you're making mealtime meaningful.
It’s no secret we love sheet pan dinners around here. Any time I can cut corners and throw together an easy meal, I’m on board! This recipe includes gnocchi, aka, potato pasta, sweet potatoes, veggies, and a sauce that you’ll soon be addicted to.
The real secret to this dish is the brown butter sauce. With just three ingredients, this stuff can bring any recipe up a few notches in the flavor department. Get more details on this easy recipe below!
To get started on this impressive and simple meal, preheat the oven to 425 °F. Prepare 2 sheet pans, lining them with parchment paper or spraying them. In a large bowl, add all ingredients for the gnocchi. Toss to combine until vegetables and gnocchi are evenly coated in oil and seasoning.
Divide the mixture between the two sheet pans, spreading it out in a single layer for even roasting. Roast for about 25 minutes, stirring once halfway and switching the position of the pans for even roasting. It’s done when the butternut squash is fork-tender.
While vegetables are roasting, prepare the brown butter sauce. Heat a light-bottomed medium-sized saucepan over medium heat. Melt butter. Once butter is bubbling, add minced garlic and cook for about a minute, stirring frequently with a wooden spoon.
Add sliced sage to the butter and continue to stir frequently. Watch the butter carefully. The brown butter is done once you see the milk solids turning a golden/brown color and you smell a nutty aroma. Once it’s done, carefully pour the brown butter into a heat-safe bowl so that it stops cooking and doesn’t burn.
When the gnocchi is done roasting, carefully transfer it all to one sheet pan, then drizzle the sauce over top. Toss until the gnocchi mixture is evenly coated, season with additional salt and pepper if desired, and serve. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
If you’re looking for something a little out of the ordinary for dinner, this is one recipe you’ll want to try! It’s tasty, easy, and unique. Get the full recipe below!
Sheet Pan Gnocchi and Veggies
Yield(s): Makes 4 servings
10m prep time
25m cook time
you're making mealtime meaningful.
For the gnocchi:
- 1lb package gnocchi (shelf-stable or frozen)
- 3 heaping cups bite-size broccoli florets
- 2 heaping cups butternut squash, diced into 1/2 inch cubes
- 1/4 cup olive oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Ground black pepper to taste
Brown Butter Sauce:
- 1 stick unsalted butter (1/2 cup)
- 2 cloves garlic, minced
- 1/4 cup fresh sage leaves, sliced
Optional toppings:
- Freshly grated parmesan cheese
- Green onions
- Sun dried tomatoes
Preparation
- Preheat oven to 425 °F. Prepare 2 sheet pans, lining them with parchment paper or spraying them.
- In a large bowl, add all ingredients for the gnocchi. Toss to combine until vegetables and gnocchi are evenly coated in oil and seasoning. Divide the mixture between the two sheet pans, spreading it out in a single layer for even roasting.
- Roast for about 25 minutes, stirring once halfway and switching the position of the pans for even roasting. It's done when the butternut squash is fork-tender.
- While vegetables are roasting, prepare the brown butter sauce. Heat a light-bottomed medium-sized saucepan over medium heat. Melt butter. Once butter is bubbling, add minced garlic and cook for about a minute, stirring frequently with a wooden spoon.
- Add sliced sage to the butter and continue to stir frequently. Watch the butter carefully. The brown butter is done once you see the milk solids turning a golden/brown color and you smell a nutty aroma. Once it's done, carefully pour the brown butter into a heat-safe bowl so that it stops cooking and doesn't burn.
- When the gnocchi is done roasting, carefully transfer it all to one sheet pan, then drizzle the sauce over top (you may not need to use all the sauce – adjust to your taste). Toss until the gnocchi mixture is evenly coated, season with additional salt and pepper, if desired, and serve. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Recipe adapted from The Recipe Well.