Photo: Greg Dupree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time
15 Mins
Total Time
30 Mins
Serves 4 (serving size: about 1 1/2 cups)

Pillowy store-bought potato gnocchi are a great stand-in for dumplings in this easy and comforting dish. Buy precut butternut squash to save time, but slice any larger pieces of squash in half to ensure that it cooks evenly.

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.

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