---
title: Maple and Brown Butter Gnocchi
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/maple-and-brown-butter-gnocchi-59fb7af6450cfa12655f5e52
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 618
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 500
  protein: 14
  fat: 21
  saturated fat: 9
  carbohydrates: 75
  sugar: 13
  fiber: 11
  cholesterol: 30
  sodium: 670
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Gnocchi/maple-and-brown-butter-gnocchi.avif"
---
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a #large pot{} of salted water to a boil. Toss @butternut squash{24%oz} on a #baking sheet{} with a large drizzle of @olive oil{2%tbsp} and @maple syrup{2%tbsp} (you’ll use more later). Season with @salt{} and @pepper{}. Roast in oven until lightly browned, ~{20%minutes} to ~{25%minutes}.

Trim @brussels sprouts{16%oz}, then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP; use @sage{¼%oz} for this.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add Brussels sprouts and season generously with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, ~{3%minutes} to ~{5%minutes}. Remove from pan and set aside.

Once water is boiling, add @gnocchi{18%oz} to the #large pot{}. Cook until tender and floating, ~{3%minutes} to ~{4%minutes}, then drain with #strainer{}.

While gnocchi cooks, add @butter{4%tbsp} to the pan used for Brussels sprouts over medium-high heat. Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, ~{2%minutes}. Season with salt and pepper, then remove from heat. The pan should still have the remaining maple syrup; stir in ½ TBSP of it if desired.

Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.