Sheet Pan Butternut Squash Gnocchi Recipe – Easy Fall Dinner with Sausage & Herbs
This Sheet Pan Butternut Squash Gnocchi with Sausage is a cozy, one-pan dinner that’s bursting with fall flavor. Tender gnocchi, sweet roasted squash, and savory sausage come together with herbs and olive oil for a satisfying meal that’s easy to prep and even easier to clean up. Perfect for busy weeknights, meal prep, or autumn gatherings, this dish delivers comfort and color in every bite. Add a sprinkle of Parmesan or drizzle of balsamic glaze for an extra layer of flavor!
Equipment
- Large sheet pan
- Mixing bowl
- Knife and cutting board
- Measuring spoons
- Parchment paper or foil (optional)
Ingredients
- 1 (16 oz) package shelf-stable or refrigerated gnocchi
- 2 cups butternut squash, peeled and cubed
- 2 Italian sausages (mild or spicy), sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional:
- ½ red onion, sliced
- 1 cup kale or spinach
- ¼ cup crumbled feta
- 1 tablespoon hot honey
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil.
- Combine ingredients: In a bowl, toss gnocchi, squash, sausage, garlic, olive oil, salt, and pepper. Add red onion if using.
- Spread on pan: Arrange in a single layer to avoid overcrowding.
- Roast for 25–30 minutes, flipping halfway through for even browning.
- Add greens: In the last 5 minutes, scatter kale or spinach over the pan. Roast until wilted.
- Finish: Drizzle with hot honey or sprinkle with feta and herbs. Serve warm.
Notes
- Use thawed gnocchi if frozen—pat dry to avoid sogginess.
- Don’t overcrowd the pan for best crispiness.
- Flip halfway to ensure even caramelization.
- Customize with sweet potatoes, mushrooms, or plant-based sausage.
- Store leftovers in an airtight container for up to 4 days. Reheat in oven or air fryer for best texture.