Name: Butternut Squash Gnocchi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: American, Italian
Ingredients: 2 tbsp olive oil, extra-virgin; 10 fresh sage leaves; 3 tbsp olive oil, extra-virgin; 2 tbsp apple cider vinegar; 1 tsp maple syrup; 1/4 tsp dijon mustard; salt, to taste; black pepper, freshly ground, to taste; 1 lb store-bought gnocchi; 2 1/2 cups butternut squash, cubed, 1/2-inch cubes (12 ounces); 1/4 red onion, medium, thinly sliced (1/2 cup); 3 cloves garlic, sliced; 1 tbsp fresh thyme leaves, chopped; 3 curly kale leaves, stemmed, torn into bite-size pieces (3 ounces); 3/4 cup whole milk ricotta cheese; red pepper flakes

Steps

Let's get started! Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
If you're making the crispy sage, first line a plate with paper towels. Heat 2 tablespoons olive oil in a small saucepan over medium heat. Once the oil starts to bubble, add the sage leaves, give them a stir, and cook until they turn crisp, about 1 minute. Scoop the leaves onto your prepared plate to drain, and save that fragrant sage oil for serving.
Now for the gnocchi. In a small bowl, whisk together 3 tablespoons olive oil, the vinegar, maple syrup, mustard, ⅛ teaspoon salt, and several grinds of pepper to make your dressing.
In a large bowl, toss the gnocchi, squash, onion, garlic, thyme, and a heaping ½ teaspoon salt with 2 tablespoons of the dressing. Spread everything out evenly on the baking sheet and roast for 20 minutes.
While the gnocchi roasts, put the kale in that same large bowl (no need to wash it) and drizzle with 1 teaspoon of the dressing. Gently massage the kale with your hands until it's nicely coated. Then, in a medium bowl, stir together the ricotta and ¼ teaspoon salt.
When the 20 minutes are up, take the gnocchi out of the oven and drizzle with another tablespoon of the dressing. Give it a good stir to coat, then scatter the kale leaves over the top. Pop it back in the oven for 5 to 7 minutes, until the squash is tender and the edges of the kale are crisp and browned.
Take the pan out of the oven and drizzle with another tablespoon of the dressing, stirring to combine. Dollop the ricotta evenly over the gnocchi, then sprinkle on the crispy sage leaves (if you're using them) and some red pepper flakes. Finish with a drizzle of the remaining dressing and/or sage oil, as you like. Season to taste and serve right away while it's warm!

Adapted from Love and Lemons.