Sheet Pan Butternut Squash and Sausage Gnocchi

4.89 from 9 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Entree

Cuisine: Mediterranean

Diet: Low Lactose

Servings:

Author: Jamie Vespa MS, RD

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