Crispy Sheet Pan Gnocchi with Mushrooms, Sausage, and Butternut Squash
A fall-inspired recipe for crispy sheet pan gnocchi that comes together in 30 minutes.
Serves4
Prep10 minutes
Cook28 minutes to 30 minutes
With the holiday season quickly approaching, our schedules are only getting busier — and trying to squeeze in dinner between all the hustle and bustle can be challenging. Enter: this quick sheet pan dinner. Roasting the gnocchi in the oven means you get to skip the step of boiling it altogether, which not only results in a faster, less messy meal, but it also yields crispy, caramelized potato nuggets that are arguably much tastier.
Sheet Pan Gnocchi Is the Best Gnocchi
Nothing against puffy, pillowy boiled gnocchi, but sheet pan gnocchi gives it some serious competition. The first time I roasted gnocchi in a hot oven, I couldn’t believe the results. The gnocchi totally transformed into a totally new entity — tender and chewy on the inside, browned and extra-crispy on the outside. Toss a few other colorful ingredients on the sheet pan and it quickly becomes a complete meal, leaving you with minimal cleanup.
Here, I leaned heavily into fall flavors. Chunks of sweet butternut squash (go for pre-cut to keep it easy), join earthy mushrooms, sweet red onion, juicy sausage, and plenty of chopped rosemary. It’s hearty, comforting, and on your table in 30 minutes — exactly the kind of dinner we all need this time of year.
See our original (and much-loved) sheet pan gnocchi recipe: Crispy Sheet Pan Gnocchi and Veggies
Crispy Sheet Pan Gnocchi with Mushrooms, Sausage, and Butternut Squash
A fall-inspired recipe for crispy sheet pan gnocchi that comes together in 30 minutes.
Prep time 10 minutes
Cook time 28 minutes to 30 minutes
Serves 4
Nutritional Info
Ingredients
- 8 ounces
cremini mushrooms
- 1/2
medium red onion
- 2 tablespoons
coarsely chopped fresh rosemary leaves
- 1 pound
pre-cut (1-inch) butternut squash cubes (about 4 cups)
- 1 pound
fresh, shelf-stable, or frozen potato gnocchi
- 1/4 cup
olive oil
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 8 ounces
uncooked sweet or hot Italian sausage
Grated Parmesan cheese, for serving (optional)
Instructions
Arrange 2 racks to divide the oven into thirds and heat the oven to 450°F.
Quarter 8 ounces cremini mushrooms and place them on a rimmed baking sheet. Cut 1/2 medium red onion into 1-inch chunks and place on the baking sheet. Chop until you have 2 tablespoons fresh rosemary leaves and sprinkle over the vegetables.
Add 1 pound cubed butternut squash (trim any large pieces into 1-inch pieces) and 1 pound potato gnocchi to the baking sheet. 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.
Remove the casings from 8 ounces sweet or hot Italian sausages if needed. Drop bite-sized pieces of the sausage all over the top of the gnocchi mixture.
Place the baking sheet on the lower rack. Roast, stirring halfway through, until the gnocchi are plump, the sausage is browned and cooked through, and the vegetables are tender, about 25 minutes total.
Move the baking sheet to the upper rack and turn on the broiler. Broil until the gnocchi are lightly browned and crisp, 3 to 5 minutes. Serve garnished with grated Parmesan cheese, if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ingredient variation: If starting with a whole butternut squash, peel it, seed it, and chop into 1-inch cubes. You'll need 1 pound of squash (about 4 cups).