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Place an oven rack in the bottom level of the oven. Preheat oven to 400 F. Lightly oil the sheet pan in preparation for roasting.Wash, then chop the Brussels sprouts into 1/2-inch pieces.
Place the medium sauce pot on high heat with 6 cups of water and 1 teaspoon of salt. Once boiling, add the gnocchi. Stir and cook for 3 minutes then drain well. Add the cooked gnocchi, squash and yam mixture, and Brussels sprouts to the large bowl. Stir in the Garlic Herb Oil then pour the whole mix onto the prepared sheet tray. Sprinkle on salt and pepper.
Place in the hot oven for 10-12 minutes stirring halfway through the cooking time. The gnocchi should be browned and crisp. Remove from the oven and sprinkle on the mascarpone cheese. Stir to mix with the gnocchi. Return to the oven for 2-3 minutes more to warm the cheese. Turn off all heating elements.
To serve, divide the roasted gnocchi between two plates. Spoon a bit of Basil Drizzle across the top. Aren't you fancy?!

Roasted Gnocchi and Butternut Squash with Mascarpone Cheese