Sheet Pan Gnocchi with Sausage and Whipped Ricotta
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.
Servings: 4
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
Serving: 1.25cups gnocchi mixture + 1/4 cup ricotta | Calories: 614kcal | Carbohydrates: 58g | Protein: 37g | Fat: 26g | Saturated Fat: 7g | Sodium: 1008mg | Fiber: 4g | Sugar: 8g