Cozy Sheet-Pan Gnocchi with Sausage, Squash & Sage
Cozy Sheet-Pan Gnocchi with Sausage, Squash & Sage
Ingredients
Main Ingredients
- 500 g gnocchi, store-bought or homemade, uncooked
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 3 Italian sausages, mild or spicy, casings removed and crumbled
- 1 small red onion, sliced
- 2 tablespoons olive oil, plus more for finishing
- 1 tablespoon maple syrup, optional, for sweetness
- 1 teaspoon thyme or rosemary, chopped
- 6-8 fresh sage leaves, whole or roughly torn
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili flakes, optional
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
To Finish
- 2 cups kale, chopped, stems removed
- 1/2 cup ricotta cheese
- as needed Parmesan cheese, freshly grated
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425
- 2
In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, maple syrup (if using), garlic powder, smoked paprika, salt, and pepper. Spread the seasoned squash evenly onto the prepared baking sheet.
⏱️ 5 min
- 3
Add the crumbled sausage, uncooked gnocchi, sliced red onion, chopped thyme or rosemary, and fresh sage leaves to the baking sheet with the squash. Drizzle with a bit more olive oil and toss gently to coat all ingredients.
⏱️ 5 min
- 4
Roast for 30–35 minutes, tossing all ingredients halfway through, until the gnocchi are golden and slightly crispy, the sausage is cooked through and crisp, and the squash is tender.
⏱️ 35 min
- 5
During the last 5 minutes of roasting, scatter the chopped kale over the top of the sheet pan ingredients to allow it to soften slightly.
⏱️ 5 min
- 6
Remove the sheet pan from the oven. Top the dish with dollops of ricotta cheese, a drizzle of fresh olive oil, and a sprinkle of freshly grated Parmesan cheese and black pepper before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cozy Sheet-Pan Gnocchi with Sausage, Squash & Sage
Main Ingredients
- 500 g gnocchi, store-bought or homemade, uncooked
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 3 Italian sausages, mild or spicy, casings removed and crumbled
- 1 small red onion, sliced
- 2 tablespoons olive oil, plus more for finishing
- 1 tablespoon maple syrup, optional, for sweetness
- 1 teaspoon thyme or rosemary, chopped
- 6-8 fresh sage leaves, whole or roughly torn
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili flakes, optional
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
To Finish
- 2 cups kale, chopped, stems removed
- 1/2 cup ricotta cheese
- as needed Parmesan cheese, freshly grated
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425 - 2
In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, maple syrup (if using), garlic powder, smoked paprika, salt, and pepper. Spread the seasoned squash evenly onto the prepared baking sheet.
⏱️ 5 min - 3
Add the crumbled sausage, uncooked gnocchi, sliced red onion, chopped thyme or rosemary, and fresh sage leaves to the baking sheet with the squash. Drizzle with a bit more olive oil and toss gently to coat all ingredients.
⏱️ 5 min - 4
Roast for 30–35 minutes, tossing all ingredients halfway through, until the gnocchi are golden and slightly crispy, the sausage is cooked through and crisp, and the squash is tender.
⏱️ 35 min - 5
During the last 5 minutes of roasting, scatter the chopped kale over the top of the sheet pan ingredients to allow it to soften slightly.
⏱️ 5 min - 6
Remove the sheet pan from the oven. Top the dish with dollops of ricotta cheese, a drizzle of fresh olive oil, and a sprinkle of freshly grated Parmesan cheese and black pepper before serving.
⏱️ 5 min