clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Sheet Pan Gnocchi and Fall Vegetables on wood with sage and thyme

Sheet Pan Gnocchi with Roasted Fall Vegetables

  • Author: jfletcher
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: 6 servings 1x


Sheet pan gnocchi with roasted fall vegetables is a deliciously easy meal. Loaded with roasted butternut squash, crispy Brussels sprouts, and oven caramelized onions, this sheet pan dinner is sure to please.


  • 2 16 ounce packages of gnocchi
  • 1/2 large butternut squash, cut into inch cubes
  • 12 ounces of Brussels sprouts, trimmed and halved
  • 2 sweet onions rough chopped
  • 4 pressed cloves of garlic
  • 3 tbs melted butter
  • 1/2 c olive oil, divided
  • 1 tsp sage
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • Parmesan cheese to taste


Preheat the oven to 425. While oven is preheating, peel cut the butternut squash into inch cubes. Then trim the ends off the Brussels sprouts and cut them in half. Lastly, rough chop the onions. Add the veggies into a large bowl with the gnocchi. Add in melted butter and half of the olive oil, reserving the other half. Then toss the veggies and gnocchi to coat. Add the pressed garlic, sage, Italian seasoning, and salt and pepper. Toss again to combine. Pour onto two sheet pans lined with aluminum foil and sprayed with nonstick spray. Bake at 425 for 25 minutes, flipping half way through. Remove from oven and drizzle with remaining olive oil and sprinkle with Parmesan cheese if desired. Enjoy!

  • Category: dinner
  • Method: roasting
  • Cuisine: Italian. American

Keywords: sheet pan gnocchi, roasted gnocchi, sheet pan gnocchi with fall vegetables