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- 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!

Sheet Pan Gnocchi Fall Veggies

Enjoy the comforting flavors of autumn with this easy sheet pan gnocchi and harvest veggies recipe! Packed with butternut squash, Brussels sprouts, and carrots, this dish is a delightful blend of textures and tastes. Perfect for busy weeknights, it only takes 40 minutes from start to finish. Click through to explore this deliciously simple recipe that will warm your heart and home this season!
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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

½ cup grated Parmesan cheese (optional)

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, combine the diced butternut squash, halved Brussels sprouts, sliced red onion, and sliced carrots. Drizzle 2 tablespoons of olive oil over the veggies, sprinkle with thyme, garlic powder, salt, and pepper. Toss well to coat the vegetables evenly.

      Roast the vegetables in the preheated oven for 15 minutes.

        After 15 minutes, remove the sheet pan from the oven. Add the gnocchi to the vegetable mix on the sheet pan, drizzle the remaining tablespoon of olive oil, and toss everything together.

          Return the sheet pan to the oven and roast for another 15-20 minutes, or until the gnocchi are golden and the vegetables are tender.

            If using, sprinkle the grated Parmesan cheese over the gnocchi and veggies for the last 5 minutes of roasting. Let it melt and get slightly crispy.

              Once done, garnish with fresh parsley, if desired, before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4