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Crispy Gnocchi with Butternut Squash, Sage and Feta @italianfoodtherapy
Ingredients
Directions
Preheat the oven to 425°F.
Toss the butternut squash with about 1 tbsp olive oil, salt and pepper. Spread on a sheet pan and roast for 10–12 minutes.
Add the uncooked gnocchi and remaining olive oil. Toss everything together and spread into a single layer.
Roast for another 15–18 minutes, tossing halfway through, until the gnocchi are golden and crispy and the squash is tender.
Add the sage leaves and crumbled feta during the last 3–4 minutes of roasting. The sage will crisp up while the feta gets warm and lightly golden in spots.
Serve immediately.
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Ingredients
Directions
Preheat the oven to 425°F.
Toss the butternut squash with about 1 tbsp olive oil, salt and pepper. Spread on a sheet pan and roast for 10–12 minutes.
Add the uncooked gnocchi and remaining olive oil. Toss everything together and spread into a single layer.
Roast for another 15–18 minutes, tossing halfway through, until the gnocchi are golden and crispy and the squash is tender.
Add the sage leaves and crumbled feta during the last 3–4 minutes of roasting. The sage will crisp up while the feta gets warm and lightly golden in spots.
Serve immediately.