The Sensitive Kitchen

Friday, October 19, 2018

Gnocchi with Roasted Fall Vegetables and Cream Sauce

If you don't eat meat, simply omit and proceed with the remainder of the recipe as written. 

1 lb Brussels sprouts, halved (about 4 cups)
1 lb butternut squash, peeled and cubed (about 4 cups)
1 lb parsnips, peeled and chunked (about 3 cups)
1/2 lb cauliflower, cut into florets (about 2 cups)
1 lb Italian-style chicken sausage
1 Tbsp olive oil
1 lb gnocchi
1 c cream
3/4 c grated Romano cheese

Toss vegetables in olive oil. Sprinkle with salt. Roast in 400-degree oven for 25 minutes or until browned. Set aside.

While vegetables roast, crumble sausage into a large skillet with oil. Fry until browned. Remove sausage. Add olive oil if needed to make 1 Tbsp fat. Fry gnocchi, tossing to coat with oil, until browned. Add roasted vegetables, cream and cheese, stirring to combine and heat through. Add salt and pepper to taste. Serves 6. 

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