This recipe for sheet pan roasted gnocchi and fall vegetables combines your favourite harvest vegetables with crispy, pillowy soft gnocchi! Healthy vegetables tossed in an amazing browned butter sage sauce makes a delicious vegetarian main or side dish.
11 lb (500gm)packagegluten-free gnocchishelf-stable or fresh
8cupsfresh vegetablessuch as sweet potato, potato, carrots, golden beets, red onion, zucchini
1mediumapple
1cupcherry tomatoes
3clovesgarlic,leave whole
Sage Brown Butter
¼cupunsalted butter
1clovegarlic,minced
¼cupfresh sage leaves
½teaspoonsea saltor Kosher salt
¼teaspoonblack pepper,freshly ground
Instructions
Preheat the oven to 400°F. Line two half sheet pans with parchment paper.
Prepare the vegetables. Cut small potatoes into four bite-sized pieces and cut the sweet potatoes, carrots and onions into uniformly-sized pieces so they cook at the same rate. Leave zucchini chunks a little larger as they will cook more quickly. Cut the beets smaller than the other vegetables, as they are dense and take longer to cook.
Peel garlic cloves but leave them whole.
Slice and core an apple, but leave the skin on. The peel helps the apple to hold its shape when it softens during cooking.
Place the gnocchi and all the vegetables, garlic and apple in a large bowl and toss with 1 -2 tablespoons of olive oil.
Arrange the gnocchi and vegetables on two half sheets so they are spread out and not touching each other.
Roast in the oven for 15 to 25 minutes, flipping them over halfway through cooking time. Check at 10 minute, as ovens vary in temperature.
Meanwhile, prepare the sage brown butter sauce.
When the vegetables are almost fork tender, add the cherry tomatoes to the sheet pans.
Remove the sheet pans from the oven, transfer the vegetables to a shallow platter and drizzle with Sage Brown Butter Sauce. Serve right away!
Sage Brown Butter Sauce
Over low to medium heat, melt the unsalted butter in a small saucepan. Once the butter begins to bubble around the edges, add the garlic. Cook for 1 minute, stirring constantly.
Add the sliced sage leaves and continue to cook, for 2 - 4 minutes as you stir. Don't leave the pan unattended as brown butter can burn very quickly.
Once it turns a golden brown colour and smells nutty, remove it from the heat and transfer it to another container to stop it from cooking further. A glass measuring cup or small pitcher works well, as then you can use it to pour the sauce over the gnocchi and vegetables.