Gnocchi with Winter Vegetables and Nutmeg Brown Butter Sauce

Preheat oven to 350F.

Peel, halve, seed, and cube butternut squash into 1-inch pieces (or roughly equivalent to the size of the gnocchi you are using). Toss chunks in olive oil, salt, and pepper on a baking sheet and bake until squash is browned on the outside but tender on the inside; about 45 minutes.

While squash cooks, boil water and cook gnocchi according to package directions. Drain well and set aside.

When squash has been cooking for about 30 minutes, melt butter in a large skillet over medium-high. Cook until it begins to brown but is not burned; 3-5 minutes.

While butter browns, peel, core, and cube pears into roughly gnocchi-sized pieces. Add pear pieces to butter and cook until beginning to caramelize; about 10 minutes. Don’t stir or turn them too often, or they will break up and will not caramelize.

While pears are cooking, prep chard. Tear the leaves off the stems and chop the stems up into small pieces. If you wish, add the stems in with the pears and let them cook until they get tender; 5-10 minutes. Slice the remaining chard leaves into manageable, fork friendly slices.

When pears have begun to get golden, add salt, pepper, and 1 teaspoon of nutmeg, or to taste. Add wine, if using.

Add the chard leaves to the skillet. Incorporate gently; they will wilt down almost like magic.

Add roasted butternut squash cubes and cooked, drained gnocchi to the skillet; incorporate gently until warmed through.

Season with salt, pepper, and remaining nutmeg to taste.

Serve up! Delicious with thick buttered slices of whole grain baguette or ciabatta!