INGREDIENTS
1 1/2 cups
Brussels sprouts
2 cups
Butternut squash
1 1/2 cups
Button mushrooms
1/2
Red onion
1 1/2 tbsp
Sage, fresh leaves
1 1 pound package
Gnocchi, store-bought
3/4 tsp
Black pepper
3/4 tsp
Salt
3 tbsp
Olive oil, extra-virgin
1/2 cup
Heavy cream
3 oz
Mozzarella cheese, fresh
1 tbsp
Parmesan cheese, grated