Crispy Sheet Pan Gnocchi with Mushrooms, Sausage and Butternut Squash

Makes 4 servings

8 ounces cremini mushrooms

½ medium red onion

2 tablespoons coarsely chopped fresh rosemary leaves

1 pound pre-cut (1-inch) butternut squash cubes (about 4 cups)

1 pound fresh, shelf-stable, or frozen potato gnocchi

¼ cup olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

8 ounces uncooked sweet or hot Italian sausage

Grated Parmesan cheese for serving (optional)

Arrange 2 racks to divide the oven into thirds and preheat to 450 degrees.

Quarter the mushrooms and place on a rimmed baking sheet. Cut onion into 1-inch chunks and place on baking sheet. Sprinkle rosemary over the vegetables.

Trim any large pieces of squash into 1-inch pieces and them all the squash along with the gnocchi to baking sheet. Drizzle everything with olive oil, then sprinkle salt and pepper. Toss to coat and spread mixture into an even layer.

Remove casings from sausages if needed. Drop bite-size pieces of the sausage all over top of gnocchi mixture.

Place baking sheet on lower rack of preheated oven. Roast, stirring halfway through, until gnocchi are plump, sausage is browned and cooked through, and vegetables are tender, about 25 minutes total.

Move baking sheet to upper rack and turn on the broiler. Broil until gnocchi are lightly browned and crisp, 3 to 5 minutes. Serve garnished with grated Parmesan cheese, if desired.

Notes: Leftovers can be stored in an airtight container in refrigerator up to three days. If starting with a whole butternut squash, peel it, seed it and chop into 1-inch cubes. You’ll need 1 pound of squash (about 4 cups).