Crispy Sheet Pan Gnocchi with Veggies

Crispy sheet pan gnocchi with veggies and sausage is a perfect fall or winter dinner. This dish is loaded with flavor and is a great meal for entertaining too!

I love this dish for so many reasons. First of all, I love gnocchi. Secondly, I love this combination of veggies with the gnocchi. You could definitely make this dish without the sausage if you want it to be vegetarian. This dish is also really easy to make and doesn’t take a lot of time.

You can find gnocchi in the pasta aisle at your grocery store or the freezer section.

Here’s what you need:

• 8 oz mushrooms (any kind you want)
• 1/2 red onion, sliced
• 2 T coarsely chopped rosemary leaves
• 1 lb gnocchi
• 8 oz uncooked sweet Italian sausage (I used ground)
• 1/4 c olive oil
• 1 lb pre-cut butternut squash cubes (could substitute sweet potato cubes)
• 1/2 t salt
• 1/4 t black pepper

If the mushrooms are whole, slice them into halves or quarters if you prefer. Cut the red onion into large chunks. Place the mushrooms and onions on a large baking sheet.

Chop up the rosemary leaves and sprinkle them on the mushrooms and onions.

Add the squash and gnocchi to the baking sheet. Drizzle the olive oil onto everything. Add the salt and pepper and toss to thoroughly mix and coat everything in the oil.

Drop bite sized pieces of the uncooked sausage all over the top of the veggies.

Preheat the oven to 450. Cook on the lower rack of the oven for 25 minutes, stirring halfway through.

After 25 minutes, move to the top rack of the oven and turn the oven to broil. Broil for 3-5 minutes or until the gnocchi are lightly browned and crisp. Top with fresh parmesan if desired.

Serve this with some good Italian bread!

Print Recipe

Crispy Gnocchi with Veggies

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Ingredients

• 8 oz mushrooms (any kind you want)
• 1/2 red onion, sliced
• 2 T coarsely chopped rosemary leaves
• 1 lb gnocchi
• 8 oz uncooked sweet Italian sausage (I used ground)
• 1/4 c olive oil
• 1 lb pre-cut butternut squash cubes (could substitute sweet potato cubes)
• 1/2 t salt
• 1/4 t black pepper

Instructions

1

If the mushrooms are whole, slice them into halves or quarters if you prefer.

2

Cut the red onion into large chunks.

3

Place the mushrooms and onions on a large baking sheet.

4

Chop up the rosemary leaves and sprinkle them on the mushrooms and onions.

5

Add the squash and gnocchi to the baking sheet.

6

Drizzle the olive oil onto everything.

7

Add the salt and pepper and toss to thoroughly mix and coat everything in the oil.

8

Drop bite sized pieces of the uncooked sausage all over the top of the veggies.

9

Preheat the oven to 450.

10

Cook on the lower rack of the oven for 25 minutes, stirring halfway through.

11

After 25 minutes, move to the top rack of the oven and turn the oven to broil.

12

Broil for 3-5 minutes or until the gnocchi are lightly browned and crisp.

13

Top with fresh parmesan if desired.