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Sheet Pan Roasted Gnocchi Butternut Squash

Sheet Pan Roasted Gnocchi Butternut Squash

  • Author: Marty
  • 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

Scale

Ingredients

117.6-ounce package potato gnocchi
116 – 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


Instructions

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