Sheet pan gnocchi with butternut squash and sage
Sweet roasted butternut squash, crispy gnocchi and red onion with crackly sage leaves, a cozy fall dinner that mostly cooks itself.
- 50 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.18 a serving
- 570 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 lb 4 oz cubed butternut squash, one package
- 1 red onion
- 2 packages potato gnocchi, two 16-oz packages
- ¼ cup fresh sage, leaves
- ¼ cup grated parmesan
From your pantry
- 3 tbsp olive oil, divided
- 1 tsp salt, divided
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
Each serving has about 570 calories, 13 g protein, 102 g carbs and 14 g fat, and costs about $3.18 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No cubed butternut squash? Butternut squash works.
- No red onions? White onions or yellow onions work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line two with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut any big squash in half so they’re about ¾ inch, and cut the onion into thin wedges.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Divide the squash and onion between the pans, with 1 tablespoon oil, ½ teaspoon salt and the pepper, and 10 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
Dolly’s tip: The squash gets a head start so it’s soft and caramelized by the time the gnocchi are crisp.the gnocchi with the rest of the oil, the garlic powder and ½ teaspoon salt, and divide them between the pans.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Straight from the package, no boiling. Break apart any that are stuck together so each one gets crispy.Roast 15 minutes, flip everything, scatter the sage leaves over the top, and roast 5 to 8 minutes more, until the gnocchi are and the sage is crisp.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 21 min
Sprinkle with parmesan and pepper flakes and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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