Store-bought gnocchi, butternut squash, and cannellini beans all cook together on one sheet pan—no boiling needed! Add a topping of ricotta and brown butter, and buon appetito!
- 1 lb. frozen, refrigerated, or shelf-stable gnocchi (no need to thaw frozen)
- 1 lb. 1-in. diced butternut squash (about 4 cups—I recommend buying pre-cut)
- 4 large shallots, sliced
- 3 Tbsp. olive oil
- 1/2 tsp. salt, plus more to taste
- 1/2 tsp. pepper, plus more to taste
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup chopped fresh sage, plus whole leaves for garnish
- 2 cloves garlic, minced
- 1 15-oz. can cannellini beans, drained
- 3/4 cup ricotta cheese
- 1/4 cup shredded Parmesan cheese
- Preheat the oven to 450°F.
- Meanwhile, mix together the gnocchi, squash, shallots, olive oil, salt, and pepper.
- Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake until the squash is tender, about 25 minutes.
- Meanwhile, mix the ricotta with salt and pepper to taste.
- Also while the sheet pan is in the oven, put the butter in a microwave safe bowl (I recommend Pyrex or ceramic), cover it with another microwave safe bowl or plate (to prevent splattering), and use the microwave to melt the butter, about 30 seconds. Continue to microwave in 30 second intervals until the butter is light amber. Add the sage and garlic and microwave in 30 second intervals until the butter is medium amber and smells nutty. This should take a total of 3 to 7 minutes depending on your microwave.
- Add the beans to the sheet pan. Dollop the ricotta cheese on top. Turn on the broiler and arrange a rack about 6 inches from the heating element. Broil until the beans are warm and the ricotta is lightly browned, 3 to 5 minutes.
- Drizzle the brown butter over the sheet pan. Sprinkle with the Parmesan cheese, garnish with sage leaves, and serve.