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.

The image shows a blue baking tray filled with a mix of cooked food. There are three main layers: the first layer is small, round, golden gnocchi scattered all over; the second layer is bright orange cubes of roasted sweet potatoes and pieces of browned sausage; the third layer consists of wilted green kale leaves and strips of cooked red onion spread unevenly among the other ingredients. A wooden spatula with a brown handle is placed in the tray, lifting some of the food on the right side. The tray is set against a white marbled surface, and there is a plaid cloth partially visible on the lower left side of the image. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of fresh potato gnocchi, peeled and cubed bright orange butternut squash, thick slices of deep purple-red onion, a handful of loosely packed curly green kale leaves, a bundle of fresh thyme sprigs, a pile of grated pale ivory Parmesan cheese, a whole uncooked turkey sausage log with natural casing removed, a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of creamy pale beige white miso paste, and a small white ceramic bowl of smooth yellow Dijon mustard, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A yellow bowl filled with a mix of roasted gnocchi, bright orange sweet potato cubes, green kale leaves, purple-red onion slices, and browned chicken pieces, all seasoned with herbs and black pepper flakes. The gnocchi are round and golden, the kale is wilted but still vibrant, and the chicken is browned with a crispy texture. There is a gold fork with a white handle resting inside the bowl. The bowl is set on a white marbled surface, with a colorful saucer and glass of amber liquid visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use frozen gnocchi for this sheet pan recipe?

Absolutely! Just make sure to thaw the gnocchi fully and pat dry so it roasts up nicely without steaming on the pan.

What type of sausage works best in this recipe?

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.

Can I make this recipe vegan?

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.

How do I prevent the gnocchi from sticking to the baking sheet?

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.