Winter Vegetables with Gnocchi

Winter Vegetables with Gnocchi

Adapted from Southern Living

• 16 ounces pre chopped fresh butternut squash (trust me, get it precut)
• 8 oz mushrooms, halved
• 1 cup frozen pearl onions
• 2 tablespoons virgin olive oil
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 16 ounce package of potato gnocchi
• 2 tablespoons salted butter, softened
• 1/2 cup Parmigiano-Reggiano cheese, grated and divided
• Chopped parsley for garnish

Toss together butternut squash, mushrooms, onions, olive oil, salt, and black pepper in a 13x9in baking pan. Place in oven (before you preheat).  Heat the oven to 450 and bake until the squash in tender about 20 minutes.

Meanwhile prepare gnocchi according to the package directions. Reserve 1 cup of the pasta water.

Remove vegetables from oven. Stir in gnocchi and butter.  Gradually add up to 1 cup of the pasta water 1/4 cup at a time. I only needed 1/4 cup. Stir until a thick sauce forms at the bottom.  Stir in 1/4 cup of the cheese.

Sprinkle the rest of the cheese and parsley on top and serve.