Find this recipe and more in the Weekly Meal Plan for February 7-13, 2021
Sheet Pan Gnocchi with Butternut Squash and Arugula
Roasted veggies, pancetta, and potato gnocchi topped with arugula and extra virgin olive oil is a healthy choice for lunch or dinner. Look for gnocchi that is low in sodium. A 2-ounce serving should be 130 milligrams or less.
Equipment
- Heavy Duty Foil
Ingredients
- 1 (16-ounce) package Potato Gnocchi
- 1 (16-ounce) package Frozen Butternut Squash Cubes
- 1 pint Grape or Cherry Tomatoes
- 1 Red Onion halved and sliced ½ thick
- 1 (4-ounce) package Diced Pancetta
- 4 cloves Garlic smashed
- 1½ teaspoons Ground Sage
- 1½ teaspoons Crushed Rosemary
- ⅓ cup Grapeseed Oil
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 4 cups Baby Arugula
- ¼ cup Grated Parmesan Cheese
- 1 tablespoon Extra Virgin Olive Oil
Instructions
Roast the Gnocchi and Veggies:
- Preheat oven to 450°F. Line a large baking sheet with heavy duty foil.
- In a large bowl, toss together the gnocchi, squash, tomatoes, onion, pancetta, garlic, sage, rosemary, grapeseed oil, salt and pepper. Spread out on the baking sheet and bake 25-30 minutes, or until veggies are tender and gnocchi is lightly browned.
Plate and Serve:
- Spread the arugula over hot gnocchi and veggies. Sprinkle with olive oil and Parmesan cheese. Divide evenly between 8 dishes and serve hot.Note: It is easier to "toss" the complete dish in the same large bowl used in step 1
Nutrition Facts
Sheet Pan Gnocchi with Butternut Squash and Arugula
Amount per Serving
Calories
358
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Cholesterol
15
mg
5
%
Sodium
510
mg
22
%
Carbohydrates
32
g
12
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
8
g
16
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Vegetables = 3.5 servings (1.5 is a starchy vegetable)
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