Sheet Pan Butternut Squash Gnocchi Recipe – Easy Fall Dinner with Sausage & Herbs

The Cozy Weeknight Hero

Sheet pan meals are the unsung heroes of busy weeknights—minimal prep, easy cleanup, and maximum flavor. This roasted gnocchi dish brings together pillowy gnocchi, caramelized butternut squash, and savory Italian sausage in one pan, creating a hearty, satisfying meal with barely any effort. Inspired by recipes from Ambitious Kitchen, The Kitchn, and Fraîche Living, it’s a celebration of fall flavors and smart cooking. Roasting everything together intensifies the sweetness of the squash, crisps the gnocchi to golden perfection, and browns the sausage for irresistible bites. It’s the kind of meal that feels gourmet but comes together in under an hour. Whether you’re juggling work, family, or just craving something cozy, this one-pan wonder delivers comfort and convenience in every forkful.

What Is Sheet Pan Gnocchi?

Sheet pan gnocchi is a no-boil method that transforms packaged gnocchi into crispy, golden bites by roasting them directly in the oven. Instead of boiling, the gnocchi are tossed with oil and seasonings, then roasted alongside vegetables and protein for a complete meal. This technique yields a delightful contrast—crispy edges with a tender center. It’s a one-pan solution that combines carbs, veggies, and meat, making it ideal for weeknight dinners. The roasted butternut squash adds sweetness and depth, while Italian sausage brings savory richness. Perfect for fall and winter, this dish warms you from the inside out and can be customized with seasonal produce or pantry staples. No pots to wash, no complicated steps—just toss, roast, and enjoy.

Ingredient Breakdown

Here’s what you’ll need:

• Gnocchi: Shelf-stable or refrigerated varieties work well. No need to boil—just roast!
• Butternut squash: Peeled and cubed. Pre-cut squash saves time and effort.
• Italian sausage: Choose mild or spicy depending on your preference. Slice into bite-sized pieces.
• Olive oil: Helps everything roast to golden perfection.
• Garlic: Minced or sliced for aromatic depth.
• Salt & pepper: Essential for seasoning.
• Optional add-ins:
  • Red onion: Adds sweetness and color.
  • Kale or spinach: Toss in during the last 5 minutes for a pop of green.
  • Feta cheese: Crumbled on top for tangy contrast.
  • Hot honey: Drizzle before serving for sweet heat.
  • Fresh herbs: Parsley or thyme for brightness.

Tip: Use pre-cut squash to save prep time. If using frozen gnocchi, thaw completely and pat dry to avoid sogginess. This dish is endlessly customizable—swap squash for sweet potatoes or use chicken sausage for a lighter twist.

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Prep ingredients: Cube butternut squash, slice sausage, and mince garlic. If using kale or spinach, set aside for later.
3. Toss everything: In a large bowl, combine gnocchi, squash, sausage, garlic, olive oil, salt, and pepper. Add red onion if using. Mix well to coat evenly.
4. Spread on sheet pan: Arrange in a single layer to ensure even roasting. Avoid overcrowding—use two pans if needed.
5. Roast for 25–30 minutes, flipping halfway through to brown all sides. Gnocchi should be golden and slightly crispy; squash tender and caramelized.
6. Add greens: In the last 5 minutes, scatter kale or spinach over the pan. Roast until wilted.
7. Finish and serve: Drizzle with hot honey or sprinkle with feta and fresh herbs. Serve warm.

Bold Tips:

• Crispy gnocchi: Use enough oil and space them out—crowding traps steam.
• Caramelized squash: Flip halfway and roast at high heat.
• Flavor boost: Taste before serving and adjust seasoning. A squeeze of lemon adds brightness.

This dish is perfect as-is or served with a simple green salad.

Common Mistakes to Avoid

• Using frozen gnocchi without thawing: This leads to soggy, mushy texture. Always thaw and pat dry before roasting.
• Overcrowding the pan: When ingredients are packed too tightly, they steam instead of roast. Use a second pan if needed for crisp results.
• Skipping the flip: Flipping halfway ensures even browning and prevents burnt spots.
• Neglecting seasoning: Taste before serving! A pinch of salt or splash of vinegar can elevate the whole dish.
• Not preheating the oven: A hot oven is key to caramelization and crisp texture.
• Skipping oil: Gnocchi and squash need a good coating to roast properly. Dry ingredients won’t brown well.

Avoiding these pitfalls ensures your sheet pan gnocchi turns out golden, flavorful, and perfectly roasted every time.