$- 1 pound gnocchi (store-bought or homemade) - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 cup Brussels sprouts, halved - 1 red onion, sliced into wedges - 1 cup carrots, sliced into rounds - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste These main ingredients form the base of your dish. Gnocchi adds a soft, chewy element, while the veggies bring color and flavor. - ½ cup grated Parmesan cheese - Fresh parsley for garnish The Parmesan cheese adds a rich, savory touch. Fresh parsley gives a bright finish. You can skip these if you prefer a lighter dish. - Large sheet pan - Mixing bowl - Chef’s knife - Cutting board - Spatula These tools make cooking simple and easy. A large sheet pan helps everything roast evenly. A good knife and board aid in quick prep. First, set your oven to 425°F (220°C). Preheating is key for even cooking. This step helps everything roast nicely. Next, grab a large sheet pan. Combine these veggies: - 1 medium butternut squash, peeled and diced - 1 cup Brussels sprouts, halved - 1 red onion, sliced - 1 cup carrots, sliced Drizzle 2 tablespoons of olive oil over the veggies. Add 2 teaspoons of dried thyme, 1 teaspoon of garlic powder, salt, and pepper. Toss the mix well. Make sure all pieces get coated. Now, put the pan in the oven and roast the veggies for 15 minutes. This helps soften them and bring out their flavors. After 15 minutes, take the pan out. Add 1 pound of gnocchi to the mix. Drizzle with the last tablespoon of olive oil. Toss everything together again. Return the pan to the oven. Roast for another 15-20 minutes. Look for the gnocchi to be golden and the veggies tender. If you like, sprinkle ½ cup of grated Parmesan cheese on top for the last 5 minutes. Let it melt and get crispy. Once everything is done, you can add fresh parsley for a nice touch before serving. The cooking time is key for perfect gnocchi and veggies. Start by roasting the vegetables for 15 minutes. This gives them a head start. After that, add the gnocchi and roast for another 15-20 minutes. You want the gnocchi golden and the veggies tender. Keep an eye on them to avoid burning. To get even roasting, spread the veggies and gnocchi in a single layer. Avoid crowding the pan. This allows hot air to flow around each piece. Use a large sheet pan for best results. If necessary, use two pans. Stir the mix halfway through cooking for even browning. To boost flavor, use fresh herbs when possible. Fresh thyme adds great taste. You can also try rosemary or sage for a warm touch. Drizzle a bit more olive oil before serving for richness. A sprinkle of grated Parmesan adds a nice finish. Fresh parsley gives a pop of color and flavor. {{image_2}} You can swap veggies based on what you have. Try sweet potatoes or cauliflower. Zucchini and bell peppers also work great. Just cut them into similar sizes. This way, they cook evenly with the gnocchi. Gnocchi comes in many forms. You can use traditional potato gnocchi. If you want a twist, try spinach or even pumpkin gnocchi. Each type adds its own flavor and texture. Feel free to experiment! To boost flavor, add fresh herbs like rosemary or sage. A squeeze of lemon juice adds a nice zing. You could also toss in some red pepper flakes for heat. If you love cheese, mix in feta or goat cheese for a creamy touch! Store leftovers in an airtight container. This keeps them fresh for up to three days. Make sure to let the dish cool before sealing it. You can also separate the gnocchi from the veggies if you prefer. This helps keep the gnocchi from getting too soft. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave, but the oven keeps everything crisp. If using the microwave, place in a bowl and cover it with a damp paper towel. You can freeze this dish for up to a month. Place it in a freezer-safe container. Make sure to divide it into portions for easy thawing. To thaw, move it to the fridge overnight. Reheat as instructed above. This way, you can enjoy this tasty meal anytime! Yes, you can use frozen gnocchi. Just toss them on the sheet pan with the veggies. They will cook well in the oven without thawing first. Keep an eye on them as they may need a few extra minutes. This is a great option when you want a quick meal without much prep. Great options for roasting include butternut squash, Brussels sprouts, red onion, and carrots. These veggies roast well and add sweet and savory flavors to the dish. You can also try sweet potatoes, bell peppers, or zucchini for more variety. The key is to cut them into similar sizes for even cooking. You can tell the dish is done when the gnocchi are golden and the veggies are tender. A fork can help check the texture of the vegetables. If they are soft and have a nice caramel color, you're ready to eat! For extra flavor, sprinkle on some Parmesan cheese in the last few minutes of roasting. Enjoy! This post covered the key steps to make a delicious roasted gnocchi and vegetable dish. We looked at the best ingredients, tools, and cooking methods to enhance flavors and ensure even roasting. Remember, the right veggies and mindful cooking times make all the difference. After trying this at home, you’ll enjoy a tasty meal that’s easy to prepare. Keep experimenting with variations and storage tips for great leftovers. Cooking is fun, and every dish is a chance to learn something new. Enjoy your culinary journey!$

Are you ready to enjoy the cozy flavors of fall in one easy dish? Sheet Pan Gnocchi Fall Veggies delivers a warm, comforting meal that you can whip up on a busy weeknight. With simple steps, you’ll learn how to roast vibrant veggies alongside delicious gnocchi for a delightful, one-pan feast. Let’s dive into this tasty recipe and make dinner a breeze!

Why I Love This Recipe

Comforting and Hearty: This dish combines the warmth of roasted vegetables with the delightful texture of gnocchi, making it a perfect cozy meal for fall evenings.
Easy Prep: With minimal chopping and just one sheet pan needed, this recipe is quick to prepare, allowing for more time to enjoy with family and friends.
Versatile Ingredients: You can easily swap in your favorite seasonal vegetables or add protein for a more filling meal, making it adaptable to your taste.
Simple Cleanup: Cooking everything on one pan means less mess and hassle in the kitchen, allowing you to spend more time savoring your delicious creation.

Ingredients

Main Ingredients

1 pound gnocchi (store-bought or homemade)
1 medium butternut squash, peeled and diced into 1-inch cubes
1 cup Brussels sprouts, halved
1 red onion, sliced into wedges
1 cup carrots, sliced into rounds
3 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon garlic powder
Salt and pepper to taste

These main ingredients form the base of your dish. Gnocchi adds a soft, chewy element, while the veggies bring color and flavor.

Optional Ingredients

½ cup grated Parmesan cheese
Fresh parsley for garnish

The Parmesan cheese adds a rich, savory touch. Fresh parsley gives a bright finish. You can skip these if you prefer a lighter dish.

Recommended Kitchen Tools

Large sheet pan
Mixing bowl
Chef’s knife
Cutting board
Spatula

These tools make cooking simple and easy. A large sheet pan helps everything roast evenly. A good knife and board aid in quick prep.

Step-by-Step Instructions

Preheating the Oven

First, set your oven to 425°F (220°C). Preheating is key for even cooking. This step helps everything roast nicely.

Preparing the Vegetables

Next, grab a large sheet pan. Combine these veggies:

1 medium butternut squash, peeled and diced
1 cup Brussels sprouts, halved
1 red onion, sliced
1 cup carrots, sliced

Drizzle 2 tablespoons of olive oil over the veggies. Add 2 teaspoons of dried thyme, 1 teaspoon of garlic powder, salt, and pepper. Toss the mix well. Make sure all pieces get coated.

Roasting Process

Now, put the pan in the oven and roast the veggies for 15 minutes. This helps soften them and bring out their flavors.

After 15 minutes, take the pan out. Add 1 pound of gnocchi to the mix. Drizzle with the last tablespoon of olive oil. Toss everything together again.

Return the pan to the oven. Roast for another 15-20 minutes. Look for the gnocchi to be golden and the veggies tender. If you like, sprinkle ½ cup of grated Parmesan cheese on top for the last 5 minutes. Let it melt and get crispy.

Once everything is done, you can add fresh parsley for a nice touch before serving.

Pro Tips

Choose Fresh Veggies: For the best flavor and texture, select fresh seasonal vegetables. They will enhance the overall taste of the dish.
Customize Your Gnocchi: Feel free to experiment with different types of gnocchi, such as spinach or sweet potato, to add a unique twist to your dish.
Watch the Roasting Time: Keep an eye on the gnocchi and vegetables during the last few minutes of roasting to prevent overcooking and ensure a perfect golden color.
Garnish for Flavor: Adding fresh herbs like parsley not only brightens up the dish visually but also adds a fresh flavor that complements the roasted vegetables.

Tips & Tricks

Optimal Cooking Time

The cooking time is key for perfect gnocchi and veggies. Start by roasting the vegetables for 15 minutes. This gives them a head start. After that, add the gnocchi and roast for another 15-20 minutes. You want the gnocchi golden and the veggies tender. Keep an eye on them to avoid burning.

Ensuring Even Roasting

To get even roasting, spread the veggies and gnocchi in a single layer. Avoid crowding the pan. This allows hot air to flow around each piece. Use a large sheet pan for best results. If necessary, use two pans. Stir the mix halfway through cooking for even browning.

Enhancing Flavor

To boost flavor, use fresh herbs when possible. Fresh thyme adds great taste. You can also try rosemary or sage for a warm touch. Drizzle a bit more olive oil before serving for richness. A sprinkle of grated Parmesan adds a nice finish. Fresh parsley gives a pop of color and flavor.

Variations

Alternative Vegetables

You can swap veggies based on what you have. Try sweet potatoes or cauliflower. Zucchini and bell peppers also work great. Just cut them into similar sizes. This way, they cook evenly with the gnocchi.

Different Gnocchi Types

Gnocchi comes in many forms. You can use traditional potato gnocchi. If you want a twist, try spinach or even pumpkin gnocchi. Each type adds its own flavor and texture. Feel free to experiment!

Flavor Enhancements

To boost flavor, add fresh herbs like rosemary or sage. A squeeze of lemon juice adds a nice zing. You could also toss in some red pepper flakes for heat. If you love cheese, mix in feta or goat cheese for a creamy touch!

Storage Info

Best Practices for Leftovers

Store leftovers in an airtight container. This keeps them fresh for up to three days. Make sure to let the dish cool before sealing it. You can also separate the gnocchi from the veggies if you prefer. This helps keep the gnocchi from getting too soft.

Reheating Instructions

To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave, but the oven keeps everything crisp. If using the microwave, place in a bowl and cover it with a damp paper towel.

Freezing Tips

You can freeze this dish for up to a month. Place it in a freezer-safe container. Make sure to divide it into portions for easy thawing. To thaw, move it to the fridge overnight. Reheat as instructed above. This way, you can enjoy this tasty meal anytime!

FAQs

Can I use frozen gnocchi?

Yes, you can use frozen gnocchi. Just toss them on the sheet pan with the veggies. They will cook well in the oven without thawing first. Keep an eye on them as they may need a few extra minutes. This is a great option when you want a quick meal without much prep.

What vegetables are best for roasting?

Great options for roasting include butternut squash, Brussels sprouts, red onion, and carrots. These veggies roast well and add sweet and savory flavors to the dish. You can also try sweet potatoes, bell peppers, or zucchini for more variety. The key is to cut them into similar sizes for even cooking.

How do I know when the dish is done?

You can tell the dish is done when the gnocchi are golden and the veggies are tender. A fork can help check the texture of the vegetables. If they are soft and have a nice caramel color, you’re ready to eat! For extra flavor, sprinkle on some Parmesan cheese in the last few minutes of roasting. Enjoy!

This post covered the key steps to make a delicious roasted gnocchi and vegetable dish. We looked at the best ingredients, tools, and cooking methods to enhance flavors and ensure even roasting. Remember, the right veggies and mindful cooking times make all the difference. After trying this at home, you’ll enjoy a tasty meal that’s easy to prepare. Keep experimenting with variations and storage tips for great leftovers. Cooking is fun, and every dish is a chance to learn something new. Enjoy your culinary journey!