Active Time
15 Mins
Total Time
30 Mins
Yield
4 (serving size: about 1 1/2 cups)
Greg DuPree

How to Make It

Step 1

Toss together butternut squash, mushrooms, pearl onions, olive oil, salt, and pepper. Spoon vegetable mixture into a lightly greased 13- x 9-inch baking pan; place pan in oven. Preheat oven to 450°F, leaving pan in oven as it preheats. Bake vegetable mixture in preheated oven until squash is tender and browned, about 20 minutes.

Step 2

Meanwhile, prepare gnocchi according to package directions, reserving 1 cup of the cooking water.

Step 3

Remove vegetable mixture from oven. Stir in gnocchi and softened butter. (Be careful—the pan will be hot.) Gradually add up to 1 cup reserved cooking water, 1/4 cup at a time, stirring until a slightly thick sauce begins to form. Stir in 1/4 cup of the shredded cheese. Sprinkle top with remaining 1/4 cup cheese. Divide the vegetable and dumpling mixture evenly among 4 bowls. Garnish with chopped parsley, if desired, and serve immediately.