Description
A delicious and easy sheet pan recipe featuring roasted butternut squash, turkey sausage, and potato gnocchi tossed with kale and drizzled with a flavorful miso-cider sauce. Perfect for a cozy weeknight dinner with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 (16-oz.) pkg. shelf-stable potato gnocchi
- 1 lb. peeled and cubed butternut squash
- 1 medium red onion, peeled and cut into thick slices
- 3 to 4 Tbsp. extra-virgin olive oil
- 3 Tbsp. grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. uncooked turkey or chicken sausage, casings removed
- 4 to 5 cups packed green curly kale, stems and ribs removed, roughly chopped
Miso-Cider Sauce
- 2 Tbsp. white miso paste
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple-cider vinegar
- 2 tsp. Dijon mustard
- 2 tsp. maple syrup
- 1/4 tsp. cracked black pepper
Instructions
- Preheat Oven: Preheat oven to 425ºF to prepare for roasting the gnocchi, squash, sausage, and vegetables.
- Prepare Vegetables and Gnocchi: In a large bowl, combine the gnocchi, butternut squash cubes, red onion slices, olive oil, Parmesan cheese, fresh thyme, garlic powder, kosher salt, and black pepper. Mix thoroughly to coat all ingredients evenly. You can also do this directly on the baking sheet to reduce cleanup.
- Arrange on Sheet Pan: Spread the mixture evenly onto a large rimmed baking sheet lined with parchment paper if desired.
- Add Sausage: Pinch off small pieces of sausage about the size of the gnocchi and distribute them evenly across the sheet pan, tucking some pieces into the gaps among the vegetables and gnocchi.
- Roast Ingredients: Bake in the preheated oven for 25 minutes, tossing everything once after 15 minutes to ensure even cooking.
- Massage Kale: While roasting, add the kale to the same bowl used for seasoning, drizzle lightly with olive oil, and sprinkle a pinch of salt. Massage the kale with your hands for about 15 seconds until it softens. Set aside.
- Prepare Miso-Cider Sauce: In a small bowl, combine the miso paste with a splash of hot water, mixing with a fork until smooth. Whisk in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until the sauce is smooth and pourable.
- Add Kale and Finish Roasting: Remove the sheet pan from the oven after 25 minutes of roasting, add the massaged kale to the pan, toss everything together, and return to the oven for an additional 5 minutes until the kale is warm and wilted.
- Serve: Remove from the oven and drizzle the miso-cider sauce evenly over the roasted gnocchi, sausage, and vegetables. Serve immediately.
Notes
- If using tahini instead of miso in the dressing, whisk all dressing ingredients together with 1 to 2 tablespoons of water until smooth and pourable. Season with kosher salt to taste.
- To store leftovers, place in an airtight container and refrigerate for up to 3 days.
- To reheat, sauté leftovers covered in a skillet over medium heat with a splash of water or broth, stirring every 1 to 2 minutes. Alternatively, microwave individual portions and refresh with fresh kale or extra sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 55 mg
