Jordan's Collection of Recipes - Brown Butter Sheet Pan Gnocchi
Ingredients
Gnocchi :
1lb package gnocchi (shelf stable or frozen)
2 Chicken Brests
3 heaping cups bite-size broccoli florets
2 heaping cups half-inch diced butternut squash
1 red onion, diced
1/4 cup olive oil
1 teaspoon dried thyme leaves
1 teaspoon sea salt
1/2 teaspoon onion powder
ground black pepper (a few turns)
Sauce:
1 stick unsalted butter (1/2 cup / 113g)
2 cloves garlic, minced
1/4 cup fresh sage leaves, sliced
Directions
Step 1
Preheat the oven to 425F. Lay out two bigest sheet pans .
Step 2
Cut Chicken into half-inch chunks, Cook Chicken.
Step 3
To a realy large bowl, add the gnocchi, Checken, broccoli florets, butternut squash, red onion, olive oil, thyme, sea salt, onion powder and black pepper.
Toss to combine until the vegetables and gnocchi are evenly coated in oil and seasoning.
Step 4
Divide the mixture between the two sheet pans, spreading it out in a single layer for even roasting.
Step 5
Roast for about 25 minutes, stirring once halfway and switching the position of the pans for even roasting. It's done when the butternut squash is fork tender.
Step 6
While the vegetables are roasting, prepare the brown butter sauce.
Heat a light cloured bottomed medium-sized sauce pan over medium heat (no hotter, you don't want to burn the butter and a light-bottomed pan will help you see the colour).
Melt the butter. Once the butter is bubbling, add the minced garlic and cook for about a minute, stirring frequently with a wooden spoon.
Step 7
Add the sliced sage to the butter and continue to stir frequently. Watch the butter carefully (do not walk away!).
The brown butter is done once you see the milk solids turning a golden/brown colour and you smell a nutty aroma.
Once it's done, carefully pour the brown butter to a heat-safe bowl so that it stops cooking and doesn't burn.
Step 8
When the gnocchi is done roasting, carefully transfer it all back to the realy large bowl, then drizzle the sauce over top.
Toss until the gnocchi mixture is evenly coated, season with additional salt and pepper, if desired, and serve.
Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
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