Save This butternut sage sheet-pan gnocchi transforms humble ingredients into a sophisticated weeknight dinner with minimal effort. The magic happens when shelf-stable gnocchi crisps up directly in the oven alongside sweet butternut squash and red onion, all finished with nutty brown butter and sage.
I discovered this technique during a particularly busy semester of teaching when I needed quick dinners that still felt special. The first time I made it, my kitchen filled with the aroma of browning butter and sage, and I've been making variations of it ever since.
Ingredients
- Shelf stable gnocchi: works perfectly here as it develops a wonderful crispy exterior when roasted directly
- Butternut squash: brings natural sweetness that caramelizes beautifully in the oven
- Red onion: adds color and develops jammy sweetness when roasted
- Olive oil: helps everything crisp up nicely
- Kosher salt: enhances all flavors
- Black pepper: adds gentle heat
- Unsalted butter: for making the brown butter finish
- Fresh sage leaves: become crisp and intensely aromatic when fried in butter
- Parmesan cheese: adds salty umami depth
- Lemon wedges: brighten the entire dish with necessary acidity
Instructions
- Prepare Your Oven:
- Preheat your oven to 425°F and position rack in the middle. This high heat is crucial for developing those crispy edges on the gnocchi and caramelization on the vegetables.
- Prepare The Sheet Pan:
- Combine the gnocchi, butternut squash cubes, and sliced red onion directly on a large rimmed baking sheet. Drizzle with olive oil and season generously with kosher salt and black pepper, then toss everything with your hands until evenly coated. Spread into a single layer, ensuring nothing is too crowded.
- Roast To Perfection:
- Slide the sheet pan into your preheated oven and roast for 20 to 25 minutes. About halfway through, use a spatula to stir and flip everything to ensure even browning. The gnocchi should develop golden crispy edges while the squash becomes tender and slightly caramelized.
- Create The Brown Butter Sage Finish:
- While everything roasts, place a small skillet over medium heat and add the butter. Let it melt completely, then continue cooking, swirling occasionally, until it turns amber and smells nutty, about 3 to 4 minutes. Add the sage leaves and cook for 30 seconds until they become crisp and fragrant. Remove from heat immediately to prevent burning.
- Assemble The Dish:
- Once the sheet pan components are roasted, remove from oven and immediately drizzle the brown butter and crispy sage leaves over everything. Sprinkle generously with grated Parmesan cheese, which will melt slightly from the residual heat.
Save The brown butter sage combination is truly magical here. I learned this classic Italian pairing years ago while studying abroad, and it elevates simple ingredients to something truly special. The butter develops complex toffee notes as it browns, while the sage becomes intensely aromatic and almost crisp.
Make It Ahead
This dish works wonderfully for meal prep. You can cube the butternut squash up to three days ahead and store it in an airtight container in the refrigerator. For even quicker assembly, you can also slice the red onion ahead of time and store separately. When ready to cook, simply toss everything on the sheet pan with oil and seasonings.
Ingredient Substitutions
If butternut squash isn't available, sweet potatoes make an excellent substitute with similar roasting times. Delicata squash is another wonderful option with the bonus that you can eat the skin. For the gnocchi, cauliflower gnocchi works well for a lower carb option, though you may need to adjust roasting time slightly. When fresh sage isn't available, you can use dried rubbed sage in the brown butter, though the flavor will be less pronounced.
Serving Suggestions
This sheet pan gnocchi works beautifully alongside a simple arugula salad dressed with lemon and olive oil. For a heartier meal, add a protein like roasted chicken thighs or white beans tossed in during the last few minutes of cooking. I often serve this for casual dinner parties with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Seasonal Adaptations
Fall and Winter version Use butternut squash and add dried cranberries at the end. Spring version Substitute asparagus and peas for the squash, reduce cooking time by 5 minutes. Summer version Use cherry tomatoes and zucchini instead of squash, add fresh basil instead of sage.
Save This recipe yields a delicious and satisfying meal with a sophisticated flavor profile, perfect for any occasion.