Butternut Squash and Sage Sheet Pan Gnocchi

• 1 lb potato gnocchi
• 2 medium butternut squash, peeled and cubed
• 3 tbsp olive oil
• 1 tsp dried sage
• salt
• pepper
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp fresh sage leaves

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss butternut squash with 2 tablespoons olive oil, dried sage, salt, and pepper.
3. 3 Spread squash on a sheet pan and roast for 20 minutes.
4. 4 Meanwhile, cook gnocchi according to package instructions until al dente.
5. 5 Add minced garlic to the roasted squash and toss.
6. 6 Drain gnocchi and add to the pan with squash, tossing to combine.
7. 7 Drizzle with remaining olive oil and sprinkle with Parmesan if using.
8. 8 Finish with fresh sage leaves.
9. 9 Return to oven for 5 more minutes to heat through.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add cooked sausage for a non-vegetarian option.
• Include roasted Brussels sprouts for extra veggies.

Substitutions

• Substitute butternut squash with acorn squash if desired.
• Use fresh sage if available, or thyme for a different flavor profile.

Pairings

• Serve with a glass of white wine like Pinot Grigio.
• A sparkling water with a twist of lemon is a refreshing non-alcoholic option.

Nutrition

Tips

• For extra flavor, toast the pine nuts before serving and sprinkle over the top.
• If you prefer crispy gnocchi, spread them out in a single layer before returning to the oven.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: This dish does not freeze well due to the texture of the gnocchi.

Serving Suggestions

• Pairs well with a simple arugula salad dressed with lemon and olive oil.
• Add a side of crusty bread for a heartier meal.

FAQ