Description
This is such an incredible one-pan cheesy baked gnocchi with fluffy sweet potato gnocchi, veggies and loads of cheese all melded together in one skillet!
Ingredients
- 1 dash Olive Oil
- 10 ounces, weight Butternut Squash, Diced Small
- 8 ounces, weight Cremini Mushrooms, Thinly Sliced
- 1 whole Onion, Diced Small
- 3 cloves Garlic, Finely Minced
- 1 Tablespoon Fresh Sage, Roughly Chopped, Plus Additional For Garnish On Top
- ½ teaspoons Cinnamon
- ½ teaspoons Turmeric
- ½ teaspoons Cumin
- 1 pinch Salt
- 1 Tablespoon Tomato Paste
- 2 Tablespoons Red Wine
- 16 ounces, fluid Canned Tomato Sauce
- ½ cups Milk
- ¼ cups Vegetable Stock
- 1 pound Sweet Potato Gnocchi
- ¼ cups Freshly Grated Parmesan Cheese
- 8 ounces, weight Smoked Gouda, Freshly Grated
Preparation
Preheat oven to 350ºF.
Get out a large, deep oven safe skillet and heat the olive oil in it over medium high heat. Add butternut squash and mushrooms and let them soften for a couple of minutes. Add onion, garlic and sage. Let them get fragrant for another minute while you season everything with cinnamon, turmeric, cumin and salt.
Stir in tomato paste and wine next and let it cook for another minute. Finally, pour in tomato sauce, milk and vegetable stock. Let it gently simmer for 5 minutes.
Stir in sweet potato gnocchi. Let it cook in the sauce for another couple of minutes while you sprinkle in the Parmesan and gouda on top. Transfer the pan to the oven and let it bake for 15 minutes to make the cheese bubbly. Sprinkle the extra sage on top and serve immediately with crusty bread!
