Maple and Brown Butter Gnocchi

Photo courtesy: Hello Fresh

with Butternut Squash and Sage


By Hello Fresh


Cooking Time: 30 mins

Servings: 4

Nutrition: 500



  • Butternut Squash- 24 oz
  • Maple Sugar- 2 tbsp
  • Brussel Sprouts- 16 oz
  • Sage- 1/4 oz
  • Gnocchi- 18 oz
  • Olive Oil- 2 tbsp
  • Butter- 4 tbsp
  • Salt & Pepper



1  Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Toss squash on a baking sheet with a large drizzle of olive oil and ½ TBSP maple syrup (we’ll use more later). Season with salt and pepper. Roast in oven until lightly browned, 20-25 minutes.


2 Trim Brussels sprouts, then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP.


3 Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and season generously with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-5 minutes. Remove from pan and set aside.


4 Once water is boiling, add gnocchi to pot. Cook until tender and floating, 3-4 minutes, then drain.


5  While gnocchi cooks, add 2 TBSP butter and ½ TBSP maple syrup to pan used for Brussels sprouts over medium-high heat (you will have some syrup left over). Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, about 2 minutes. Season with salt and pepper, then remove from heat.


6  Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.