Winter Vegetable Sheet Pan Gnocchi
If you haven’t tried sheet pan gnocchi yet, let this be your sign.
Not only is it incredibly easy to make but it gives gnocchi a delightful crispy texture that I cannot get enough of. Pair that with roasted winter vegetables plus a tangy dijon dressing, and you’ve got yourself a simple weeknight meal that is sure to become a staple.
Ingredients and Substitutions
For the Sheet Pan Meal
- Gnocchi- Typically gnocchi is made from a combination of potatoes and flour so most store-bought brands are vegan, and it usually isn’t too hard to find gluten-free versions as well. If you want a lower carb meal you can try replacing it with cauliflower gnocchi (Trader Joes makes a popular one) or amp up the protein by using a chickpea gnocchi made from garbanzo beans.
- Onion- Red, yellow, or white onion all work here. If you’re not a fan of onion, just leave it out.
- Brussels Sprouts- Brussels sprouts are one of my favorite vegetables and I consider them a must for this recipe. That said, you could probably substitute broccoli if you’re not into brussels.
- Carrots- You’ll see sliced carrots in the ingredient list because I like to buy carrots from the farmers market then peel them and slice them. However, throwing baby carrots on the sheet pan is just as good and will save you a lot of time.
- Delicata Squash- Another favorite that I wouldn’t make this recipe without. If you haven’t tried delicata yet, you’re missing out! That said, you can sub this one for butternut squash or acorn squash if you like.
- Sausage- If you want to increase the protein, adding sliced sausage to the sheet pan is an easy way to do it. I just slice up Field Roast Smoked Apple Sage Sausage, toss it in a bit of oil and roast it during the lat 10 minutes with the vegetables. If you’re not into faux meat, tofu or tempeh would work as well.
- Arugula- Serving the gnocchi, roasted vegetables and sausage over a bed of arugula brings all of the flavors together so well and adds a serving of greens which is always a plus. But you can easily omit the arugula or sub spinach instead.
For the Dressing (mostly pantry ingredients)
- Extra Virgin Olive Oil- I like to use just a little olive oil to balance out the acidity of the dressing plus it also helps your body absorb all of the nutritional goodness in the veggies. If you’re not into oil, try using a bit of water in its place.
- Dijon Mustard- If you’re not a fan of dijon mustard then you could probably omit it and just do an oil & vinegar type of dressing. But it is seriously SO GOOD with the dijon.
- Lemon Juice- Because fresh squeezed lemon juice gives the best pop of brightness to any dish.
- Red Wine Vinegar- I love the tangy fermented flavor that red wine vinegar adds here but you could technically leave it out and just stick with lemon juice if you want.
- Garlic Powder- Whether you want to use fresh garlic or garlic powder is up to you. I like using garlic powder here because I find fresh garlic in dressings to be a little overpowering and garlic powder is so much more convenient.
- Pure Maple Syrup- Just a touch of pure maple syrup balances out the tanginess in the dressing. You could also use honey if you don’t have maple syrup.
How to Make Sheet Pan Gnocchi
The only downside to this recipe is that everything doesn’t fit on one pan. If you only have one sheet pan then you’ll need to buy a few more. But on the bright side, it serves four so if you have a smaller family then you will have plenty of leftovers. :)
Outside of making the dressing, everything is roasted on the sheet pans which makes for super simple preparation. You’ll start by roasting the gnocchi first (the extra time helps it get extra crispy), then add the vegetables, and lastly the sausage.
Everything gets baked for about 35-minutes total which means this can easily be a quick weeknight meal if you prep your vegetables in advance.
This is easily one of my favorite recipes that I’ve made in a while so I hope you guys love it too!
Looking for more sheet pan meals?
- One Pan Mexican Sweet Potato Bake
- Balsamic Glazed Tempeh Sheet Pan Dinner
- Sheet Pan Chickpea Tikka
- Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette
- Sheet Pan Rosemary Potatoes with Balsamic Mushrooms, White Beans and Kale
Winter Vegetable Sheet Pan Gnocchi
For the Sheet Pan Meal
- 8 ounces finely chopped onion, about 1 medium to large onion
- 8 ounces brussels sprouts, halved
- 8 ounces sliced carrots, peeled (or baby carrots)
- 12 ounces sliced delicata squash, seeds removed and halved
- 16 ounces gnocchi
- 8 ounces sausage, optional, we like Field Roast Apple Sage Sausage (vegan)
- high heat oil for roasting veggies
- 5 ounces arugula , for serving
For the Dijon Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- 2 teaspoons pure maple syrup
- Preheat the oven to 400°F. Lightly grease or line two or three baking sheets with parchment paper.
- Arrange the gnocchi over top of one baking sheet then lightly coat with high heat oil. Bake in the oven for 10 minutes. Remove from oven and stir then place back in the oven.
- On the remaining baking sheets, arrange the onion, brussels, carrots, and squash with a bit of space between each. Lightly coat with oil then bake in the oven with the gnocchi for an additional 15 minutes.
- Remove the sheets from the oven and stir everything one last time. Arrange the sausage slices next to the gnocchi, lightly coat with oil then return all of the baking sheets back to the oven and bake for 10 minutes more.
- Meanwhile, prepare the dressing by combining the ingredients in a small bowl or measuring cup. Whisk until smooth. Taste test to see if you prefer more mustard or a bit of water to dilute the acidity, or more lemon juice/vinegar to increase the acidity.
- Serve the roasted vegetables, gnocchi and sausage warm over a bed of arugula topped with the dressing. Sprinkle with salt & pepper, and enjoy!