Sheet Pan Gnocchi with Brussels + Butternut

One bowl for prep. One pan for cooking. One easy dinner.

Sheet pan gnocchi is my new favorite thing to make for a quick weeknight meal. Roasting gnocchi in the oven means you skip the step of boiling it, which not only results in a faster meal but also yields gnocchi that are crispy on the outside, almost like roasted fingerling potatoes, with a chewy, tender inside.

Toss a few other colorful vegetables of your choice on the sheet pan with the gnocchi and it quickly becomes a complete vegetarian meal that’s ready in 30 minutes with minimal cleanup. Just roast, scoop into serving bowls, top with a little freshly grated parmesan, and enjoy.

A few tips and suggestions:

• You want everything to be in a single layer on the baking pan to ensure an even roast. So, when roasting, make sure you spread the veggies and gnocchi out. If they are too close together, they will steam instead of crisp.
• Not a fan of Brussels sprouts or butternut squash? Mix and match your choice of vegetables. Again, just be sure you don’t overcrowd the pan.
• You can easily turn this into a vegan dinner by swapping the butter for more olive oil and eliminating the Parmesan.
• Or, make it more low-carb friendly by swapping potato gnocchi for other kinds of gnocchi. I have only made sheet pan gnocchi with shelf-stable potato gnocchi so I cannot vouch for making it with frozen gnocchi like Trader Joe’s cauliflower or kale gnocchi. Most recipes I’ve seen out there that use frozen gnocchi say NOT to defrost it, simply break up the larger frozen clumps and add to the pan with all the other ingredients. 

This meal is perfect for a busy night. And, I have to tell you, leftovers are just as good as when it’s fresh out of the oven. You can store leftovers in an airtight container in the fridge for up to 5 days.

Sheet Pan Gnocchi with Brussels and Butternut

Serves 4

Ingredients

• 1, 16oz. package shelf-stable potato gnocchi
• 2 cups trimmed and quartered Brussels sprouts
• 2 cups diced butternut squash
• ½ medium-sized yellow onion, diced
• 2 garlic cloves, chopped
• ¼ cup olive oil
• ¼ cup melted butter
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• 4 tablespoons grated Parmesan (optional)

Directions

1. Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum foil.
2. In a large bowl add the potato gnocchi, quartered Brussels sprouts, diced butternut squash, diced onion, chopped garlic, olive oil, melted butter, crushed red pepper flakes, and dried oregano. Gently toss together to well combine and evenly coat with the olive and butter. Season with salt and black pepper to taste and toss one more time.
3. Spread the gnocchi mixture out evenly on the prepared baking sheet.
4. Roast for 20-25 minutes (rotating the pan halfway through the cooking time) until the gnocchi are plump and the vegetables are tender.
5. To serve, spoon the gnocchi and vegetable mixture into individual serving bowls and garnish each with a tablespoon of grated Parmesan.

Yum

Photos by Renato Ghio