Fall Sheet Pan Gnocchi With Sausage And Vegetables

Fall Sheet Pan Gnocchi With Sausage And Vegetables mains Cripsy Baked Gnocchi With Sausage, butternut squash, brussels sprouts and a maple Dijon sauce Fall meals Fall Sheet Pan Gnocchi With Sausage And Vegetables one pot meals

This Sheet pan gnocchi with sausages and Fall vegetables is an easy dinner perfect for busy weeknights. A simple sheet pan meal made with loads of veggies and Fall flavors: butternut squash, brussel sprouts, gnocchi, chicken or turkey sausage, with sage and thyme, finished off with a maple dijon sauce and topped with chopped pecans and feta cheese. The ultimate fall sheet pan dinner. Add a side salad for more veggies if you would like or enjoy as is!

Fall Sheet Pan Gnocchi With Sausage And Vegetables

Sheet Pan Fall Baked Gnocchi Ingredients

  • BUTTERNUT SQUASH: It adds the perfect natural sweetness to the dish. You can use any variety or if you prefer sweet potatoes for squash you can use those instead or even carrots or other root veggies.
  • BRUSSELS SPROUTS: We love how delicious brussel sprouts roast up but if you prefer to use broccoli florets or cauliflouwer florets instead you can or even chopped bell peppers.
  • SAUSAGE: Precooked chicken sausages or turkey sausages are convenient and lower in fat than pork sausage, and they come in an array of flavors. They’re meaty and savory, have a lean protein base, with a juicy, lightly springy texture that never fails to please all eaters even the picky ones. You can use pork sausage if you wish or even raw Italian sausage sliced up or chopped up - just be sure to make sure it is fully cooked through.
  • GNOCCHI: We use store-bought gnocchi, shelf stable gnocchi for this recipe and they do not need to be boiled or precooked. They cook from the steam of the veggies and the heat of the pan.
  • GARLIC & SHALLOTS: We like to add 4 cloves of minced garlic and 2 large shallots sliced into thick wedges. They add so much flavor. Adjust amounts to taste and if you prefer red onion over shallots that is fine.
  • HERBS & SPICES: For fall we went with sage and thyme. We used fresh herbs but dried herbs would work just fine here too. You can use any seasoning blend you prefer. Rosemary would really work well here too.
  • OLIVE OIL: We use extra virgin olive oil to toss the vegetables with so they roast up nicely. The recipe states 2 tablespoons but if you think you might need a little more so that everything is lightly coated, feel free to add more as needed.
  • MAPLE SYRUP: Maple syrup screams fall to me - but if you are not a fan you could use honey. This helps add warmth and sweetness to the sauce and the overall dish.
  • DIJON MUSTARD: Dijon mustard adds flavor to the sauce and goes so well with the maple.
  • BALSAMIC VINEGAR: This adds sweetness and a bit of acidity to the sauce. Feel free to use regular balsamic vinegar or white balsamic. If you prefer a brighter flavor you could swap it out for lemon juice or apple cider vinegar.
  • PECAN & FETA: We use pecans and crumbled feta cheese as a garnish or topping. Feel free to use walnuts instead if you prefer or even sliced almonds or pepitas. Add them lightly toasted or even candied. Instead of feta you could add goat cheese or parmesan cheese
  • OPTIONAL ADD INS: Toss in some chopped baby spinach or kale at the end with the sauce for extra veggies or greens

Fall Sheet Pan Gnocchi With Sausage And Vegetables

How To Make This Sheet Pan Fall Baked Gnocchi

  1. Toss Veggies & Gnocchi With Olive Oil & Aromatics: Toss the gnocchi, squash, Brussel sprouts, shallots, garlic and herbs with olive oil in large rimmed baking sheet until really well coated.
  2. Bake: Roast until everything is tender and cooked through, the sausage is browned in spots and gnocchi is plump and brown in spots, broil for the last couple minutes for crispy edges.
  3. Prepare Sauce: Whisk together the sauce ingredients.
  4. Garnish & Serve: Once out the oven toss everything with the sauce, sprinkle over chopped pecans, fresh thyme and crumbled feta cheese. Serve out from the pan and enjoy!

Fall Sheet Pan Gnocchi With Sausage And Vegetables

Fall Sheet Pan Gnocchi With Sausage And Vegetables

Tips For Baking Gnocchi With Vegetables

  • Make sure to slice veggies to similar sizes so they roast up evenly. Small dice for root veggies and squash is optimal. The sprouts bake up quicker so halving them is the right move
  • Sheet pan should be full and veggies should be in an even layer but some overlapping is totally fine.
  • Do not pre cook gnocchi. The gnocchi will cook from the steam and they will also get a little crispy and slightly chewy on the outside while staying tender in the middle.

Fall Sheet Pan Gnocchi With Sausage And Vegetables

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Recipe

Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

  • 2 cups cubed butternut squash (from approx ¾ of a small one)
  • 2 cups halved Brussel sprouts (approx 10-12)
  • 4-5 links of cooked chicken sausage, sliced
  • 1 package of potato gnocchi (500 grams)
  • 4 garlic cloves, minced
  • 2 shallots, halved then sliced in thirds
  • 1 tablespoon fresh thyme leaves (1 tsp dried)
  • 1 tablespoon fresh chopped sage leaves (1 tsp dried)
  • ½ tsp red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil

For the Maple Dijon sauce

  • 3 tablespoon maple syrup or honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoon balsamic vinegar

For Topping (optional)

  • ½ cup chopped pecans or walnuts (candied or lightly toasted)
  • ½ cup crumbled feta
  • Fresh thyme for garnishing

Directions

  1. Preheat your oven to 425°F and grease or line large Sheet pan or rimmed baking sheet with parchment paper
  2. Add gnocchi, squash, sausage, brussels sprouts, shallots, garlic, herbs and spices to sheet pan and toss with olive oil until everything is well combined. Spread out in sheet pan in an even layer
  3. Transfer pan to oven and roast for 30-35 minutes or until veggies are tender and sausage is golden, mixing half way through.
  4. In the meantime make the sauce. Whisk all the sauce ingredients together in a small bowl and set aside
  5. Remove pan from oven once done and drizzle sauce all over (feel free to toss everything to coat)
  6. Sprinkle everything with feta cheese and pecans and garnish with fresh thyme.. Serve warm.

Recipe Note

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, in a skillet stove top or on the air fryer

Fall Sheet Pan Gnocchi With Sausage And Vegetables