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Sheet Pan Butternut Squash and Sausage Gnocchi is the kind of weeknight dinner that checks every box: cozy, hearty, nutrient-dense, and irresistibly flavorful. It’s a one-pan wonder for busy fall and winter weeknights.
Table of Contents
Why You’ll Love this Sheet Pan Gnocchi
- One-pan convenience. Everything roasts together on the same sheet pan for easy prep, minimal cleanup, and streamlined weeknight success.
- Big flavors. The savory-sweet miso-cider sauce adds brightness and umami that elevates even the simplest ingredients into something sensational.
- Nutritious yet hearty. Butternut squash, kale, and turkey sausage create a balanced meal with fiber, protein, and satiating fats.
- Family-friendly and flexible. This sheet pan recipe is super adaptable with many possibilites for vegetable and meat swaps. It’s even a fantastic option for meal prep.
During this time of year (and this season of life), we heavily lean on one-pan dinner recipes.
Some of our recent favorites have been One Pan Crispy Gnocchi, One Pan Pasta, and this fabulous Sausage and Lentils recipe. (They are proof that weeknight dinners don’t have to be complicated to be incredible!)
In this recipe, everything is tossed on one sheet pan and the oven is left to do the heavy lifting. The tender gnocchi crisps beautifully in the oven to create a hearty, cozy dinner.
A silky miso-cider sauce ties everything together with savory-sweet complexity.
If you’re on the hunt for more amazing sheet pan dinner recipes, also check out this Sheet Pan Pesto Gnocchi and Sheet Pan Chicken Sausage and Veggies.
The Ingredients
- Gnocchi: Look for packs of shelf-stable gnocchi in the pasta aisle. It crisps up beautifully in the oven while staying tender and pillowy on the inside–no boiling required!
- Turkey sausage: Use sweet, mild, or spicy depending on your preference. I personally love using spicy!
- Butternut squash: Adds natural sweetness, immune-supporting antioxidants, and hearty texture.
- Red onion: Caramelizes in the oven for extra depth and a subtle pop of sweetness. Just make sure to not slice the onion too thin or else it runs the risk of burning.
- Kale: The kale is added during the final 5 minutes of baking–just long enough to warm and soften it. You can use lacinato (dino) kale or green curly kale.
- Fresh thyme: Brings earthy, aromatic flavor that pairs especially well with squash and sausage. Alternatively, you can use fresh rosemary or sage.
- Parmesan cheese: Adds salty richness and extra umami, as well as a golden crust on the vegetables while they roast. If making the recipe dairy-free, swap it for nutritional yeast or simply omit.
- Miso paste: White miso paste is the most mellow of the miso paste varieties. It adds deeply savory umami notes that make the dish feel multi-layered and truly restaurant-worthy.
- Apple cider vinegar: Brightens the sauce with acidity and complements the natural sweetness of the squash.
- Dijon mustard: Adds gentle heat and helps emulsify the sauce.
- Maple syrup: A little sweetness helps balance the acidity of the cider vinegar and Dijon mustard.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare gnocchi and veggies. Add Parmesan cheese, thyme, olive oil, and spices; toss well to coat.
Step 2: Empty onto a baking sheet.
Step 3: Add sausage throughout mixture. Bake for 25 minutes, tossing once after 15 minutes.
Step 4: Prepare Miso-Cider Sauce by combining all ingredients in a small bowl; whisk to combine.
Step 5: Massage kale with a little olive oil and salt. Toss it with the roasted gnocchi and veggie mixture. Bake again for 5 more minutes.
Step 6: Drizzle sheet pan gnocchi in miso-cider sauce and serve.
Recipe Variations
- Swap the protein. In place of turkey sausage, you can use chicken or pork sausage. Even a plant-based sausage will work well for a vegetarian version.
- Make gluten free. Use your favorite brand of gluten free or frozen cauliflower gnocchi.
- Use a different squash. In place of butternut squash, honeynut, delicata, or kabocha squash all roast well and offer slightly different textures and flavor.
- Add spice. Use spicy Italian turkey sausage as well as a pinch of crushed red pepper flakes to the roasting mixture. Alternatively, stir a little chili crisp into the miso-cider sauce.
- Switch up the greens. Any hearty green will work here in this sheet pan gnocchi recipe–Swiss chard, escarole, or even cabbage.
Expert Tips and Tricks
- Roast the gnocchi dry. No need to pre-boil! Tossing it in olive oil will help it crisp up while remaining soft and tender on the inside.
- Cut the squash evenly. Small, uniform pieces will help ensure even roasting.
- Add the kale at the end. Greens cook quickly; adding it during the final 5 minutes of baking will prevent it from over-wilting or burning.
- Smooth out the miso. To create a smooth, silky sauce, add a dash of warm water to the miso paste to help break it up. This helps it fully dissolve into the sauce without clumping.
- Line with parchment for easy cleanup. Keeps the gnocchi crisp and prevents sticking without affecting browning.
How to Store and Reheat:
- To store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To reheat: Sauté leftover sheet pan gnocchi in a covered skillet over medium heat, adding a splash of water or broth to help create steam. Lift the lid every 1 to 2 minutes to stir. In a pinch, you can also microwave individual portions.
- To refresh the texture, add a handful of fresh kale or extra drizzle of sauce to the leftovers once reheated.
More Sheet Pan Dinner Recipes
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Sheet Pan Salmon and Potatoes with Caper Chimichurri
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Sheet Pan Honey-Sesame Chicken
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If you try this sheet pan gnocchi 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 Butternut Squash and Sausage Gnocchi
Sheet Pan Butternut Squash and Sausage Gnocchi is the kind of weeknight dinner that checks every box: cozy, hearty, nutrient-dense, and irresistibly flavorful. It's a one-pan wonder for busy fall and winter weeknights.
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1 (16-oz.) pkg. shelf-stable potato gnocchi
- 1 lb. (~3 1/2 cups) peeled and cubed butternut (or honeynut) squash
- 1 medium red onion, peeled and cut into thick slices
- 3 to 4 Tbsp. extra-virgin olive oil
- 3 Tbsp. grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1 tsp. garlic powder (or granulated garlic)
- 1/2 tsp. each kosher salt and black pepper
- 1 lb. uncooked turkey or chicken sausage (mild, spicy, or sweet), casings removed
- 4 to 5 cups (packed) green curly kale, stems and ribs removed, roughly chopped or torn
Miso-Cider Sauce
- 2 Tbsp. white miso paste (sub tahini – see notes)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple-cider vinegar
- 2 tsp. Dijon mustard
- 2 tsp. maple syrup
- 1/4 tsp. cracked black pepper
Instructions
- Preheat oven to 425ºF.In a large bowl, combine gnocchi, butternut squash, red onion, olive oil, Parmesan, fresh thyme, garlic powder, salt, and black pepper. Mix well to coat. (You can also do this directly on the baking sheet if you want to avoid dirtying a bowl.)Empty out onto a large rimmed baking sheet (coat with parchment paper for easy cleanup, if desired) and spread into an even layer.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 vegetables, but try to find little nooks where it can be nestled into.)Bake for 25 minutes, tossing once after 15 minutes.
- Using the same bowl you used to season the gnocchi and veggies (no need to clean), add the kale along with a light drizzle of olive oil and pinch of salt. Use your hands to gently massage the oil and salt into the kale leaves until they soften, about 15 seconds. Set aside.
- Prepare Miso-Cider Sauce. Add miso paste to a small bowl along with a splash of hot water. Use a fork to break up the miso, mixing until it forms a smooth paste. Add olive oil, apple cider vinegar, Dijon mustard, maple syrup, and black pepper; whisk until smooth and pourable. (If using tahini instead of miso, see notes section below.)
- After the gnocchi and vegetables roast, remove pan from oven and add kale. Toss to incorporate, and place pan back in the oven for 5 more minutes, until the kale is warm and wilted.Remove from oven, drizzle with Miso-Cider Sauce, and serve.
Notes
- If using tahini in the dressing, combine all dressing ingredients in a bowl or glass jar and whisk to combine. Whisk in 1 to 2 Tbsp. of water to thin to desired consistency, until it’s smooth and pourable. Season with kosher salt to taste.
- To store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To reheat: Sauté leftovers in a covered skillet over medium heat, adding a splash of water or broth to help create steam. Lift the lid every 1 to 2 minutes to stir. In a pinch, you can also microwave individual portions. To refresh the texture, add a handful of fresh kale or extra drizzle of sauce to the leftovers once reheated.
Nutrition
Serving: 1.5cups | Calories: 550kcal | Carbohydrates: 52g | Protein: 22g | Fat: 28g | Saturated Fat: 5.5g | Sodium: 1009mg | Fiber: 7g | Sugar: 9g
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
If you love this recipe, please leave a star rating and review below!
This recipe was so darn pretty to look at and tasted just as good. I used tahini instead of miso since it’s what I had on hand. We will definitely be making this again. Thank you for all of your recipes. Haven’t found one I don’t like
This recipe is an absolute delight. We’ve had it twice now. So easy to modify to your taste if you need to, but it’s absolutely lovely as is!
Yay! I’m so happy you enjoyed it, my friend!
If I am using Tahini how much do I use?
Delicious dish!
Made this tonight and it was SO good, I had to come leave a review. Followed the recipe exactly. I was a little concerned about the miso sauce, but it really made the dish. Used sweet turkey sausage because that’s all I could find, so I added some red pepper flakes, maybe about a 1/4 teaspoon. That’s it. I can’t wait to eat leftovers tomorrow. Best new recipe I’ve tried in a long time.
I made this last night and the whole family loved it, including my teenage son that looked at the squash and kale with suspicion. Thank you.
So so so yummy. I don’t really like sausage in any form and am vegetarian i was wondering if anyone had any other sugggestions for protein? Was super yummy even with the sausage tho:)
This is absolutely delicious as is! I can’t wait for leftovers tomorrow. Don’t skip the miso dressing, so good!
Fire 🔥. I love this one. I’m excited to have more for lunch tomorrow.
Adding this to our “tried and true” list of dinner ideas! Made it tonight with fresh sage instead of thyme and cabbage because it’s what I had on hand. Miso dressing just adds the perfect pop of freshness! Thanks for another winning recipe, Jamie!
Could you add in the nutrition information?
It seems to be missing. I just see the serving size.
Thanks so much! It looks delicious!
It should be available now! Sorry about the delay.