Creamy Sage Cream Winter Vegetables and Gnocchi
Table of Contents
A Special Vegetable Medley
Winter always brings with it a special kind of magic. There’s something about the crisp air and shorter days that makes me crave comforting, hearty meals that warm both body and soul. One chilly evening, after a long walk through the snow-dusted park, I found myself longing for a dish that would be as cozy as the flannel blanket I had just curled up under. That’s when the idea for Sage Cream Winter Vegetables and Gnocchi was born.
I’ve always been a fan of roasted vegetables—there’s something about the way the edges caramelize and the flavors deepen that makes even the most ordinary veggies extraordinary. Butternut squash, with its natural sweetness, and brussels sprouts, with their earthy bitterness, are a match made in heaven. Add in some mushrooms for that umami kick and red onions for a bit of sharpness, and you’ve got a medley that’s already a winner in my book.
How to Make Sage Cream Winter Vegetables and Gnocchi At Home
The gnocchi part came to me while I was rummaging through my pantry. There, tucked away behind the pasta, was a package of store-bought gnocchi that I had picked up on a whim during my last grocery run. Gnocchi has always been one of my guilty pleasures—those little pillows of potato goodness are just so satisfying. I decided then and there that they would be the perfect base for my roasted vegetable creation.
The final touch was the sage cream sauce. I wanted something rich and luxurious to tie everything together, and sage just felt right. It’s one of those herbs that really shines in the colder months, adding a depth of flavor that’s both comforting and sophisticated. As I stirred the cream sauce, the aroma of fresh sage filled the kitchen, and I knew this dish was going to be something special.
The first bite was everything I had hoped for—creamy, flavorful, and oh-so-satisfying. It was like a hug in a bowl, exactly what I needed on that cold winter evening. Now, this dish has become one of my go-to recipes when I’m looking for a comforting, hearty meal. It’s simple enough for a weeknight dinner but special enough to serve at a cozy winter gathering with friends. I hope it brings as much warmth to your table as it has to mine.
Chef’s Notes – Sage Cream Winter Vegetables and Gnocchi
- Roasting Vegetables: Make sure the vegetables are spread out evenly on the baking sheet to ensure they roast rather than steam. Crowding the pan can result in soggy vegetables.
- Gnocchi Cooking: Be careful not to overcook the gnocchi; it should be tender but still hold its shape. Overcooked gnocchi can become mushy when combined with the sauce.
- Cream Sauce: When making the sage cream sauce, keep the heat low and stir constantly to avoid curdling. The sauce should be smooth and fragrant, not boiling.
- Serving Suggestions: This Sage Cream Winter Vegetables and Gnocchi pairs beautifully with a cdressed with a chicken salad lemon vinaigrette, or with a side of garlic bread to soak up any extra sauce. You can also try it with this Tex-Mex Salad for a nice fusion.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results to maintain the dish’s texture.
Sage Cream Gnocchi with Roasted Veggies
4
plates15
minutes25
minutes450
kcal5
minutes45
minutesDive into a bowl of comfort with this Sage Cream Gnocchi with Roasted Winter Vegetables! This dish is a delightful medley of tender gnocchi, caramelized butternut squash, brussels sprouts, and mushrooms, all enveloped in a luscious sage-infused cream sauce. Perfect for a cozy dinner, this recipe is easy to make and bursting with flavor. Your taste buds will thank you!
Ingredients
Roasted Vegetables
2 cups butternut squash peeled and cubed
1 1/2 cups brussels sprouts halved
1 1/2 cups button mushrooms quartered
1/2 red onion sliced into wedges
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Gnocchi and Sauce
1 pound store-bought gnocchi
1/2 cup heavy cream
1 1/2 tablespoons fresh sage leaves chopped
1 tablespoon grated Parmesan cheese
3 ounces fresh mozzarella cheese torn into pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
- Roasting Vegetables – Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cubed butternut squash, halved brussels sprouts, quartered mushrooms, and sliced red onion with olive oil. Season with 1/2 teaspoon each of salt and black pepper. Roast in the oven for 20 minutes, stirring halfway through.
- Cooking Gnocchi – While the vegetables are roasting, bring a pot of water to a boil. Cook the gnocchi according to package instructions (usually about 2-3 minutes). Drain and set aside.
- Preparing Sage Cream Sauce – In the same pot used for the gnocchi, combine heavy cream, chopped sage leaves, grated Parmesan cheese, and the remaining salt and black pepper over medium heat. Warm until fragrant (about 2 minutes), ensuring the cream does not boil.
Add the cooked gnocchi to the pot with the sage cream sauce. Gently stir in the roasted vegetables and torn mozzarella pieces until well combined. - Final Bake – Transfer the pot to the oven and bake for an additional 5 minutes at 425°F (220°C). Remove from the oven and let it rest for 3-5 minutes before serving.
- Serving – Garnish with additional fresh sage leaves if desired. Serve warm and enjoy!
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
- measuring cups and spoons
- oven-proof pot
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 50g
- Protein: 12g
- Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 700mg
- Fiber: 6g
- Sugar: 6g
- Vitamin A: 120IU
- Vitamin C: 80mg
- Calcium: 20mg
- Iron: 15mg
Classic Chicken Salad
Cooks in 30 minutesDifficulty: EasyDive into the delightful world of our Classic Chicken Salad! This recipe is a perfect blend of tender chicken, crisp veggies, and a creamy dressing that will leave your taste buds dancing. It’s not just a salad; it’s a wholesome meal that’s easy to prepare and perfect for any occasion. Whether you’re a novice or a seasoned cook, this dish is sure to impress. Get ready to enjoy a burst of flavors in every bite!
Tex-Mex Chopped Salad with Zesty Cilantro-Lime Dressing
Cooks in 140 minutesDifficulty: EasyDive into a vibrant Tex-Mex Chopped Salad with a Zesty Cilantro-Lime Dressing that’s bursting with flavors! This salad is a delightful mix of fresh veggies, creamy avocado, and hearty black beans, all topped with a tangy homemade dressing. Perfect for a light lunch or a main course with added protein. It’s a fiesta in every bite!
FAQs – Sage Cream Winter Vegetables and Gnocchi
Can I use homemade gnocchi instead of store-bought?
Absolutely! Homemade gnocchi will work wonderfully in this Sage Cream Winter Vegetables and Gnocchi recipe. Just make sure to cook it according to the recipe instructions.
What can I substitute if I don’t have fresh sage?
If fresh sage is unavailable, you can use dried sage, but use half the amount, as dried herbs are more concentrated in flavor.
Is there a dairy-free option for this recipe?
Yes, you can substitute the heavy cream with coconut cream and use dairy-free mozzarella and Parmesan alternatives.
