Nhoque assado com vegetais de outono

Ingredientes

• 1 1 lb (500gm)package gluten-free gnocchi (shelf-stable or fresh)
• 8 cups fresh vegetables (such as sweet potato, potato, carrots, golden beets, red onion, zucchini)
• 1 medium apple
• 1 cup cherry tomatoes
• 3 cloves garlic, (leave whole)
• 1/4 cup unsalted butter
• 1 clove garlic, (minced)
• 1/4 cup fresh sage leaves
• 1/2 teaspoon sea salt (or Kosher salt)
• 1/4 teaspoon black pepper, (freshly ground)

Modo de preparo

1. 1

   Preheat the oven to 400°F. Line two half sheet pans with parchment paper.

2. 2

   Prepare the vegetables. Cut small potatoes into four bite-sized pieces and cut the sweet potatoes, carrots and onions into uniformly-sized pieces so they cook at the same rate. Leave zucchini chunks a little larger as they will cook more quickly. Cut the beets smaller than the other vegetables, as they are dense and take longer to cook.

3. 3

   Peel garlic cloves but leave them whole.

4. 4

   Slice and core an apple, but leave the skin on. The peel helps the apple to hold its shape when it softens during cooking.

5. 5

   Place the gnocchi and all the vegetables, garlic and apple in a large bowl and toss with 1 -2 tablespoons of olive oil.

6. 6

   Arrange the gnocchi and vegetables on two half sheets so they are spread out and not touching each other.

7. 7

   Roast in the oven for 15 to 25 minutes, flipping them over halfway through cooking time. Check at 10 minute, as ovens vary in temperature.

8. 8

   Meanwhile, prepare the sage brown butter sauce.

9. 9

   When the vegetables are almost fork tender, add the cherry tomatoes to the sheet pans.

10. 10

    Remove the sheet pans from the oven, transfer the vegetables to a shallow platter and drizzle with Sage Brown Butter Sauce. Serve right away!

11. 11

    --- Sage Brown Butter Sauce ---

12. 12

    Over low to medium heat, melt the unsalted butter in a small saucepan. Once the butter begins to bubble around the edges, add the garlic. Cook for 1 minute, stirring constantly.

13. 13

    Add the sliced sage leaves and continue to cook, for 2 - 4 minutes as you stir. Don't leave the pan unattended as brown butter can burn very quickly.

14. 14

    Once it turns a golden brown colour and smells nutty, remove it from the heat and transfer it to another container to stop it from cooking further. A glass measuring cup or small pitcher works well, as then you can use it to pour the sauce over the gnocchi and vegetables.