Crispy Sheet Pan Gnocchi
Description
This is for sure, the only way that gnocchi needs to be eaten (the store bought, shelf-stable kind) – ever! The original title for this recipe is long…Crispy Sheet Pan Gnocchi with Mushrooms, Sausage and Butternut Squash. It’s all about the gnocchi (as mentioned), and I’m sure you could change up a variety of ingredients to make for a very flexible weeknight, sheet-pan dinner. Borrowed from The Kitchn, we were all very excited about this meal!
Ingredients
1 lb. uncooked sausage (we like pork), casings removed and separated into small ‘blobs’
1 small red onion, large dice
2 to 3 c. cremini mushrooms, halved if large
1 lb. (about 4 cups), butternut squash cut into 1-inch cubes
1 lb. (500 g) shelf-stable potato gnocchi
olive oil, kosher salt and freshly ground pepper
2 T. chopped fresh rosemary
freshly grated Parmesan for serving
Instructions
Preheat the oven to 450 and line a large baking sheet with parchment or foil. I did things a bit out of order from the original recipe in that I like to make sure that the sausage is cooked, and we certainly don’t mind crisp bits, so I blobbed the sausage onto the prepared baking sheet in small random spoonfuls and then scattered on the onion and baked that first for 20 minutes. You can also bake everything together which is what the original recipe says to do, and if you decide to try it that way, proceed as follows.
Add everything to your prepped baking sheet and then drizzle all with olive oil and sprinkle all with the salt, pepper and rosemary – if your sausage is still raw, blob it on after you’ve prepped the vegetables and gnocchi. Bake for 25 to 35 minutes (depending on whether you pre-cooked the sausage a bit and how large you chopped your vegetables), until the sausage is cooked through and the vegetables (especially the squash), are tender. Another recommend is to finish things off with a quick 3 to 5 minute broil, this also helps to crisp up the gnocchi! – in which case, make sure the baking sheet is lined with foil or you’ll likely start yourself a small kitchen fire.
Generously sprinkle with the freshly grated Parmesan and dinner is served!
