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- 1 pound potato gnocchi (store-bought or homemade) - 1 medium butternut squash, peeled and diced - 2 cups Brussels sprouts, halved - 1 red onion, cut into wedges - 3 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste I love using potato gnocchi for this dish. The soft, pillowy texture pairs perfectly with roasted veggies. For the veggies, I pick a medium butternut squash. Its sweet flavor shines when roasted. I also add Brussels sprouts, which get nice and crispy. I use a red onion for its mild taste. It adds depth to the dish. Garlic gives a punch of flavor that I simply can't resist. I drizzle olive oil over the veggies to help them roast nicely. Seasoning is key, so I add thyme and smoked paprika for warmth. Salt and pepper round out the taste, enhancing all the flavors. - ¼ cup grated Parmesan cheese - Fresh parsley for garnish While the dish shines on its own, I often sprinkle some grated Parmesan cheese on top. It melts beautifully and adds a rich flavor. Fresh parsley is my go-to for garnish. It looks great and adds a burst of freshness to the plate. If you want a little extra flair, try these options! To make this dish shine, start with the butternut squash. First, peel it. Then, cut it in half. Place the cut side down on a board. Dice it into small cubes, about one inch. This size helps it cook evenly. Next, let's prep the Brussels sprouts. Grab each sprout and cut it in half lengthwise. This will help them roast well and absorb flavor. Now, take the red onion. Cut it into wedges. Aim for medium-sized pieces. This will add a sweet taste when roasted. In a large bowl, combine the diced squash, halved Brussels sprouts, and onion wedges. Add in the minced garlic. Drizzle the olive oil over the veggies. Sprinkle with thyme, smoked paprika, salt, and pepper. Toss everything well until the veggies are evenly coated. Now, grab a large sheet pan and line it with parchment paper. Spread the veggie mix on one side. Make sure they are in a single layer. On the other side of the pan, add the potato gnocchi. Drizzle a little more olive oil over the gnocchi. Season with salt and pepper. This adds flavor while roasting. Set your oven temperature to 425°F (220°C). This high heat will help everything cook fast and get crispy. Roast the pan in the oven for 20-25 minutes. Halfway through, stir the vegetables and gnocchi. This will help them brown evenly. If you want to add Parmesan cheese, sprinkle it on during the last five minutes of roasting. Once done, take the pan out. Let it cool slightly before serving. Garnish with fresh parsley for a pop of color. Enjoy your delicious meal! To get your vegetables to caramelize well, cut them into even sizes. This helps them cook at the same rate. Spread them out on the pan and avoid crowding. If they are too close, they will steam instead of roast. Use a high oven temperature, like 425°F (220°C), for the best results. For crispy gnocchi, make sure to add a little olive oil. This helps them brown nicely. Place them on one side of the sheet pan, away from the veggies. Stir them halfway through roasting. This ensures they cook evenly and get that lovely golden color. You can add other fall vegetables like sweet potatoes or carrots. They will bring their own flavor and texture. Feel free to mix and match based on what you have at home. For a twist, try adding some kale at the end of roasting for extra greens. If you want to skip the Parmesan cheese, consider using nutritional yeast. It gives a cheesy flavor without dairy. You can also try a sprinkle of feta for a salty kick. Make this dish your own by using what you love! {{image_2}} You can switch up the veggies based on what’s fresh. Using seasonal vegetables makes your dish lively and fun. Kale and sweet potatoes are great choices for fall. They add color and flavor. - Kale: Adds a nice crunch and is packed with nutrients. - Sweet Potatoes: Bring a sweet taste that pairs well with the gnocchi. You can also play with flavors. Adding balsamic vinegar can give a tangy kick. Crumbled feta cheese can add a creamy texture and saltiness. These twists make each bite special. If you follow a vegan diet, you can easily adapt this recipe. Simply skip the Parmesan cheese. You can use nutritional yeast instead for a cheesy flavor. - Vegan Alternative: Nutritional yeast gives a savory taste. - Gluten-Free Option: Use gluten-free gnocchi made from rice or corn. These swaps ensure everyone can enjoy this tasty dish without missing out! To keep your sheet-pan gnocchi fresh, follow these simple tips: - Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days. This keeps the flavors intact and prevents the gnocchi from drying out. - Freezing: If you want to save it longer, freeze the dish. Use a freezer-safe container or bag. It can last for up to 2 months. Note that the texture may change slightly after thawing. When reheating, you want to keep the gnocchi tender and the veggies moist. Here are some effective methods: - Oven: Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Cover with foil to prevent drying. Heat for about 15-20 minutes. - Microwave: Place a portion in a microwave-safe dish. Add a splash of water or olive oil. Cover and heat for 1-2 minutes, checking halfway through to stir. These methods help maintain the dish's deliciousness while ensuring it stays enjoyable. Cooking sheet-pan gnocchi takes about 20 to 25 minutes. First, preheat your oven to 425°F (220°C). While the oven warms, prep your veggies and gnocchi. When you place the pan in the oven, set a timer. Halfway through, stir the mix to help it cook evenly. Your gnocchi should be golden and the veggies tender when done. Yes, you can use frozen gnocchi. However, it will slightly change the cooking time. If using frozen, add an extra 5 minutes to your roasting time. The texture will also be a bit softer but still tasty. Just remember to stir them halfway through cooking. You can swap in many seasonal veggies! Consider using sweet potatoes, carrots, or even kale. These add unique flavors and colors. If you want a more earthy taste, try adding beets as well. The key is to pick veggies that roast well. This way, you get that nice caramelization and flavor boost. This blog post covers a simple and tasty sheet-pan gnocchi recipe. We discussed key ingredients, including fresh fall veggies and seasonings. You learned how to prep, assemble, and roast for the best flavor. Remember, you can customize using seasonal veggies or dietary swaps. Store your leftovers well for easy reheating. This dish is perfect for enjoying the rich flavors of fall. I hope you feel inspired to make your own version!

Sheet-Pan Gnocchi with Roasted Fall Vegetables

Savor the flavors of fall with this easy Sheet-Pan Gnocchi with Roasted Fall Vegetables recipe! In just 35 minutes, you can enjoy tender roasted butternut squash, Brussels sprouts, and perfectly golden gnocchi, all infused with delicious herbs. This one-pan dish is not only simple to make but also a feast for the eyes. Click through for the full recipe and bring autumn to your dinner table!
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Ingredients
  

1 pound potato gnocchi (store-bought or homemade)

1 medium butternut squash, peeled and diced

2 cups Brussels sprouts, halved

1 red onion, cut into wedges

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the diced butternut squash, Brussels sprouts, red onion, and minced garlic.

      Drizzle the olive oil over the vegetables. Sprinkle with thyme, smoked paprika, salt, and pepper. Toss everything until evenly coated.

        Spread the vegetable mixture onto one side of the sheet pan in an even layer.

          On the other side of the sheet pan, add the potato gnocchi. Drizzle a little olive oil over the gnocchi and season with salt and pepper.

            Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized, and the gnocchi are golden brown.

              If using Parmesan cheese, sprinkle it over the gnocchi and vegetables during the last 5 minutes of roasting.

                Once done, remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve the sheet pan directly on the table for a rustic look, or plate the veggies and gnocchi separately to highlight their vibrant colors.