This is such an incredible one pan cheesy baked gnocchi with fluffy sweet potato gnocchi, veggies and loads of cheese all melded together in one skillet!
- 1 dash olive oil
- 10 ounces butternut squash diced small
- 8 ounces cremini mushrooms thinly sliced
- 1 whole onion finely diced
- 3 cloves garlic finely minced
- 1 tablespoon fresh sage roughly chopped, plus additional for sprinkling on top
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 pinch salt
- 1 tablespoon tomato paste
- 2 tablespoons red wine
- 16 ounces canned tomato sauce
- 1/2 cup milk
- 1/4 cup vegetable stock
- 1 pound sweet potato gnocchi
- 1/4 cup freshly grated parmesan cheese
- 8 ounces freshly grated smoked gouda
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Pre-heat the oven to 350. Get out a large, deep oven safe skillet and heat the olive oil in it over medium high heat. Add the butternut squash and mushrooms and let them soften for a couple of minutes. Then add the onion, garlic and sage. Let them get fragrant for another minute while you season everything with the cinnamon, turmeric, cumin and salt. Stir in the tomato paste and wine next and let it cook for another minute. Finally, pour in the tomato sauce, milk and vegetable stock. Let it gently simmer for 5 minutes, then stir in the sweet potato gnocchi. Let it cook in the sauce for another couple of minutes while you sprinkle in the parmesan and gouda on top. Transfer the pan to the oven and let it bake for 15 minutes to make the cheese bubbly. Sprinkle the extra sage on top and serve immediately with crusty bread!