This post is sponsored by Southwest Mountains Vineyards.

This sheet pan gnocchi and butternut squash is the perfect quick and easy dinner recipe! It’s surprisingly simple to make and perfect for the busy holiday season.

sheet Pan Gnocchi and Butternut Squas
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The holidays are always a busy time of year, so I love simple sheet pan recipes like this one! Everything cooks at the same time, and it only takes a few minutes to get it in the oven. The combination of sweet butternut squash, crispy gnocchi, and creamy Gruyère cheese makes this dinner irresistible. I paired it with a glass of Southwest Mountains Vineyards 2019 Red Blend, and it felt like the perfect, festive meal for this time of year!

Southwest Mountains Vineyards recently opened in Keswick, Virginia and I visited their tasting room last month. It’s gorgeous and I’m so thrilled it’s only about an hour away from Richmond! They have a spacious tasting room and a huge patio with lovely views of the green space surrounding the winery.

It’s the perfect time of year to pick up a few bottles of wine for parties and gifts! Visit the winery in Keswick, Virginia or shop online at I love having a few local bottles of wine on hand for impromptu gatherings! My personal favorites have been the 2020 White Blend and this 2019 Red Blend, but you really can’t go wrong with any of their wines. The 2019 Red Blend that I paired with this gnocchi is a blend of Cabernet Franc, Petit Verdot, and Merlot and it’s well-balanced. It just feels like the perfect glass of wine for this time of year, especially with a plate of gnocchi and butternut squash!

Ingredients & Substitutions

  • Gnocchi– Packaged gnocchi helps this recipe come together quickly and easily. I like the DeLallo brand, but any shelf-stable gnocchi works great in this recipe.
  • Butternut Squash- If you want to save time, you can buy pre-cubed butternut squash. I do prefer using fresh squash over frozen, so that you can cut it into the right sized pieces.
  • Olive oil– A little olive oil helps roast the squash and create crispy gnocchi.
  • Sage- Fresh sage is essential in this recipe. It adds so much flavor and pairs really well with the squash.
  • Gruyère cheese– Freshly shredded Gruyère cheese melts right into the gnocchi and squash. You can substitute with Fontina or even Parmesan cheese. Butter– I drizzled a little brown butter on top after the gnocchi was baked to add an additional layer of flavor. You can skip it if you want to make this recipe a little lighter, but it adds a lovely sweetness to the recipe.

How to Brown Butter in the Microwave

Add the butter to a microwave-safe bowl. (I recommend using a bowl that is at least one cup in size since the butter will foam as it cooks.)Microwave the butter in one minute increments for 2-3 minutes until it’s brown.

Tips for the Perfect Sheet Pan Gnocchi

  • Be sure to cut the squash into small pieces so that it roasts quickly. I cut them in roughly ½ inch-sized pieces, so they would cook at the same rate as the gnocchi.
  • If you want to prevent sticking, you can line your baking sheet with parchment paper. However, if you want your gnocchi to be really crispy, you may want to broil it at the end of cooking. However, parchment paper should not be used at very high temperatures. If you want to broil it at the end, use a silicone baking mat that can withstand high heat or cook the gnocchi on a non-stick pan.
  • I recommend shredding a block of cheese rather than buying pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
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sheet pan gnocchi

Sheet Pan Gnocchi and Butternut Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


This sheet pan gnocchi and butternut squash is the perfect quick and easy dinner recipe! It’s surprisingly simple to make and perfect for the busy holiday season.


Units Scale
  • 1 (16oz) package gnocchi
  • 4 cups butternut squash, cut into 1/2” pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh sage leaves
  • 1/4 teaspoon salt
  • 2 oz Gruyère cheese, shredded
  • 1 tablespoon butter (optional)


  1. Preheat the oven to 425 degrees.
  2. Line a large rimmed baking sheet with parchment paper, or spray with non-stick spray.
  3. In a large bowl, toss the gnocchi and butternut squash with olive oil, garlic powder, sage leaves, and salt.
  4. Spread the gnocchi and butternut squash onto the baking sheet in a single, even layer.
  5. Bake for 15 minutes, then carefully flip the vegetables and gnocchi.
  6. Top with the grated Gruyère and continue to bake for 8-10 minutes until the cheese is melted and the gnocchi begins to brown.
  7. If you would like to drizzle it with brown butter, place the butter in a microwave-safe bowl. I recommend using a bowl that is at least one cup in size, since the butter will foam as it cooks.
  8. Microwave the butter in one-minute increments for 2-3 minutes until it’s brown.
  9. Once the gnocchi and vegetables are cooked, remove from the oven and brush the brown butter on top. Season with additional salt to taste.