INGREDIENTS
1 serving
other than the time it takes to roast the vegetables
1 serving
gnocchi
8 ozs
butternut squash
8
brussels sprouts
1 serving
onion
1 T
olive oil
1 serving
kosher salt
1/2 T
butter
20
sage leaves
1/2 c
white wine
2/3 c
heavy cream
1 serving
pepper
1 pinch
nutmeg
8 ozs
gnocchi
2 Ts
walnuts
2 Ts
cranberries