Sheet Pan Gnocchi

This is one of our family’s favorite recipes. When you roast gnocchi instead of boiling it the pasta becomes a chewy, semi-caramelized burst of potato goodness. Reasons this recipe always works for us: *My kiddos love pasta. *It all cooks on one to two sheet pans, making clean up easy. *It’s flexible depending what veggies and sausages I have on hand.


  • 1 butternut squash—peeled and chopped into chunks
  • 4 golden beets—peeled and chopped into chunks
  • 4 carrots—peeled and chopped into chunks
  • 1 yellow onion peeled and cut into wedges
  • Large sprig of fresh rosemary
  • 1 pound shelf-stable or frozen potato gnocchi
  • 8 ounces sausage either Italian or chicken
  • Parmesan Cheese
  • Olive Oil


  • Preheat oven to 450 degrees. Peel and chop vegetables into bite-sized pieces. I aim for 6-8 cups of vegetables including the onion. Cut the onion into wedges. Chop rosemary leaves and sprinkle over the vegetables.
  • Place veggies in a single layer on a rimmed baking sheet. (I recommend two so that everything has space—it cooks more evenly that way.) Add gnocchi. Drizzle each pan with up to 1/4 cup of olive oil and a sprinkling of salt and pepper. Toss to coat. Leave it in an even layer.
  • Slice sausage into bite-sized pieces. Place on top of the gnocchi-veggie mixture.
  • Place pans in the oven. Stir after 20 minutes. Start fork-checking for doneness after 30 minutes.
  • Serve with parmesan cheese.


*Other vegetables that work well are mushrooms, parsnips, or chioggia beets (red beets taste great but turn the gnocchi pink), as well as summer squashes. Make sure all your veggies are chopped to about the same size to allow for even cooking.

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