I’ve always loved making my own from-scratch potato gnocchi, but when I discovered Ali Slagle’s recipes that not only use store-bought gnocchi but also skip the boiling process, I was sold. Tossing the gnocchi in olive oil and roasting them in a hot oven results in pillowy, crisp on the outside and tender on the inside gnocchi, that can be adorned with whatever you feel like tossing on the sheet pan at the same time. Here, I’ve opted for cubed butternut squash (which you can buy pre-cut to save more time) with a simple garlic, walnut and sage seasoning. As long as you choose something that will finish cooking in about the same amount of time as the gnocchi, you can be as creative as you like with this technique. Try mushrooms, broccoli, brussels sprouts, or add a protein like chicken or pork sausage.
Sheet Pan Gnocchi & Winter Squash
Ingredients
- 1 pound shelf stable gnocchi
- 1 ¼ pounds cubed butternut squash, about 3 cups
- ¼ cup extra virgin olive oil, plus 1 tablespoon
- 1 teaspoon kosher salt, such as Morton’s
- 2 large garlic cloves, crushed or grated
- 6 large sage leaves, or use 1 tsp dried thyme, or both
- ½ cup walnuts
- grated parmigiano reggiano for serving
Instructions
- Preheat your oven to 425 F.
- If you’ve purchased cubed squash and they are large, cut them to be about ½ – ¾ of an inch. You want them to cook in the same amount of time as the gnocchi.
- Place the gnocchi and squash on a large sheet pan and stir in the olive oil and salt to coat. Roast in your preheated oven for 20 minutes.
- Meanwhile, chop the sage and walnuts and mix it with the garlic and another tablespoon of olive oil. Remove the pan from the oven after it has been cooking for 20 minutes, then gently stir the sage, garlic and walnuts into the gnocchi and squash. Return the pan to the oven for 10 more minutes.
- To serve, sprinkle the vegetables the cheese, passing more at the table.
