Sheet Pan Gnocchi is the perfect taste of fall with crispy gnocchi and tasty seasonal veggies all on one sheet pan. With a quick prep time and only one pan preparation, this dish is the perfect cozy meal for cold weather. We kept our recipe vegetarian, but you can also add ground sausage to this recipe leaving the same prep and cook time.
Eat Well.
SERVES4 SERVING
PREP TIME10 MINS
COOK TIME30 MINS
Fall Sheet Pan Gnocchi
Shelf Stable Gnocchi
1 lb
Cremini Mushrooms - Sliced
8 oz
Red Onion - Diced
1/2 each
Rosemary
2 tbsp
Butternut Squash - 1/2" Dice
1 lb
Olive Oil
1/4 cup
Kosher Salt
1/2 tsp
Ground Black Pepper
1/4 tsp
Parmesan Cheese - Grated
1/2 cup
Directions
1. Preheat the oven to 450°F.
2. Add the first 5 ingredients to a sheet tray. Drizzle everything with 1/4 cup olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and spread the mixture into an even layer.
3. Place in oven. Stir halfway through, until the gnocchi are plump and the vegetables are tender (about 25 minutes).
4. Change the oven setting to broil for about 3 to 5 minutes. Serve garnished with grated Parmesan cheese, and enjoy!
