As the busy season approaches, our schedules fill with holiday gatherings and cozy get-togethers. While I enjoy recipe creation and festive baking, I often find myself dreading another weeknight meal. That's where this simple sheet pan gnocchi comes in—nourishing, tasty, and ready in only 30 minutes.
This dish celebrates fall flavors with a delightful mix of veggies, making it customizable and satisfying for your autumn dinners.
Ingredients for Sheet Pan Gnocchi
The ingredients for this dish are easy to find and can be adjusted based on seasonal availability. Here's what I used:
Gnocchi. Use store-bought gnocchi from the pasta section for convenience.
Yellow onion. Thinly sliced for a touch of savory sweetness.
Squash. I opted for honeynut, but butternut is also excellent.
Broccolini. Chopped for vibrant color and fresh taste.
Herbs. Rosemary, thyme, sage—pick your favorites!
Feta. Adds a salty kick and becomes creamy when baked.
Olive oil. Essential for roasting the vegetables.
Garlic. Thinly sliced to enhance flavor.
Lemon. A warm vinaigrette is optional, but I love the combination of melty feta and zesty lemon for a clean sauce.
Preparation Tips
This recipe is incredibly easy—possibly the simplest I've ever made. Just chop your veggies and mix them with the gnocchi. Midway through baking, sprinkle on the feta. Toss everything together with the vinaigrette, and dinner is ready!
I prefer this method because it cooks the gnocchi perfectly without making it too doughy. Baking gives the gnocchi crispy edges while maintaining a fluffy texture, all without the mess of multiple pans.
You can prepare the vinaigrette in advance or cook it while the gnocchi bakes.
Ingredient Swaps
This sheet pan dish is versatile for ingredient swaps and additions. Here are some options:
Swap onions for shallots or use red onion. Yellow onions offer sweetness when caramelized, while red onions add a sharper flavor, and shallots bring a milder sweetness.
Use your favorite root vegetables. I chose honeynut squash, but feel free to substitute with butternut squash, sweet potatoes, turnips, or beets. Just chop them small enough to cook evenly with the other veggies.
More ingredient swaps. Replace broccolini with asparagus, or add chopped kale in the final minutes for extra greens. Consider white beans for protein or add sausage or chicken for a heartier meal.
Description
A quick sheet pan dinner bursting with autumn flavors.
Ingredients
- 1/2 yellow onion, sliced
- 1 bunch broccolini, chopped
- 2 honeynut squash, chopped
- 1 pack gnocchi
- 2–3 tablespoons olive oil
- fresh thyme and rosemary
- salt and pepper
- 2–3 cloves of garlic, sliced
- 6 ounces feta, in chunks
- juice of 1 lemon
Instructions
- Preheat the oven to 450°F or set to convection/air fry at 400°F.
- On a sheet tray, combine all ingredients except feta and lemon juice. Toss until coated.
- Bake for 15 minutes. Remove and flip the vegetables, adding feta and garlic. Bake for another 10-15 minutes, until golden brown.
- Toss with lemon juice or your dressing of choice before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30
Keywords: gnocchi
