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Skip boiling the dumplings and roast ‘em alongside slices of delicata squash and red onion on a sheet pan for quick cleanup. Toss everything with punchy pesto, and dig in!
What You Get
Cut delicata squash
Shaved Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
10 minutes active time
30 minutes total time
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Slice half of the red onion, reserving the rest for another use.
In a large bowl, toss the gnocchi with 2 tablespoons olive oil. Add the delicata and red onion. Drizzle with another 2 tablespoons olive oil, season with salt and pepper, and toss again to combine.
Arrange the gnocchi, delicata, and red onion in an even layer on the prepared pan. Transfer the pan to the oven and roast until the gnocchi are browned and the vegetables are tender, 20 to 25 minutes.
In a large bowl, toss the roasted gnocchi and vegetables with the pesto until combined. Season to taste with a squeeze of lemon juice.
Heap the gnocchi and vegetables onto plates. Sprinkle with shaved Parmesan and serve warm.
Contains: milk, eggs, tree nuts, wheat.