Description
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.
Ingredients
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)
Instructions
- Preheat the oven to 425 degrees.
- Line a large rimmed baking sheet with parchment paper, or spray with non-stick spray.
- In a large bowl, toss the gnocchi and butternut squash with olive oil, garlic powder, sage leaves, and salt.
- Spread the gnocchi and butternut squash onto the baking sheet in a single, even layer.
- Bake for 15 minutes, then carefully flip the vegetables and gnocchi.
- Top with the grated Gruyère and continue to bake for 8-10 minutes until the cheese is melted and the gnocchi begins to brown.
- 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.
- Microwave the butter in one-minute increments for 2-3 minutes until it’s brown.
- Once the gnocchi and vegetables are cooked, remove from the oven and brush the brown butter on top. Season with additional salt to taste.