Print

Irresistible Sheet Pan Gnocchi Recipe Perfect for Fall

sheet pan gnocchi - featured image
Print Recipe

This sheet pan gnocchi recipe combines crispy gnocchi, roasted veggies, and seasonal fall flavors like butternut squash, Brussels sprouts, cranberries, and sage for a cozy, one-pan meal.

Ingredients

Scale
  • 16 oz store-bought potato gnocchi
  • 2 cups butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, halved
  • 1/2 cup cranberries (fresh or dried)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced or thinly sliced
  • 2 tbsp fresh sage, chopped or whole leaves
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Peel and cube the butternut squash, halve the Brussels sprouts, and mince the garlic.
  3. In a large mixing bowl, combine gnocchi, butternut squash, Brussels sprouts, cranberries, olive oil, garlic, and sage. Season generously with salt and pepper and toss until evenly coated.
  4. Spread the mixture in an even layer on the prepared sheet pan, avoiding overcrowding.
  5. Roast for 20 minutes, stir gently, then roast for another 15-20 minutes or until the gnocchi are golden and the veggies are tender.
  6. Sprinkle grated Parmesan cheese over the roasted gnocchi and veggies, then return to the oven for 2-3 minutes to melt the cheese.
  7. Remove from the oven, let cool slightly, and serve warm.

Notes

Don’t overcrowd the sheet pan to ensure crispy gnocchi and caramelized veggies. Flip the ingredients halfway through roasting for even cooking. Experiment with different veggies or add protein like chicken sausage for a heartier meal.

Nutrition

Keywords: sheet pan gnocchi, fall recipe, roasted vegetables, easy dinner, one-pan meal

Find it online: https://magnetmeal.com/irresistible-sheet-pan-gnocchi-recipe-perfect-for-fall/