Fall Sheet Pan Gnocchi

Directions

1. 1

   Preheat the oven to 425°F and line a large baking sheet with parchment paper.

2. 2

   Line a plate with paper towels. Heat 2 tablespoons of the oil in a small saucepan over medium heat. When the oil bubbles, add the sage leaves, stir, and cook until crisp. Transfer the leaves to the prepared plate to drain. Reserve the sage oil.

3. 3

   In a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, maple, mustard, ⅛ teaspoon salt, and pepper.

4. 4

   In a large bowl, toss the gnocchi, squash, onion, garlic, thyme, and a heaping ½ teaspoon salt with 2 tablespoons of the dressing. Spread evenly on the baking sheet. Roast for 20 minutes.

5. 5

   While the gnocchi is in the oven, place the kale in a large bowl and drizzle with 1 teaspoon of the dressing. Gently massage the kale until well coated. In a medium bowl, stir together the ricotta and ¼ teaspoon salt.

6. 6

   After 20 minutes, remove the gnocchi from the oven and drizzle with another tablespoon of the dressing. Stir to coat, then scatter the kale leaves on top. Bake for 5 to 7 minutes, or until the squash is tender and the edges of the kale leaves are crisp and browned.

7. 7

   Remove from the oven and drizzle with another tablespoon of the dressing. Stir to combine. Evenly dollop the ricotta over the gnocchi, then sprinkle with the fried sage leaves and red pepper flakes. Drizzle with the remaining dressing and/or sage oil, season to taste, and serve immediately.