There’s something undeniably cozy about one-pan meals, especially when they involve that perfect combo of tender gnocchi and sweet butternut squash. This Sheet Pan Butternut Squash and Gnocchi Recipe is a delightful way to get dinner on the table with minimal fuss but maximum flavor – plus, it’s got a secret miso-cider sauce that really takes it up a notch.

The dish is a colorful mix of roasted food in a deep blue pan, resting on a white marbled surface. The first layer consists of small, round, golden-yellow gnocchi scattered evenly. Among the gnocchi are chunks of orange sweet potatoes with a soft texture and slightly charred edges. Pieces of browned sausage, irregular in shape with a crispy surface, are spread throughout. Thin slices of red onion, slightly translucent and purple, are mixed in with dark green leafy kale, adding a fresh, textured look. A wooden spoon rests on the pan, partly covered by the food. The entire scene is vibrant with warm earthy tones and fresh colors, showing a well-cooked, comforting meal. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Butternut Squash and Gnocchi Recipe
Top Tip
How to Serve Sheet Pan Butternut Squash and Gnocchi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Butternut Squash and Gnocchi Recipe

Why You'll Love This Recipe

I first tried this sheet pan combo on a chilly weekend when I wanted something warm and hearty but didn’t want to babysit the stove. What grabbed me was how everything roasted beautifully together, making gnocchi crispy on the edges and the butternut squash caramelized and tender. Plus, it’s so simple—no fancy techniques needed.

All-in-One Sheet Pan Convenience: You can toss everything on one pan and let the oven do the work—easy cleanup is a bonus.
Flavorful Yet Balanced: The turkey sausage adds savory depth without overwhelming the natural sweetness of the squash.
Versatile and Customizable: You can swap out ingredients or add greens like kale to boost nutrition effortlessly.
That Miso-Cider Sauce: The tangy, umami-packed drizzle really brings the whole dish to life in a way you wouldn’t expect.

Ingredients & Why They Work

The magic in this Sheet Pan Butternut Squash and Gnocchi Recipe lies in how simple ingredients come together so well. Each one plays a specific role to balance out textures and flavors—from soft to crispy, sweet to savory. Here’s a quick run-through of what you’re working with:

Flat lay of a small pile of soft potato gnocchi, vibrant orange cubes of fresh peeled butternut squash, thick slices of a deep purple-red onion, a cluster of raw mild turkey sausage pieces without casings, a handful of bright green curly kale leaves roughly torn, a few sprigs of fresh thyme with tiny green leaves, a small mound of pale grated Parmesan cheese, whole uncracked brown eggs, a small white ceramic bowl filled with golden extra-virgin olive oil, a small white bowl holding smooth white miso paste, a small white bowl with amber apple cider vinegar, another small white bowl with rich amber maple syrup, and a sprinkle of coarse black pepper and kosher salt scattered lightly nearby, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potato Gnocchi: Shelf-stable gnocchi is a time-saver, and it crisps up nicely in the oven without getting mushy.
Butternut Squash: Sweet and tender when roasted, it adds a lovely fall vibe and natural sweetness.
Red Onion: Adds a mild sharpness that caramelizes beautifully alongside the squash.
Extra-Virgin Olive Oil: Helps everything roast evenly and brings out richness in each bite.
Parmesan Cheese: Adds a savory, nutty flavor that complements the squash and gnocchi perfectly.
Fresh Thyme: Offers earthy, herbaceous notes that lift the dish beyond basic roasting.
Garlic Powder: Packs a punch of flavor without risking burnt bits.
Kosher Salt & Black Pepper: Essential for seasoning and bringing all the flavors to life.
Turkey or Chicken Sausage: Use mild, spicy, or sweet—this protein adds a hearty, meaty bite that rounds things out.
Curly Kale: Adds color, nutrition, and a slight bitterness that balances the sweetness.
Miso Paste: The star in the miso-cider sauce, delivering umami and depth.
Apple Cider Vinegar & Dijon Mustard: Provide tang and a little zing to brighten the dish.
Maple Syrup: A subtle sweetness in the sauce that pairs naturally with the squash.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Sheet Pan Butternut Squash and Gnocchi Recipe is how much room you have for customization. Personally, I love tweaking the sausage flavor depending on my mood or what’s in the fridge, and it’s so rewarding to make it your own.

Spicy Variation: I’ve swapped turkey sausage for spicy Italian sausage and really enjoyed the added heat that contrasts nicely with the sweet squash.
Vegetarian Version: Replace the sausage with chickpeas or mushrooms for a meat-free option that still feels hearty.
Greens Swap: Sometimes I try baby spinach or Swiss chard instead of curly kale for a slightly different texture and flavor.
Dressing Twist: For a tahini-based sauce instead of miso, it adds a creamier, nuttier finish that’s equally delicious.

Step-by-Step: How I Make Sheet Pan Butternut Squash and Gnocchi Recipe

A close-up of a bowl filled with a colorful mix of roasted gnocchi, orange sweet potato cubes, browned sausage pieces, green kale leaves, and soft purple onion slices, all sprinkled with black pepper and herbs. The bowl is white inside with a light yellowish color and a dark rim on the outside. A gold and white fork rests inside the bowl on the right side. The food looks warm and well-cooked, sitting on a white marbled surface with a folded cloth napkin nearby. In the top left corner, there is a glass cup with a pattern under it, holding a light brown drink. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Toss the Veggies and Gnocchi

First things first, preheat your oven to 425ºF. While it’s heating, grab a large bowl and toss together the gnocchi, cubed butternut squash, and thickly sliced red onion. Drizzle on olive oil, sprinkle with garlic powder, fresh thyme, grated Parmesan, salt, and pepper, then toss everything really well. It’s key that each piece is evenly coated – this helps with roasting and flavor. Pro tip: if you want to skip the bowl, you can toss everything straight on a parchment-lined sheet pan. Less dishes, more time saved.

Step 2: Add Sausage and Roast

Now, pinch off small bite-sized pieces of sausage (roughly the same size as the gnocchi) and nestle them throughout the pan. It’s okay if some pieces rest on top of the gnocchi and veggies, just try to tuck a few into cozy little spots so they roast evenly. Roast everything for about 25 minutes, but don’t forget to give it a gentle toss halfway through at 15 minutes to make sure nothing sticks or cooks unevenly.

Step 3: Massage the Kale and Make the Miso-Cider Sauce

While the sheet pan is working its magic, use the same bowl you tossed the gnocchi and veggies in (no need to wash) to toss your kale with a little olive oil and salt. Massage the leaves gently with your hands until they soften slightly—about 15 seconds does the trick. This makes the kale less bitter and easier to eat. Then, whip up the miso-cider sauce: mix miso paste with a splash of hot water until smooth, then whisk in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and black pepper. This sauce is a total game-changer—trust me!

Step 4: Add Kale and Finish Roasting

Once your gnocchi and sausage are looking golden and caramelized, pull out the pan and gently add the kale. Toss it through the hot ingredients, then pop the pan back in the oven for another 5 minutes to let the kale wilt and warm up beautifully.

Step 5: Serve with a Drizzle of the Miso-Cider Sauce

Remove from the oven, drizzle everything with that luscious miso-cider sauce, and serve immediately. The sauce ties together the sweet squash, crispy gnocchi, and savory sausage in a way that’ll have you coming back for seconds—and thirds.

Top Tip

I've made this sheet pan recipe countless times, and a few little tricks always help it shine. Paying attention to these details really changes the outcome, especially if you want perfectly roasted gnocchi and tender squash every time.

Even Sizing: Cut your butternut squash cubes fairly uniform so they cook evenly alongside the gnocchi.
Don’t Skip the Tossing: Toss halfway through roasting to prevent sticking and ensure crisp edges on gnocchi.
Massage Your Greens: Massaging the kale softens it and takes away any harsh bitterness, making it much more enjoyable.
Warm Sauce Slightly: If your sauce is too thick, add a tiny splash of warm water to loosen it up for a perfect drizzle.

How to Serve Sheet Pan Butternut Squash and Gnocchi Recipe

butternut squash and gnocchi - Serving Suggestion

Garnishes

I usually sprinkle a little extra grated Parmesan right before serving—because, why not? Fresh thyme leaves scattered on top add an herbal pop and some finely chopped toasted walnuts bring crunch that pairs beautifully with the softness of the gnocchi and squash.

Side Dishes

For sides, a crisp green salad with a bright lemon vinaigrette is my go-to to balance the richness, or sometimes I’ll whip up some crusty garlic bread to scoop up all that flavorful sauce.

Creative Ways to Present

For dinner parties, I like to serve this in large rustic bowls with a generous drizzle of the sauce and a few edible flowers for color. It’s a simple meal but presented like this, it feels extra special without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they keep well for up to 3 days. This recipe reheats nicely, which is perfect for busy weeknights when you want something comforting but fast.

Freezing

While I haven’t frozen the entire dish often, I’ve frozen just the roasted squash and sausage separately without issue. If you want to freeze the gnocchi component, it’s best to cook and freeze it separately before combining.

Reheating

To reheat leftovers, I like to warm them in a skillet over medium heat with a splash of water or broth, covered, which helps steam the kale and gnocchi back to life without drying out. Stir every couple of minutes for even reheating. Microwaving works too in a pinch, just add a drizzle of sauce to refresh the flavors.

Frequently Asked Questions:

Can I use frozen gnocchi for this recipe?

Absolutely! Just thaw frozen gnocchi first or add a few extra minutes to the baking time to make sure they cook through and get crispy. Keep an eye so they don’t overcook and get mushy.

What if I don’t have miso paste for the sauce?

No worries! You can substitute tahini for miso paste to make a creamy, nutty dressing. Just whisk it with the other sauce ingredients and thin with a bit of water until pourable. It’s delicious and a great option if you’re avoiding soy.

Can I make this recipe vegan?

Definitely! Leave out the sausage and Parmesan, and substitute the sauce with tahini as mentioned. Add some roasted chickpeas or another plant-based protein to keep it hearty and satisfying.

How do I know when the gnocchi is done roasting?

When the gnocchi pieces are puffed up and golden brown with some crispy edges, they’re done! You’ll see a nice toasted color and they should feel firm but tender. Toss halfway through roasting for even cooking.

Final Thoughts

This Sheet Pan Butternut Squash and Gnocchi Recipe has become a staple in my kitchen because it’s comforting, quick, and endlessly satisfying. It’s the kind of meal I love making when I want my family to feel wrapped in a warm hug from dinner. I hope you enjoy making and sharing it just as much as I do—because once you try that miso-cider sauce drizzle, you’ll be hooked, too.