Sheet pan gnocchi makes for a quick dinner
Crispy sheet pan gnocchi with mushrooms, sausage and squash
Our schedules seem to only get busier. Trying to squeeze in dinner between all the hustle and bustle can be challenging. Enter this quick sheet pan dinner. Roasting the gnocchi in the oven means you get to skip the step of boiling it altogether, which not only results in a faster, less messy meal, but it also yields crispy, caramelized potato nuggets that are arguably much tastier.
Nothing against puffy, pillowy boiled gnocchi, but sheet pan gnocchi gives it some serious competition. The first time I roasted gnocchi in a hot oven, I couldn't believe the results. The gnocchi transformed into a new entity: tender and chewy on the inside, browned and extra crispy on the outside. Toss a few other colorful ingredients on the sheet pan and it quickly becomes a complete meal with minimal cleanup.
Here, I leaned heavily into seasonal flavors. Chunks of sweet butternut squash (go for pre-cut to keep it easy) join earthy mushrooms, sweet red onion, juicy sausage, and plenty of chopped rosemary. It's hearty, comforting and on your table in 30 minutes — exactly the kind of dinner we all need this time of year.