Roasted Gnocchi with Squash and Italian Sausage
Slightly crispy gnocchi, golden-brown cubes of butternut squash, pieces of Italian sausage and confit garlic – all on one baking tray! This is the kind of dinner I love to make in autumn, when I’m craving comfort food without spending too much time in the kitchen.
The secret to this recipe’s deliciousness lies in the vinaigrette added right after taking it out of the oven. The roasted garlic is mashed with Dijon mustard, white wine vinegar and maple syrup to create a sauce that coats the gnocchi and vegetables. Finish with some fresh parsley and it’s ready!
- Servings: 4
- Preparation time: 20 minutes
- Cooking time: 40 minutes
Good to know
- There’s no need to boil the gnocchi before placing them on the baking sheet. They cook directly in the oven with olive oil, becoming slightly crispy on the outside while remaining tender on the inside. I recommend using refrigerated or shelf-stable gnocchi instead of frozen gnocchi.
- Cut the butternut squash into small cubes, about 1 to 1.5 centimeters, so that it has time to soften while cooking. Pieces that are too large may take longer to cook.
- To ensure even browning, spread the ingredients in a single layer on the baking sheet. If the sheet is too full, the vegetables and gnocchi will steam instead of roast. Use two baking sheets if necessary.
- Place the garlic cloves cut side down with a little olive oil to prevent them from drying out while cooking. The garlic should be very tender and easy to squeeze out of its skin.
- I recommend adding the dressing only after removing the dish from the oven. This will coat the still-warm gnocchi while preserving the tartness of the vinegar and the flavor of the mustard.
Frequently asked questions
Yes, butternut squash and delicata squash work very well. The latter is especially convenient because it doesn’t need to be peeled.
Yes, but they may cook differently and release more moisture. For this recipe, I prefer using refrigerated or shelf-stable gnocchi to achieve a golden texture.
The leftovers will keep for three to four days in an airtight container in the refrigerator.
Yes, you can prepare the squash by cutting it, slice the onion, and cut the sausage ahead of time. Store them separately in the refrigerator and assemble the baking sheet just before baking.
Ingredients
- 1 small butternut squash, cut into small cubes (about 4 cups)
- 500 g of gnocchi
- 1 yellow onion, thinly sliced
- 4 Italian sausages, cut into pieces (without the casings)
- 2 tablespoons (30 ml) chopped fresh sage
- 3 tablespoons (45 ml) olive oil + 2 tablespoons (30 ml)
- 1 teaspoon (5 ml) herbes de Provence
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
- 1 head of garlic, cut in half crosswise
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) white wine vinegar
- 2 teaspoons (10 ml) of maple syrup or honey
- Pepper, to taste
- 1/3 cup (15 g) chopped fresh parsley
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Preparation
- Preheat the oven to 425°F and place the rack in the center. Line a baking sheet with parchment paper.
- Add the squash, gnocchi, onion, sausage pieces, sage, olive oil, herbes de Provence, salt, and pepper. Mix gently with your hands or a spoon until the ingredients are well coated with oil and spices. Add the two halves of garlic, cut side down, and bake for 35 to 40 minutes, stirring gently halfway through.
- In a bowl, press the garlic cloves to release them from their skins. Mix the cloves with the remaining olive oil, Dijon mustard, white wine vinegar, maple syrup, and pepper. Pour the mixture over the baking sheet with the parsley and toss gently.
