Sheet Pan Gnocchi
Created by Linky on February 6, 2020
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #34250
Ingredients
- 8 ounces mushrooms (baby bella)
- 1/2 cup red onion, chopped into large chunks
- 2 tablespoons rosemary leaves, fresh, chopped
- 4 cups butternut squash (cubes, about 1 pound)
- 1 pound gnocchi
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces Italian sausage (sweet or hot, removed from casings)
- 1/4 cup parmesan cheese, for garnish if desired
How to Make
-
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.
Nutritional Facts
- 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