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Squash & Italian Sausage Gnocchi
4.67 from 3 votes
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Sheetpan Squash & Sausage Gnocchi

This Sheetpan Squash & Sausage Gnocchi delivers maximum fall comfort with minimal effort. One pan, 35 minutes, and dinner is ready.

Course Dinner
Cuisine Italian
Keyword Butternut Squash, Dinner, Gnocchi, Sheetpan, Sheetpan Gnocchi, weeknight dinner
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Fraîche

Ingredients

  • 400 grams gnocchi
  • 4 cups butternut squash peeled and diced into ½-inch cubes
  • 4 Italian sausages casing removed and crumbled
  • 1/4 cup red onion diced
  • 1 tablespoon sage finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon olive oil extra virgin
  • 4 cups kale stems removed and torn into pieces
  • Salt and pepper to taste
  • 1/4 cup parmesan cheese shredded, for serving
  • 1/2 cup ricotta for serving

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. Spread the gnocchi, butternut squash, crumbled Italian sausage, red onion, and sage leaves onto the prepared baking sheet. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using. Toss to coat and spread into an even layer.

  3. Bake for 20 minutes, stirring halfway through, until the gnocchi is golden and the squash is tender.

  4. Remove the pan from the oven and add the kale. Drizzle with the olive oil, toss lightly, and return to the oven for 5–7 minutes, until the kale is wilted and crisp at the edges.

  5. Divide between plates and sprinkle with Parmesan cheese and dollops of ricotta before serving.