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This crispy sheet pan gnocchi is the kind of cozy fall dinner that feels special without requiring too much effort. Creamy whipped ricotta, caramelized edges, and a bright, tangy balsamic finish make every bite incredibly satisfying.
This recipe post is proudly sponsored by DeLallo. All thoughts and opinions are my own.
Table of Contents
Why You’ll Love this Sheet Pan Gnocchi
- Contrasting textures and flavors. The combination of crispy gnocchi and caramelized squash with creamy ricotta and peppery arugula creates the ultimate texture and flavor alchemy.
- Big fall flavor. Rosemary, Parmesan, roasted squash, and sausage give the dish plenty of cozy, savory depth.
- Adaptable. Butternut, honeynut, or Delicata squash all work beautifully, making this an easy recipe to adapt based on what you have on hand.
- Dinner-party worthy with weeknight ease. The final dish looks and tastes super elevated, yet most of the action happens on one sheet pan. No complicated techniques required!
This is the kind of dinner recipe that delivers a lot of payoff for not too much effort. Most of the cooking happens on one sheet pan, but the finishing touches make the final dish feel extra special.
It’s also incredibly balanced with every ingredient bringing something different to the plate. The peppery arugula and tangy balsamic cut through the richness of the gnocchi, sausage, and ricotta for a well-rounded bite.
I absolutely love cooking gnocchi on a sheet pan because it retains its chewy, pillowy texture while becoming deliciously crisp around the edges.
Just like my Sheet Pan Pesto Gnocchi and Sheet Pan Butternut Squash and Sausage Gnocchi, this recipe checks every box for a hearty, nutrient-dense weeknight meal.
It is important, however, to use a high-quality shelf-stable gnocchi. Which is why I lean on DeLallo Potato Gnocchi, which is light and airy with rich potato flavor.
For more incredible gnocchi recipes, try my Chicken Gnocchi Soup, Creamy Tomato Gnocchi, and One Pan Crispy Gnocchi next.
The Ingredients
- Gnocchi: Shelf-stable potato gnocchi works especially well here because it roasts up crisp and golden without requiring pre-boiling. I keep my pantry stocked with DeLallo Potato Gnocchi, which is made in Italy with 85% potato for superior taste and texture.
- Squash: Any variety of winter squash–butternut, honeynut, or Delicata–will work here. Just be sure to cut into small chunks to encourage even cooking.
- Sausage: I love using spicy Italian chicken or turkey sausage, which adds savory flavor and a little heat.
- Shallots: Roasted alongside the squash and sausage, shallots become sweet and caramelized around the edges.
- Herbs: I suggest using fresh rosemary or thyme, or a mix of both, for rustic, woodsy fall flavor.
- Parmesan: Grated Parmesan is used twice in both the roasting mixture and the fresh arugula topping. I suggest finely grating it for the roasting mixture and shaving it into shards for the topping.
- Garlic powder: Adds a savory, aromatic edge to the roasting mixture.
- Ricotta: Whipping ricotta until light, airy, and creamy creates the ultimate base for crispy gnocchi.
- Arugula: Adds peppery freshness to keep the dish from feeling too heavy.
- Balsamic Glaze: The sweet-tangy finish that ties the creamy, savory elements together. I love using DeLallo Modenacrem Balsamic Glaze, which is a true balsamic reduction, made in Modena, Italy (the birthplace of balsamic!). It’s thick and velvety-smooth with rich, fruity, darkly sweet flavor.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Gnocchi Mixture
Combine squash, gnocchi, and shallots on a large rimmed baking sheet.
In a glass measuring cup or small mixing bowl, combine olive oil, Parmesan, herbs, garlic powder, salt, and pepper; mix to combine. Pour mixture over gnocchi and veggies; toss well to coat.
Step 2: Add Sausage
Pinch off pieces of the sausage that are roughly the size of the gnocchi and place them throughout the baking sheet. (It’s fine if some of the sausage is on top of the gnocchi and veggies, but try to find little nooks where it can be nestled into.)
Bake for 30 minutes, tossing once after 20 minutes.
Step 3: Whip Ricotta
Whip ricotta, olive oil, and a pinch of salt and pepper either in a food processor or by hand using a metal whisk until light and airy.
Step 4: Prepare Arugula Topping
Combine arugula, Parmesan, a light drizzle of oil, and pinch of salt and pepper in a bowl; toss to combine.
Step 7: Assemble. You can assemble this sheet pan gnocchi and sausage dish one of two ways:
- Option 1: Spread ricotta on a plate and top with gnocchi and sausage mixture. Top with arugula salad and drizzle generously with balsamic glaze.
- Option 2: Scatter arugula mixture directly over components on baking sheet and drizzle everything with balsamic glaze. Serve over whipped ricotta in a wide-rimmed bowl or plate.
Recipe Variations
- Make it vegetarian. Swap the sausage for a plant-based sausage, such as Field Roast brand. You can also omit the sausage entirely and add 1 can of chickpeas instead.
- Change the creamy base. Whipped goat cheese or feta, or a blend of ricotta and mascarpone will change the flavor profile slightly but offer similar richness.
- Make it gluten free. Use DeLallo Gluten Free Gnocchi, which is made with potato and rice flour. You can also use frozen cauliflower gnocchi (no need to thaw!).
- Add a little crunch. Add toasted walnuts, pepitas, or pecans on top for a crispy finish.
- Swap the greens. Instead of a crisp arugula topping, you can add kale or fresh baby spinach directly to the sheet pan mixture. Just mix it in during the final 5 minutes of baking.
Make-Ahead and Storage Tips
- Make-Ahead: You can whip the ricotta up to 2 days ahead. Refrigerate in an airtight container until ready to serve. You can also chop the squash and shallots ahead of time to make assembly quicker.
- Store: Store the roasted squash, gnocchi, and sausage separately from the ricotta and arugula mixture. The sheet pan gnocchi and sausage mixture will keep for up to 4 days.
- Reheat: Reheat the gnocchi mixture in the microwave, skillet, or air-fryer until warm. Serve over cold or room temperature ricotta with fresh arugula, shaved Parmesan, and balsamic glaze just before serving.
More Easy Gnocchi Dinner Recipes
If you try this sheet pan gnocchi and sausage recipe, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.
Sheet Pan Gnocchi with Sausage and Whipped Ricotta
Equipment
- Large rimmed baking sheet/sheet pan
- Mixing bowls
- Food processor or metal whisk for whipping
Ingredients
- 1 lb. winter squash (honeynut, butternut, or Delicata), seeded and sliced into 1-inch-thick crescents, half moons or 1-inch cubes (~12 ounces after trimming and seeding)
- 1 (16-oz.) pkg. shelf-stable DeLallo Potato Gnocchi
- 3 medium shallots, peeled and quartered lengthwise
- 3 to 4 Tbsp. extra-virgin olive oil, divided
- 3 Tbsp. grated Parmesan
- 1 1/2 Tbsp. finely chopped fresh rosemary or thyme leaves (or a mix of both)
- 1 tsp. granulated garlic (or garlic powder)
- 1/2 tsp. each kosher salt + cracked black pepper
- 1 lb. uncooked Italian chicken or turkey sausage links, casings removed (mild, sweet, or spicy – I love using spicy)
- 2 heaping cups baby arugula
- 3 to 4 Tbsp. shaved Parmesan
- DeLallo Modenacrem Balsamic Glaze for garnish
- Optional garnish: pomegranate seeds
Whipped Ricotta
- 1 cup whole milk or part-skim ricotta
- 1 Tbsp. extra-virgin olive oil
- Kosher salt and cracked black pepper to taste
Instructions
- Preheat oven to 425ºF.Prepare Gnocchi Mixture: Add squash, gnocchi and shallots to a large rimmed baking sheet.In a small bowl or glass measuring cup, combine 3 to 4 Tbsp. olive oil, grated Parmesan, rosemary or thyme, granulated garlic, salt, and black pepper; stir well to combine.Pour mixture over squash and gnocchi and toss generously to coat. Spread gnocchi mixture into an even layer.Add Sausage: Pinch off bite-size pieces of the sausage and place them throughout the baking sheet. (It's fine if some of the sausage is on top of the gnocchi and veggies, but try to find little nooks where it can be nestled into.)Bake for 30 minutes, tossing once after 20 minutes.
- Whip Ricotta: You can whip the ricotta cheese either in a food processor or by hand.– Food Processor: Combine ricotta, 1 Tbsp. extra-virgin olive oil, and a pinch of kosher salt and black pepper in the bowl of a food processor. Blend on high speed for 1 minute, scrapping down the sides as needed, until light and airy.– Bowl + Whisk: Combine ricotta, 1 Tbsp. extra-virgin olive oil, and a pinch of kosher salt and black pepper in a large mixing bowl and use a metal whisk to mix vigorously for 1 to 2 minutes, until light and airy.
- Prepare Arugula Mixture: Combine arugula, shaved Parmesan, a light drizzle of extra-virgin olive oil, and a pinch of kosher salt and black pepper in a mixing bowl; toss to combine.
- Assemble: You can assemble this dish one of two ways:– Option 1: Spread whipped ricotta on a plate and top with gnocchi and sausage mixture. Top with arugula salad and drizzle generously with balsamic glaze.– Option 2: Scatter arugula mixture directly over components on baking sheet and drizzle everything generously with balsamic glaze. Serve over whipped ricotta in a wide-rimmed bowl or plate.If desired, garnish with pomegranate seeds/arils for a pop of bright, fresh flavor.
Notes
- Make-Ahead: You can whip the ricotta up to 2 days ahead. Refrigerate in an airtight container until ready to serve. You can also chop the squash and shallots ahead of time to make assembly quicker.
- Store: Store the roasted squash, gnocchi, and sausage separately from the ricotta and arugula mixture, if possible. The sheet pan gnocchi and sausage mixture will keep for up to 4 days.
- Reheat: Reheat the gnocchi mixture in the microwave, skillet, or air-fryer until warm. Serve over cold or room temperature ricotta with fresh arugula, shaved Parmesan, and balsamic glaze just before serving.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
