%)

Sodium456.9 mg (23%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 poundgnocchi

store bought

1butternut squash

medium, peeled, seeded and chopped into 3/4-inch pieces

¼ cupolive oil

2 tablespoonsbalsamic vinegar

2 tablespoonsmaple syrup

1 tablespoonsage

minced

½ teaspooncrushed red pepper

freshly ground black pepper

to taste

5 ouncesbaby spinach

¼ cupchopped pistachios

parmesan

0.5 lbChicken

4 Tbsppesto

Instructions

Step 1

1. Preheat the oven to 450F.

Step 2

2. On a sheet pan, toss the gnocchi and butternut squash with the olive oil, balsamic, maple syrup, sage, crushed red pepper, garlic, shallots, salt and pepper. Roast until the squash is tender and the gnocchi are golden, 35-40 minutes.

Step 3

3. In a large heatproof bowl, place the baby spinach and top with the hot gnocchi mixture. Let sit for 2 minutes to wilt, then toss with the pistachios and parm. Adjust seasoning with salt and pepper, then serve.