Butternut Sage Sheet-Pan Gnocchi (Print)

Golden gnocchi with butternut squash, sage, brown butter, and Parmesan for a flavorful sheet-pan dinner.

# Components:

→ Sheet-Pan Roast

01 - 1 lb shelf-stable or refrigerated gnocchi
02 - 3 cups butternut squash, cut into 1/2-inch cubes
03 - 1 small red onion, thinly sliced
04 - 2 tablespoons olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Brown Butter Finish

07 - 3 tablespoons unsalted butter
08 - 8–10 fresh sage leaves
09 - 1/3 cup grated Parmesan cheese
10 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 425°F (220°C). On a large baking sheet, combine gnocchi, butternut squash, and sliced red onion. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss to coat evenly.
02 - Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the gnocchi have crisp edges and the butternut squash is tender.
03 - While the gnocchi and vegetables are roasting, melt the unsalted butter in a small skillet over medium heat. Add the fresh sage leaves and cook until the butter is browned and fragrant, and the sage leaves are crisp.
04 - Once roasted, remove the baking sheet from the oven. Drizzle the brown butter and crisp sage mixture over the gnocchi and vegetables. Sprinkle with grated Parmesan cheese and toss gently to combine.
05 - Serve immediately with fresh lemon wedges for squeezing over the dish.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • No boiling required for the gnocchi
  • Creates restaurant quality meal with minimal ingredients
  • Works perfectly as both weeknight dinner and impressive entertaining option
02 -
  • No boiling required for the gnocchi
  • Can be prepped ahead by cutting squash up to 3 days in advance
  • Vegetarian but incredibly satisfying
  • Perfect fall and winter comfort food
03 -
  • The key to perfectly crispy gnocchi is making sure your sheet pan isn't overcrowded.
  • If doubling the recipe, use two pans rather than cramming everything onto one.
  • I've found that shelf-stable gnocchi actually crisps better than fresh refrigerated versions for this particular cooking method.
  • And don't skip that final squeeze of lemon juice before serving—it brightens all the flavors and cuts through the richness of the brown butter beautifully.

Back