Sheet pan recipes are all the rage and with good reason. Sheet Pan Roasted Gnocchi Butternut Squash is quick and easy to prep. Only one pan to wash, so clean up is easy.
Even though Tim is the dish-man extraordinaire, the fewer dishes, the better when making a meal. This recipe does use a bowl, or at least I did to mix the gnocchi and squash, but you could mix it right on the sheet pan. The beauty of using a sheet pan is versatility.
When purchasing sheet pans, do yourself a favor and don’t skimp! Buy quality. Here are a few things to keep in mind when you buy a sheet pan:
- Make sure you are getting a sheet pan. Sheet pans measure 18X13 with a 1-inch side. In the restaurant world, this is a half size sheet pan, so be sure to check the size before you purchase.
- Do not buy a jelly roll pan. They are smaller and not as sturdy, so they tend to warp at high temperatures.
- Make sure the sheet pan will fit in your oven. Depending on the size of your oven, some sheet pans may not fit. Measure!!
- Chose aluminum or stainless steel pans without a non-stick coating. The coating can chip over time.
- Purchase a wire rack that fits inside your sheet pan. It makes cooking meats and fish super easy, and it can double as a cooling rack.
- Parchment paper and tin foil are your sheet pans best friend and yours. Clean up is quick and easy, no matter what you cook.
- With a large surface and shallow sides suing a sheet pan results in juicy meats and super flavorful veggies.
Until starting What the Forks for Dinner? I had heard of gnocchi but had never made it. From scratch looked complicated, and it was not available in stores locally. Until one day, I was at Aldi’s and low and behold there it was. Our first gnocchi recipe was Chicken Gnocchi Soup, and it was terrific.
Gnocchi is Italian dumplings made with potatoes and flour and boiled just until they’re like fluffy little pillows. When you purchase gnocchi, look for it in the pasta section. Being shelf-stable, you can keep it on hand for a quick meal.
In this day and age of everything ready already, you can buy veggie that requires little or no prep time…. these are my kind of veggies. Especially butternut squash. It’s hard to peel and cut, so buying it already cubed is perfect!
My herbs are still in good shape, although we had a Halloween snowstorm that probably was the end of them. Fresh herbs are always a great addition to any dish, gives them a special touch.
Thyme and sage are my go-to fall herbs, and they were perfect for Sheet Pan Roasted Gnocchi Butternut Squash. Garlic, red onion, and a touch of honey for sweetness. Honey helps caramelize the squash and gnocchi.
Adding pecans in the last few minutes of roasting time gives a slight toasty crunch. Dried cranberries have become a fall must-have on my list as well, and they pair with the squash perfectly.
Top the whole sheet pan with goat cheese. Now, if goat cheese is not your fav, feta would be a good substitute. I happen to love goat cheese, and it’s creamy texture tops the dish beautifully.
Looking for an easy delicious sheet pan meal? Sheet Pan Roasted Gnocchi Butternut Squash; it is your must-have fall recipe!!Print
Sheet Pan Roasted Gnocchi Butternut Squash
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 main dish servings 1x
- Category: Sheet Pan Dinner
- Method: Roast
- Cuisine: American
1 –17.6-ounce package potato gnocchi
1 –16 – ounce package butternut squash, ready cubed
1 small red onion halved, thinly sliced
3 tablespoons avocado Oil
2 clove garlic minced
2 tablespoons honey
1 tablespoon fresh thyme, chopped
2 teaspoons fresh sage, chopped
1/2 cup dried cranberries
1/2 cup pecans
1/4 cup goat cheese crumbled
Fresh thyme to garnish
Sea Salt and ground black pepper, to taste
In a large bowl, mix gnocchi, cubed squash, red onion with garlic, oil, honey, thyme, sage, salt, and pepper. Toss well to get all coated.
Place the gnocchi – squash mixture onto the prepared baking sheet in a single layer and roast for 20-25 minutes on the center rack.
Once the squash is fork-tender and golden brown on the sides, sprinkle with pecans and return to the oven for an additional 2-3 minutes more.
Remove from the oven season with salt and pepper, then sprinkle dried cranberries and goat cheese over mixture.
Garnish with fresh thyme.
Keywords: gnocchi, butternut squash, red onion, pecan, dried cranberries, goat cheese, sheet pan meal, roast
2 thoughts on “Sheet Pan Roasted Gnocchi Butternut Squash”
My gnocchi did not plump up. It was very chewy and basically inedible. I set my oven to 400 and roasted for about 20 min. What went wrong? I have a thermometer in my oven so I know that it was set to the right temp.
I’m sorry it did not work for you. I have never had that problem. Perhaps if you would try it again lengthen the roasting time.