Servings: 6 servings
Calories: 483kcal
Ingredients
- 32 ounces of gnocchi
- 1/2 of a large butternut squash
- 12 ounces of Brussels sprouts
- 2 sweet onions rough chopped
- 4 cloves of garlic
- 3 tablespoons of melted butter
- 1/2 cup olive oil divided
- 1 teaspoon sage
- 1 teaspoon Italian seasoning
- 1 pinch of salt and pepper
- tablespoon of Parmesan cheese (or more)
Instructions
- Preheat the oven to 425.
- While the oven is preheating, peel the butternut squash and chop it into roughly 1 inch cubes.
- Trim the ends off the Brussels sprouts and cut them in half.
- Rough chop the onions and mince or crush the garlic.
- Add all the veggies into a large bowl with the gnocchi and pour in melted butter and half of the olive oil, reserving the other half.
- Toss the veggies and gnocchi until coated.
- Add the pressed garlic, sage, Italian seasoning, and salt and pepper. Toss again to combine.
- Pour onto two sheet pans lined with aluminum foil and sprayed with nonstick spray.
- Bake at 425 for 25 minutes, flipping half way through. If the veggies and gnocchi start to brown, you can take them out sooner.
- Remove from oven and drizzle with remaining olive oil and sprinkle with Parmesan cheese if desired. Enjoy!
Nutrition
Calories: 483kcal | Carbohydrates: 60g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 573mg | Potassium: 237mg | Fiber: 6g | Sugar: 1g | Vitamin A: 617IU | Vitamin C: 49mg | Calcium: 67mg | Iron: 7mg
Tried this recipe?Let us know how it was!