This Sheet Pan Roasted Gnocchi, Butternut Squash, and Broccoli is a hearty and delicious dinner that’s also really easy to make!
This Sheet Pan Roasted Gnocchi, Butternut Squash, and Broccoli has been one of my favorite meals lately. It’s been my goal this season to come up with more easy vegetarian/vegan sheet-pan dinners, and I’m excited to share my second one with you today.
A few weeks ago, I shared my Sheet Pan Roasted Veggie and Chickpea Sheet Pan Meal, and it’s another favorite around here. They’re so easy and hearty!
Sweet potato is usually my go-to when roasting veggies, but this time of year, I love butternut squash. It’s creamy, a little bit sweet, and, unlike sweet potato, has zero Freestyle Weight Watchers points. It also goes really well with broccoli and sage. This sheet-pan-roasted gnocchi is exactly what I think of when I think of fall comfort food.
Vegetarian/vegan sheet-pan dinners are a bit harder to come up with because it can be hard to think of things other than veggies to roast, haha. But when I tested this recipe out with gnocchi, it was perfect!
Roasted Gnocchi and Vegetables Recipe Ingredients
- Gnocchi – You might think roasting the gnocchi for 50-60 minutes would make it a little overdone, but I think that all the other veggies on the pan help it stay moist, and it came out perfectly!
- Veggies – I used one small-medium butternut squash that I peeled and diced; it should give you about 4 cups). Be sure to dice it fairly small so it cooks simultaneously with the gnocchi, broccoli florets, and purple onion.
- Olive oil
- Salt and black pepper
- Garlic – The garlic, butter, and sage sauce is the perfect topping for this fall meal and adds so much flavor! I could eat a meal like this for dinner every night this time of year!
- Butter – Depending on your preference, vegan or regular.
- Fresh sage
- Chopped walnuts
Why Your Body Will Love This Roasted Gnocchi and Vegetable Dish
- Immune Support – Broccoli contains a good amount of Vitamin A, which helps the body fight infections and keeps the immune system healthy. It also contains many antioxidants that further support the immune system.
- Heart Health – The fiber in sweet potato and broccoli helps us maintain healthy blood sugar and cholesterol levels. (It’s also great for the digestive system.)
- Vitamins, Minerals, Antioxidants – Sweet potatoes are an excellent source of vitamins and minerals like vitamin C, A, copper, and manganese, as well as antioxidants that support the immune system.
How To Make This Gnocchi and Roasted Vegetable Sheet-Pan Dish
- Preheat the oven to 400 degrees F. On a large sheet pan, toss the gnocchi, butternut squash, broccoli, onion, olive oil, salt, and pepper. If you don’t want your gnocchi super crispy, toss it in a bowl with olive oil and add it to your roasting pan about 30 minutes into the cooking process.
- Roast until the butternut squash is fork tender, 50-60 mins.
- When almost finished roasting, combine the butter, garlic, and sage in a small saucepan. You want the butter to melt and the garlic and sage to warm through.
- Once you remove the gnocchi and veggies from the oven, drizzle with the garlic-sage butter and add chopped walnuts, if desired. Serve and enjoy!
Sheet Pan Roasted Gnocchi, Butternut Squash, and Broccoli Recipe Tips
- Be sure to use a large sheet pan to roast everything evenly. You want everything to be in a single layer to get an even roast.
- If you don’t want your gnocchi to be as crispy, I suggest adding it about 30 minutes into the baking process. Toss it in a bowl with some olive oil, and then add it to your roasting pan with everything else.
- If you don’t like or have access to butternut squash, you can substitute sweet potato.
- You want to make sure the butternut squash is diced into small pieces so it bakes at the same time everything else bakes. If you have larger pieces, cooking may not be done by the time the gnocchi and broccoli are ready.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Easy Sheet-Pan Dishes?
Vegetarian Sheet Pan Dinner with BBQ Tahini Sauce
Sheet Pan Roasted Vegetable and Chickpea Bowls
Sheet-Pan Sweet Potato Black Bean Fajitas
Sheet Pan Roasted Vegetable and Chickpea Bowls
Sheet-Pan BBQ Tofu, Broccoli and Potatoes
Sheet Pan Roasted Gnocchi, Butternut Squash and Broccoli
- Total Time: 1 hour 25 minutes
- Yield: 4 1x
Description
This hearty and delicious dinner is roasted all together on one sheet pan!
Ingredients
- 1 (17.6 oz) package gnocchi
- 1 small-medium butternut squash, peeled and diced (you should get about 4 cups). You want to dice it fairly small so that it cooks at the same time as everything else.
- 4 cups small broccoli florets
- 1/2 purple onion, large dice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter, vegan or regular
- 1 clove garlic, minced
- 1 teaspoon fresh chopped sage
- 1–2 tablespoons chopped walnuts, if desired
Instructions
- Pre-heat oven to 400 degrees F. On a large sheet pan, toss together the gnocchi, butternut squash, broccoli, onion, olive oil, salt and pepper. As I said above, if you don’t want your gnocchi super crispy you should toss it in a bowl with some olive oil and add it to your roasting pan about 30 minutes into the cooking process.
- Roast until butternut squash is fork tender, 50-60 mins.
- When almost finished roasting, in a small saucepan cook together the butter, garlic and sage. You want the butter to be melted and the garlic and sage are warmed through.
- Once you remove the gnocchi and veggies from the oven drizzle with the garlic sage butter and add chopped walnuts, if desired. Serve and enjoy!
- Prep Time: 25 mins
- Cook Time: 60 mins
- Category: Dinner, Sheetpan, Vegan, Vegetarian
- Cuisine: American
This sounds delicious. I’ve only use gnocchi once but my market has it fresh in the refrigerated section and dry in the pasta aisle. Which did you use?
Thanks. I’d love to make this soon.
Nice! I didn’t have access to fresh so I used the dry in the pasta aisle but fresh would be great!
So easy and soooo delicious <3
So glad you enjoyed it!
This is SO good! I’ve been making it for about a year and finally decided to leave a comment. Thanks for the great recipe!
Aww, that is SO nice to hear!!
Made this for dinner tonight. Didn’t have squash so made it with sweet potatoes. Sooooo delicious! For sure making this again soon!
I don’t have sage leaves so thinking of using fresh basil leaves, wondering….hmmmmmmm
I DO have ground sage but would that make it too…..sagey?
I would just use a small amount of the ground sage!
Absolutely a new fave of mine! I would have never dreamed of roasting gnocci, the garlic sage drizzle is to die for, and the walnuts round out the flavors and textures perfectly. Thanks for sharing 🙂
I’m so glad you enjoyed it! It’s one of my favorite ways to cook gnocchi!
Love this recipe. Simple and delicious!
Thanks so much!!
When my husband took classes at a design build school in Vermont the chef made sheet pan roasted beets with gnocchi! This reminds me of that so I can’t wait to make this!
It’s such a great way to cook it!
This was so easy and so good! I was skeptical about how the gnocchi would come out, but the whole family loved the texture! Thanks for a keeper!
Glad to hear your family enjoyed it!!
I was interested to hear what “non-dairy butter” is made of; I had never heard of that, before… The recipe looks delicious!!
There are a few different kinds I think, but they’re usually made of different kind of oils.
Uh, OK; thank you…will look into this, closer…
Just finished making this, currently devouring it! Absolutely delicious! Thank you for this awesome recipe!
Awesome!! I’m so glad you enjoyed it!
I could only find frozen gnocchi when I went shopping. Should I boiled it first then roast?
Can you just thaw it first? If not, I’d boil it for a little bit and then let it cool before adding in 🙂
This is an easy and delicious recipe. I also made it with Brussels Sprouts in place of the Broccoli, which did not look the best at my local market this week. Your recipes make it easy to eat better.
I’m so glad you liked it!! Brussels sprouts sound like the perfect addition!