1 –17.6-ounce package potato gnocchi
1 –16 – ounce package butternut squash, ready cubed
1 small red onion halved, thinly sliced
3 tablespoons avocado Oil
2 clove garlic minced
2 tablespoons honey
1 tablespoon fresh thyme, chopped
2 teaspoons fresh sage, chopped
1/2 cup dried cranberries
1/2 cup pecans
1/4 cup goat cheese crumbled
Fresh thyme to garnish
Sea Salt and ground black pepper, to taste
In a large bowl, mix gnocchi, cubed squash, red onion with garlic, oil, honey, thyme, sage, salt, and pepper. Toss well to get all coated.
Place the gnocchi – squash mixture onto the prepared baking sheet in a single layer and roast for 20-25 minutes on the center rack.
Once the squash is fork-tender and golden brown on the sides, sprinkle with pecans and return to the oven for an additional 2-3 minutes more.
Remove from the oven season with salt and pepper, then sprinkle dried cranberries and goat cheese over mixture.
Garnish with fresh thyme.
Keywords: gnocchi, butternut squash, red onion, pecan, dried cranberries, goat cheese, sheet pan meal, roast