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Sheet Pan Gnocchi with Harvest Vegetables

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!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 337kcal


  • 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!


Serving: 12oz | Calories: 337kcal | Carbohydrates: 53.1g | Protein: 6.8g | Fat: 12g | Saturated Fat: 1.6g | Sodium: 694mg | Potassium: 553mg | Fiber: 7.7g | Sugar: 4.6g | Calcium: 109mg | Iron: 3mg