Sheet Pan Gnocchi

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #34250

February 06, 2020

Categories: Main Dish



"My friend gets the Chicago Tribune and they have a wonderful food section every Wednesday. This is one of those delicious recipes from "the Trib"!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (278 g)
  • Calories 381.6
  • Total Fat - 31.5 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 36.9 mg
  • Sodium - 872.3 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 3.1 g
  • Sugars - 4.8 g
  • Protein - 11.3 g
  • Calcium - 112.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 15.1 mg
  • Thiamin - 0.2 mg

Step 1

Check that your oven racks are placed to divide your oven in thirds. Preheat oven to 450ºF

Step 2

Quarter mushrooms and place on rimmed baking sheet/jelly roll pan. Scatter onion chunks over mushrooms and finally scatter rosemary over all.

Step 3

Add cubed butternut squash and gnocchi to the baking pan.

Step 4

Drizzle everything with 1/4 cup olive oil, sprinkle with salt and pepper. Toss to coat and spread mixture into an even layer.

Step 5

Drop bite-sized pinches of Italian sausage over top of gnocchi mixture.

Step 6

Place pan on lower rack of oven and roast - stir half way through until gnocchi seem to be plump and sausage is brown and veggies are tender - about 25 minutes.

Step 7

Move baking pan to upper rack and turn on the broiler. Broil for 3-5 minutes, until gnocchi are somewhat browned and crisp.

Step 8

Serve with grated parmesan cheese, if desired.

Tips & Variations


No special items needed.

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