Sheet Pan Butternut Squash Sausage Gnocchi by Jamievespamsrd

Ingredients

• 16 oz shelf-stable potato gnocchi
• 1 lb peeled and cubed butternut squash
• 1-2 medium leeks, white and light green parts only, thinly sliced
• 3 1/2 tbsp extra-virgin olive oil
• 3 tbsp grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 lb uncooked turkey sausage
• 4 cups packed green curly kale
• 2 tbsp white miso paste
• 2 tbsp extra-virgin olive oil, for sauce
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, combine gnocchi, butternut squash, and thinly sliced leeks. Drizzle with 3.5 Tbsp olive oil, sprinkle with Parmesan cheese, garlic powder, and fresh thyme. Toss to combine.
3. Distribute dollops of turkey sausage amongst the gnocchi mixture. Use your hands to gently combine until well mixed.
4. Roast for 25 minutes, or until squash is tender and gnocchi and sausage are golden brown and slightly crisp.
5. While the sheet pan is roasting, whisk together miso paste, 2 Tbsp olive oil, apple cider vinegar, Dijon mustard, maple syrup, and black pepper in a small bowl to make the sauce.
6. Remove sheet pan from oven. Add kale to the pan and toss with the other ingredients.
7. Return the pan to the oven and roast for an additional 5 minutes, until the kale is slightly wilted.
8. Remove from oven, drizzle with the miso-cider sauce, and toss to combine. Serve immediately.