Sheet-Pan Crispy Gnocchi and Fall Veggies

$- 1 pound fresh or frozen gnocchi - 2 cups butternut squash, diced - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - 2 tablespoons olive oil - Spices: 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and pepper - ¼ cup grated Parmesan cheese - Fresh parsley for garnish Gather these ingredients before you start cooking. The star of this dish is the gnocchi. You can use fresh or frozen gnocchi. Both work well and cook quickly. Butternut squash adds sweetness and body. Brussels sprouts give a nice crunch. The red onion brings a mild flavor. For cooking, olive oil is key. It helps everything crisp up nicely. The garlic powder and smoked paprika add depth. Salt and pepper bring out the flavors. If you like cheese, consider adding Parmesan. It melts beautifully over the dish. Fresh parsley adds a burst of color and freshness. You can use these ingredients to create a warm and hearty meal. - Preheat the oven to 425°F (220°C). - Toss together 2 cups of diced butternut squash, 1 cup of halved Brussels sprouts, and 1 red onion cut into wedges. - Drizzle with 1 tablespoon of olive oil. - Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper to taste. - Spread the veggies in a single layer on a large sheet pan. - Bring a pot of salted water to a boil. - Cook 1 pound of fresh or frozen gnocchi according to the package instructions. - This usually takes about 2-3 minutes, or until the gnocchi float. - Drain the gnocchi and set them aside for later. - After 15 minutes, take the sheet pan from the oven. - Add the cooked gnocchi to the roasted vegetables. - Drizzle with the remaining 1 tablespoon of olive oil. - Toss everything gently to combine. - Return the sheet pan to the oven. - Roast for another 15-20 minutes until the gnocchi are crispy and the veggies are tender. - If you want cheese, sprinkle ¼ cup of grated Parmesan cheese over the top in the last 5 minutes. - Once done, take it out of the oven and garnish with fresh parsley before serving. To make your gnocchi crispy, start by preheating your oven to 425°F (220°C). This high temperature helps create that golden crunch. Spread the gnocchi and veggies in a single layer on the sheet pan. This step is key. If they are too crowded, they will steam instead of roast. Aim for even spacing for the best results. Want to take your dish up a notch? Try adding fresh herbs like rosemary or thyme. They bring a wonderful flavor that pairs great with fall veggies. You can also sprinkle in some red pepper flakes for a bit of heat. Garlic powder and smoked paprika already add depth, but these extras can really shine. For a beautiful plate, use a large serving dish. Create a bed of veggies and gnocchi. If you want to impress, sprinkle grated Parmesan on top. It will melt slightly and add a nice touch. Finally, garnish with fresh parsley. The green color will pop and make your dish look fresh and inviting. {{image_2}} You can swap out the butternut squash, Brussels sprouts, and red onion for other seasonal veggies. Try adding: - Sweet potatoes for a hearty touch. - Carrots, cut into sticks for sweetness. - Cauliflower, chopped into florets for a nice crunch. - Zucchini, sliced for extra freshness. These options keep the dish colorful and tasty. Each veggie brings its own flavor and texture, making your meal unique. If you want to make this dish heartier, adding protein is easy. Consider these options: - Cooked chicken, diced for added protein. - Italian sausage, crumbled and browned for a spicy kick. - Tofu, cubed and baked for a plant-based choice. Adding protein makes this meal more filling and satisfying. You can mix and match to find the right balance for your taste. For those with dietary needs, there are simple swaps. You can use: - Gluten-free gnocchi made from rice or potato flour. - Vegan cheese or skip the cheese for a dairy-free option. These adjustments keep the dish friendly for various diets without losing flavor. Enjoy your meal while catering to your needs! To keep your gnocchi and veggies fresh, store them in an airtight container. Let them cool down first. This will help prevent steam buildup and sogginess. Place them in the fridge if you plan to eat them within three days. For longer storage, consider freezing them. When it's time to enjoy your leftovers, the oven is your best friend. Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet, drizzle with a little olive oil, and heat for about 15 minutes. This method keeps the gnocchi crispy and the veggies tender. You can also use a microwave, but it may make the gnocchi soft. To freeze your dish, cool it completely first. Transfer the gnocchi and veggies into freezer-safe bags or containers. Squeeze out as much air as possible to avoid freezer burn. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This will help maintain the best texture and flavor. Gnocchi is a soft dumpling made from potatoes, flour, and egg. It is different from pasta, which is usually made from wheat and water. Gnocchi has a light, fluffy texture. Pasta often has a firmer bite. You can enjoy gnocchi in many sauces, but it shines when roasted like in this dish. The crispy edges add a delightful crunch. Yes, you can use frozen vegetables. They save time and are often just as healthy. Just make sure to thaw them before cooking. If you skip this step, they may release too much water. This can make the dish soggy instead of crispy. Frozen vegetables are a great choice for quick meals. Gnocchi is cooked when it floats in boiling water. This usually takes about 2-3 minutes. If you want to check, taste one. It should feel soft and tender. For this recipe, you will roast the gnocchi after boiling. This gives it a crispy texture that's truly satisfying. Adding cheese is not necessary but can enhance flavor. You can use Parmesan for a salty kick. If you want to skip cheese, try nutritional yeast for a cheesy taste without dairy. You can also use a squeeze of lemon juice for brightness. This adds flavor and keeps the dish fresh. This blog covered a simple and tasty recipe for gnocchi with roasted veggies. You learned about the main ingredients, cooking steps, and useful tips to enhance the dish. The blog also provided storage info and variations to suit your taste. Feel free to adjust ingredients or add proteins for a personal touch. Enjoy this satisfying meal that is easy to make and full of flavor!$

Sheet-Pan Crispy Gnocchi and Fall Veggies

A delicious and easy one-pan meal featuring crispy gnocchi and roasted fall vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 400 kcal

Ingredients

1 pound fresh or frozen gnocchi
2 cups butternut squash, diced
1 cup Brussels sprouts, halved
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
to taste salt and pepper
0.25 cup grated Parmesan cheese (optional)
as needed fresh parsley for garnish

Instructions

Preheat the oven to 425°F (220°C).
On a large sheet pan, toss together the diced butternut squash, Brussels sprouts, and red onion with 1 tablespoon of olive oil, garlic powder, smoked paprika, and salt and pepper. Spread the veggies into a single layer.
Roast the vegetables in the preheated oven for 15 minutes.
While the veggies are roasting, bring a pot of salted water to a boil. Cook the gnocchi according to package instructions, usually about 2-3 minutes until they float. Drain and set aside.
After 15 minutes, remove the sheet pan from the oven and add the cooked gnocchi to the vegetables. Drizzle with the remaining tablespoon of olive oil, and toss everything together gently to combine.
Return the sheet pan to the oven and roast for another 15-20 minutes until the gnocchi are crispy and the vegetables are tender and caramelized.
If using, sprinkle the grated Parmesan cheese over the top during the last 5 minutes of cooking for a cheesy finish.
Once done, remove from the oven and garnish with freshly chopped parsley before serving.

Notes

Feel free to substitute any seasonal vegetables you have on hand.

Keyword fall recipe, gnocchi, sheet pan, vegetables