Sheet Pan Gnocchi + Butternut Squash
This is the easiest weeknight dinner you will ever make- tender roasted butternut squash with Italian sausage and crispy gnocchi, seasoned to perfection and topped with maple mustard vinaigrette!
Creator: Leslie Stokes
This is the perfect fall dinner! With seasons changing I naturally start craving all of those fall veggies! Butternut squash is my favorite squash and you can do so many things with it. I love the sweet element it brings to this dish and it pairs so nicely with the maple mustard!
I hope you enjoy this easy dinner!
Ingredients:
gnocchi– potato or cauliflower
italian sausage– hot or sweet. you can even sub for sliced chicken sausage if you don’t care for italian sausage.
onion– I did not add them into the dish when I made it, but I think it would be so yummy!
chili powder
garlic powder
onion powder
paprika
salt
pepper
olive oil
maple syrup
dijon mustard
apple cider vinegar
***see ful recipe below
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Does the gnocchi need to be boiled first?
No, it does not need to be boiled. It does get tender and a little crispy in the oven. I actually prefer to prepare it this way, it has so much more flavor!
Extra large baking sheet????
you will need an extra large baking sheet for this meal to help with over crowding the pan. I love this big sheet baking pan and use it for so many recipes!
If you don’t have one yet I would suggest splitting this into to sheet pans and rotating them from the top rack to the middle rack.
30 minute busy mom dinner
I started this series thinking it would be a few quick and easy options for busy weeknights, but I really don’t see this series ever ending or at least anytime soon!
Obviously you don’t have to be a mom to make these meals and enjoy them, but I did set out with a purpose and that was to help moms feel a little less stressed in the kitchen when it came to putting easy + healthy meals on the table for their family!
make sure you are following along on social media for more recipes like this one!
Sheet Pan Roasted Butternut Squash + Gnocchi
This is the easiest weeknight dinner you will ever make- tender roasted butternut squash with Italian sausage and crispy gnocchi, seasoned to perfection and topped with maple mustard vinaigrette!
Equipment
- extra large sheet pan (mine is linked above)
Ingredients
- 16 oz gnocchi potato or cauliflower
- 24 oz chopped butternut squash
- 16 oz italian sausage removed from casing hot or sweet
- 1/2 cup chopped yellow onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- salt and pepper to taste
- 2 tbsp olive oil
- 6 cups chopped kale
Maple Mustard Vinaigrette:
- 1/4 cup maple syrup
- 3 tbsp dijon mustard
- 2 tbsp apple cider vinegar
Let's Make It
- Preheat the oven to 425℉
- On a lined baking sheet, layer the gnocchi, butternut squash and onions if using,. Season with garlic, onion powder, chili powder, paprika, salt and pepper. Give it a good toss in the seasonings before adding in the crumbled italian sausage all over the veggies and gnocchi.
- Spray or drizzle the whole sheet pan with olive oil. I like to use the spray to make sure everything is coated well without using a ton of oil.
- Place the sheet pan into the oven and roast for 20 minutes. You can set to broil for the last 5 minutes if you feel it needs to be browned a little more.
- In the meantime make the vinaigrette by adding all of the ingredients into a small bowl and stir until smooth.
- In each to bowl add 1 1/2 cups of kale and a drizzle of olive oil, massage gently with hands to help with digestion.
- Add each serving over the kale and top with maple mustard.
