Sheet pan gnocchi is roasted with hearty fall vegetables entirely on one sheet pan in less than hour for an easy weeknight dinner with little to no cleanup!
All the cozy fall dinner vibes here today! As we start transitioning away from light summer foods and into the hot comfort foods of fall, this is your reminder to keep those veggies on the menu!
Best tip I have for you with fall vegetables? Get your roasting game on! Today we’re making it a full dinner affair by throwing gnocchi into the party and piling everything onto one sheet pan.
Simple is the name of the game here today. As it ALWAYS should be when we’re talking about getting dinner on the table in a timely manner this time of year.
If you’re new to the world of roasting gnocchi on a sheet pan, you’re in for a treat today! No messing around with boiling water or anything, we’re just tossing everything together on one pan and sending it to the oven for awhile.
The end result? Crisp-outside, soft-inside gnocchi and perfectly tender harvest vegetables. Somehow it tastes even better just knowing how easy it was to pull together!
This Sheet Pan Gnocchi features…
- Crispy, pillowy baked gnocchi
- Tender butternut squash, brussels sprouts, parsnips, and red onion
- Fresh herbs and nutty roasted garlic
Making the Sheet Pan Gnocchi
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Olive oil
- Fresh herbs
- Parsnips (or carrots)
- Butternut squash
- Brussels sprouts
- Red onion
How to Prepare Vegetables
Uniformity is key when roasting vegetables so take care when cutting your vegetables to ensure that they are all close to the same size. Uniform sizes = even cooking.
To prepare the butternut squash, use a sharp knife to cut off the peel, scoop out the seeds, and cut squash into 1/2-in cubes.
For the brussels sprouts, trim ends and halve each brussels sprout, discarding any loose leaves.
Peel and trim ends of parsnips or carrots and cut into 1/2-in chunks or coins
Cut red onion into 1-in chunks and separate layers.
Tips for Perfect Sheet Pan Gnocchi
- Careful knife skills – as mentioned above, we want our vegetables uniformly-sized so they cook evenly so take your time when cutting vegetables and use a high-quality sharp knife.
- Use fresh herbs – while a few pinches of dried herbs will certainly work in a pinch, we recommend using fresh rosemary + thyme if possible for a strong herby flavor.
- Toss vegetables and gnocchi in olive oil – do this in a large bowl to ensure that the vegetables and gnocchi get evenly coated in oil.
- Roast garlic whole – we’re essentially making roasted garlic here. Toss a few cloves of unpeeled garlic onto your sheet pan and let this roast alongside everything else.
- Use a large baking sheet – we use an 18×13 sheet pan to ensure that the vegetables and gnocchi have plenty of space to cook in a single layer.
- Roast at high temperature – 425F may seem like a slightly high temperature, but we want the vegetables to cook fast and get a nice browning on the outside.
- Stir gnocchi and vegetables halfway through cooking – this ensures even browning.
- Mash roasted garlic – once gnocchi is finished baking don’t forget to remove the cloves of garlic. Peel the skins off, finely mash garlic, and toss back into the vegetables.
This recipe is quite simple which means there’s many ways to adapt it and make it your own!
- Switch up the vegetables – another type of winter squash, sweet peppers, mushrooms, broccoli, etc. You can swap out veggies you don’t care for other kinds, or just leave them out entirely.
- Use melted or browned butter – you would want to use this in place of the olive oil. Butter adds an incredible depth of flavor, especially if you opt to use browned butter!
- Try a different cheese – we’ve topped this gnocchi with crumbled feta and asiago, but the sky’s the limit!
Make Ahead Instructions
All the vegetables in this recipe can be cut and stored in refrigerator up to 5 days.
Prepping the vegetables ahead of time is a HUGE time-saver in this recipe! When you’re ready to bake, simply toss the vegetables + gnocchi together and proceed with roasting per recipe instructions.
Do be aware that the red onion may lose a bit of it’s bite after a few days, so if you want to avoid this, wait until the last minute to cut it!
What to Serve with Gnocchi
We like to keep this gnocchi fairly simple and just finish off individual bowls with a little shaved or grated Parmesan cheese.
While you can certainly serve this gnocchi as a main dish, it’s also incredible alongside a roast chicken for a full meal. All the fall vibes!
Y’all, it’s just a panful of hearty goodness, The gnocchi is perfectly pillowy, the vegetables are soft and tender, it’s got just the right level of herbiness from the fresh thyme and rosemary, and it makes your house smell INCREDIBLE!
Jason said this gnocchi tasted like fall which is definitely what we’re going for.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven
Watch this gnocchi made step by step on Google web stories!
More sheet pan dinners to try next!
- Bursting Tomato Pesto Salmon
- Greek Salmon and Fingerling Potatoes
- Lemon Dill Salmon with Baby Bok Choy
Sheet Pan Gnocchi with Harvest Vegetables
- 1 small red onion, cut into 1-in chunks
- 2 cups butternut squash, cut into 1/2-in chunks
- 1 cup parsnips (or carrots), cut into 1/2-in chunks
- 2 cups brussels sprouts, trimmed and halved
- 3 cloves unpeeled garlic
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced rosemary
- 1 lb dry or refrigerated potato gnocchi
- 3 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for topping, optional
- Preheat oven to 425F. Lightly grease a large baking sheet and set aside for a moment.
- In a large bowl, combine red onion, squash, parsnip, brussels sprouts, garlic, thyme, rosemary, gnocchi, and olive oil. Toss until evenly coated in olive oil and herbs.
- Lay gnocchi and vegetables out on prepared baking sheet in a single layer. Season well with salt and pepper.
- Bake gnocchi and vegetables at 425F 35-40 minutes, stirring once halfway through, until gnocchi is crispy and vegetables are tender.
- Remove garlic from pan, peel off skin, and discard. Mash garlic into a paste and toss back into gnocchi and vegetables.
- Serve gnocchi and vegetables warm with grated Parmesan over top if desired. Enjoy!
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