Crispy Sheet Pan Gnocchi w/Mushrooms, Sausage & Squash
Updated: Jan 9
PACKED with veggies and protein!! A perfect, easy meal and makes it great leftovers!
Crispy gnocchi and lots of veggies!! Add your favorite veggies and gnocchi for a great meal!
Full recipe in video below
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 or cauliflower gnocchi
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 Chicken or Turkey Sausage Links
Grated Parmesan cheese, for serving (optional)
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 gnocchi to the baking sheet. Spray with nonstick cooking spray 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.
Cut sausage links into 4 pieces and add to sheet pan.
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 inspiration from thekitchn.com