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Harvest Sheet Pan Gnocchi

Harvest Sheet Pan Gnocchi
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Ingredients

Scale
  • 1 package (16 oz) shelf-stable potato gnocchi
  • 2 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • Optional: Balsamic glaze for drizzling

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
  2. In a large mixing bowl, combine the uncooked gnocchi, cubed butternut squash, halved Brussels sprouts, and red onion wedges. Drizzle the extra virgin olive oil over the top. Add the minced garlic, dried sage, dried thyme, salt, and pepper. Toss everything thoroughly until the gnocchi and vegetables are evenly coated in oil and herbs.
  3. Spread the mixture in a single, even layer across the prepared baking sheet. Make sure the ingredients are spread out and not crowded; if the pan is too full, use a second sheet pan to ensure the vegetables roast rather than steam.
  4. Place the baking sheet in the center of the oven and roast for 20 to 25 minutes. Around the 12-minute mark, use a spatula to toss and flip the ingredients. This helps everything brown evenly and ensures the gnocchi gets a nice crust on all sides.
  5. Remove the pan from the oven once the squash is fork-tender and the gnocchi is golden brown. Immediately sprinkle the grated Parmesan cheese over the hot mixture. If you enjoy a bit of acidity, drizzle the optional balsamic glaze over the top before serving.

Find it online: https://www.yucolor.com/dinner/harvest-sheet-pan-gnocchi/