It’s time to cozy up to hearty, warming meals. This sheet pan dinner recipe combines pillowy gnocchi with caramelized seasonal vegetables, all roasted to perfection. Best of all? There’s virtually no cleanup. Let’s dive into why this recipe should be on repeat in your kitchen this fall.
Why Sheet Pan Gnocchi
- No Boiling Required: Store-bought gnocchi goes straight onto the pan, skipping the boiling step. Roasting gives it a crispy exterior while keeping the inside tender.
- Customizable with Seasonal Vegetables: Use whatever fall produce you have on hand—think butternut squash, Brussels sprouts, carrots, or sweet potatoes. Each bite feels like a celebration of the season.
- Minimal Cleanup: Everything cooks on one sheet pan, making cleanup a breeze.
- Packed with Flavor: Roasting intensifies the natural sweetness of vegetables and adds a crisp edge to the gnocchi, all while the olive oil, herbs, and spices tie everything together.
The Recipe
Ingredients (Serves 4)
- 1 lb (16 oz) gnocchi (shelf-stable, fresh, or frozen)
- 2 cups butternut squash, peeled and cubed
- 1 head of broccoli
- 1 cup of mushroom
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced into wedges
- 1 cup grape tomatoes
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried or fresh rosemary
- Salt and black pepper, to taste
- Optional: grated Parmesan, fresh parsley, or a drizzle of balsamic glaze for serving
Instructions
- Preheat Oven: Set your oven to 450°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prep the Ingredients:
- Toss the gnocchi, vegetables, and garlic together on the sheet pan.
- Drizzle with olive oil and sprinkle with smoked paprika, thyme, salt, and pepper. Toss everything to coat evenly.
- Roast:
- Spread the mixture out in a single layer to ensure even cooking.
- Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the gnocchi is golden and crisp.
- Serve:
- Garnish with Parmesan, fresh parsley, or a drizzle of balsamic glaze.
- Serve warm, straight from the pan, with a side salad or crusty bread if desired.
Tips for Success
- Pick the Right Gnocchi: Shelf-stable or fresh gnocchi works best for roasting. If using frozen gnocchi, thaw it first.
- Don’t Overcrowd the Pan: Give the veggies and gnocchi space to roast properly. Overcrowding can lead to steaming instead of roasting.
- Experiment with Add-Ins: Try tossing in dried cranberries, pecans, or crumbled bacon for extra flavor and texture.
Why You’ll Love It
Sheet Pan Gnocchi with Harvest Vegetables is more than just a recipe—it’s an ode to fall. It’s quick, satisfying, and endlessly adaptable. Whether you’re whipping it up after a long day or serving it to guests, this dish is a guaranteed hit.
So grab your favorite seasonal veggies, a pack of gnocchi, and your trusty sheet pan, and get ready to savor the flavors of autumn—all with minimal effort. Happy roasting! 🍂
Sheet Pan Gnocchi with Harvest Vegetables
Ingredients
Instructions
Preheat Oven:
-
Set your oven to 450°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Prep the Ingredients:
-
Toss the gnocchi, vegetables, and garlic together on the sheet pan.
-
Drizzle with olive oil and sprinkle with smoked paprika, thyme, salt, and pepper. Toss everything to coat evenly.
Roast:
-
Spread the mixture out in a single layer to ensure even cooking.
-
Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the gnocchi is golden and crisp.
