There’s something wonderfully cozy about this Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe. The combination of golden roasted gnocchi and sweet squash mixed with savory sausage hits the spot every time. It’s effortless, colorful, and fills your kitchen with amazing aromas.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe
- Top Tip
- How to Serve Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe
Why You'll Love This Recipe
I remember the first time I threw this together—it was one of those busy weeknights where I wanted something filling, flavorful, and fuss-free. What I adore about this Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe is how it blends sweet, savory, and herbaceous flavors all in one pan without any standing at the stove for ages.
- One-pan convenience: You throw everything on a sheet pan and let the oven do the magic—minimal mess, maximum flavor.
- Perfect fall flavors: Roasted butternut squash adds natural sweetness that complements the savory sausage perfectly.
- Crispy, tender textures: The gnocchi gets golden and slightly crisp on the outside while staying pillowy inside—such a fantastic contrast.
- Make-ahead potential: Whether for leftovers or meal prep, this recipe reheats beautifully without losing its charm.
Ingredients & Why They Work
This recipe is a beautiful balance of simple, fresh ingredients that come together for something more than the sum of its parts. Each one plays a role in flavor, texture, and overall satisfaction. Plus, these ingredients are easy to find year-round.

- Potato gnocchi: The star carbohydrate here, soft but with the right amount of chew that crisps up nicely when roasted.
- Butternut squash: Adds sweetness and a smooth, creamy texture when roasted; peel and cube it evenly for even cooking.
- Red onion: Offers a mild sharpness and sweetness once caramelized in the oven—slices cook evenly alongside the squash.
- Extra-virgin olive oil: The binding agent that helps everything brown and develop rich flavor—don’t skimp here!
- Grated Parmesan cheese: Packed with umami, it adds a subtle saltiness and depth that's a secret weapon for roasted dishes.
- Fresh thyme leaves: These sprinkle of herbs infuse the dish with earthy fragrance and brightness.
- Garlic powder: Adds a gentle garlicky punch that distributes evenly without burning.
- Kosher salt and black pepper: Basic seasonings to bring out the natural flavors and balance the richness.
- Uncooked turkey or chicken sausage: I love choosing mild or spicy depending on mood; removing the casing lets you break it into perfect bite-sized pieces.
- Green curly kale: Added at the end to wilt slightly, it brings a fresh, slightly bitter bite and extra nutrients.
Make It Your Way
One of my favorite things about this recipe is how easy it is to swap ingredients to what you have on hand or what you love. You can make it your own with a few tweaks or stick with the original for a guaranteed crowd-pleaser.
- Spicy sausage variation: I swapped in hot Italian sausage once and loved how it added an extra kick—perfect if you like spice but don’t want to overpower the squash.
- Vegetarian twist: Leave out the sausage and add roasted chickpeas or even tofu cubes tossed in smoked paprika for protein and crunch.
- Seasonal swaps: When butternut squash isn’t available, peeled honeynut squash or even sweet potatoes work beautifully.
- Make it gluten-free: Use gluten-free gnocchi brands—you won’t lose out on texture or flavor.
Step-by-Step: How I Make Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe

Step 1: Prep and Season the Veggies and Gnocchi
Start by preheating your oven to 425ºF. While it’s warming up, toss the potato gnocchi, cubed butternut squash, and thick red onion slices in a large bowl with olive oil, Parmesan, fresh thyme, garlic powder, salt, and pepper. Don’t rush this—make sure everything gets nicely coated so every bite is flavorful. I sometimes mix it right on the baking sheet to save a dish, just tossing with my hands works well for even coverage.
Step 2: Add Sausage and Bake
Spread the mixture evenly on a rimmed baking sheet (lining with parchment paper helps with cleanup). Then pinch off the sausage into little nuggets roughly the size of the gnocchi and nestle them among the vegetables. The secret here is not to crowd the pan too much so everything roasts instead of steaming. Bake for 25 minutes, tossing once halfway through at about 15 minutes to get an even golden crisp.
Step 3: Massage the Kale and Make the Dressing
While your sheet pan magic happens, grab the same bowl and add the kale with a splash of olive oil and pinch of salt. Give it a good 15-second massage—this softens the leaves and mellows their bitterness. For the miso-cider sauce, whisk miso paste with a bit of hot water until smooth, then stir in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and black pepper until pourable. This tangy-sweet dressing is the finishing touch that pulls everything together.
Step 4: Finish Baking and Serve
Once the gnocchi, sausage, and squash are perfectly roasted, pull the pan out and toss in the massaged kale. Mix it all around and back it goes into the oven for just 5 more minutes—just enough to gently wilt the kale without losing its vibrant color or texture. When it’s ready, drizzle on that gorgeous miso-cider sauce and serve immediately. It’s a plate you’ll want to dive into at once!
Top Tip
From making this Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe numerous times, I’ve learned a few simple tips that make all the difference between a good meal and a great one.
- Spread out evenly: Giving the gnocchi and veggies enough space on the sheet pan ensures they roast instead of steam, resulting in that crave-worthy crispiness.
- Don’t skip massaging the kale: It honestly changes the texture—making kale tender and more enjoyable to eat when heated just briefly.
- Dressing timing: Wait until the end to drizzle on the miso-cider sauce to maintain its fresh flavor and vibrant color.
- Use parchment paper: This small step cuts cleanup time drastically and keeps the gnocchi from sticking to the pan.
How to Serve Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe

Garnishes
I love sprinkling a little extra grated Parmesan on top just before serving and finishing with a handful of fresh thyme leaves for color and aroma. Sometimes a quick drizzle of high-quality olive oil adds a lovely gloss and richness.
Side Dishes
For sides, I usually keep it simple—a crisp green salad with lemon vinaigrette matches wonderfully to balance the warmth of the gnocchi dish. Crusty bread to soak up any extra sauce is always a hit too.
Creative Ways to Present
For dinner parties, I love serving this recipe family-style in a large rustic wooden bowl or cast-iron skillet right at the table, letting guests help themselves. Adding toasted pine nuts or a dollop of ricotta on the side adds a touch of indulgence.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I always let the dish cool before sealing—this helps keep the roasted vegetables firm without becoming mushy.
Freezing
While I haven’t frozen this exact recipe, gnocchi and cooked sausage generally freeze well. If you plan to freeze, I recommend freezing before adding the kale and sauce, then freshen up with kale and dressing when you reheat.
Reheating
I like reheating leftovers gently in a covered skillet on medium heat, adding a splash of water or broth to steam and keep things moist. Microwaving works, too—just add a little fresh kale or an extra drizzle of the miso-cider sauce to brighten flavors back up.
Frequently Asked Questions:
Absolutely! Just make sure to thaw the gnocchi fully and pat dry so it roasts up nicely without steaming on the pan.
I prefer turkey or chicken sausage for a lighter touch, but pork Italian sausage or even spicy chorizo can add more depth and heat. Just remove the casing so it roasts evenly.
Yes! Omit the sausage and Parmesan, and substitute the miso-cider sauce with a tahini-based dressing. Roast chickpeas or tofu for a protein substitution.
Using parchment paper or a well-oiled baking sheet is key. Also, making sure the gnocchi pieces aren’t crowded and have enough room to roast helps keep them from sticking and encourages crisping.
Final Thoughts
This Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe has become my go-to comfort food on those chilly evenings when I want warmth and hearty flavors without a lot of fuss. Its versatility means I can swap ingredients based on what I have, and it always feels both special and simple. I’m pretty sure that once you try it, it’ll become a staple in your rotation too—easy, delicious, and totally satisfying.
Print
Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
A hearty and flavorful sheet pan meal featuring roasted butternut squash, red onion, turkey or chicken sausage, and pillowy gnocchi, finished with a fresh kale massage and drizzled with a tangy miso-cider dressing. Perfect for an easy yet satisfying weeknight dinner.
Ingredients
Main Ingredients
- 1 (16-oz.) pkg. shelf-stable potato gnocchi
- 1 lb. (~3 ½ cups) peeled and cubed butternut squash
- 1 medium red onion, peeled and cut into thick slices
- 3 to 4 Tbsp. extra-virgin olive oil
- 3 Tbsp. grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1 tsp. garlic powder
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 lb. uncooked turkey or chicken sausage, casings removed
- 4 to 5 cups (packed) green curly kale, stems and ribs removed, roughly chopped or torn
Miso-Cider Sauce
- 2 Tbsp. white miso paste
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple-cider vinegar
- 2 tsp. Dijon mustard
- 2 tsp. maple syrup
- ¼ tsp. cracked black pepper
Instructions
- Preheat Oven: Preheat your oven to 425ºF to prepare for roasting the ingredients.
- Combine Main Ingredients: In a large bowl, mix the gnocchi, butternut squash, red onion, 3 to 4 tablespoons of olive oil, Parmesan cheese, fresh thyme, garlic powder, kosher salt, and black pepper until everything is well coated.
- Arrange on Baking Sheet: Spread the mixture evenly on a large rimmed baking sheet lined with parchment paper if desired for easier cleanup.
- Add Sausage: Pinch off pieces of sausage about the size of the gnocchi and nestle them throughout the baking sheet among the gnocchi and vegetables.
- Roast First Stage: Bake in the preheated oven for 25 minutes, tossing the contents once after 15 minutes to promote even cooking.
- Prepare Kale: While roasting, place kale in the same bowl used earlier, drizzle with olive oil and a pinch of salt, then gently massage the kale leaves with your hands for about 15 seconds until softened. Set aside.
- Make Miso-Cider Sauce: In a small bowl, combine miso paste with a splash of hot water and mix until smooth. Whisk in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until the sauce is smooth and pourable.
- Add Kale and Finish Roasting: Remove the baking sheet from the oven and toss in the massaged kale. Return the pan to the oven for an additional 5 minutes until the kale is warm and wilted.
- Serve: Remove from the oven, drizzle generously with the prepared miso-cider sauce, and serve immediately.
Notes
- If substituting tahini for miso in the dressing, whisk all ingredients together and thin with 1 to 2 tablespoons of water to achieve a smooth, pourable consistency. Season with kosher salt to taste.
- To store leftovers, place them in an airtight container and refrigerate for up to 3 days.
- Reheat leftovers by sautéing them briefly in a covered skillet over medium heat with a splash of water or broth, stirring every 1 to 2 minutes, or microwave individual portions. Refresh texture with extra kale or sauce after reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 45 mg


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