Sheet Pan Gnocchi with Spicy Sausage, Butternut Squash & Hot Honey
Easy and delicious sheet pan butternut squash gnocchi with savory, spicy sausage, fresh herbs, feta cheese, and a drizzle of hot honey. This wonderful one pan meal will be your new favorite way to cook gnocchi, as it gets beautifully golden right in the oven. The perfect meal prep lunch or dinner for busy weeks!
Servings 4 servings
Calories 540cal
Ingredients
- For the veggies and gnocchi
- 4 cups cubed butternut squash
- 1 red onion, halved and sliced
- 1 (16 ounce) package shelf-stable gnocchi
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh chopped sage leaves (optional!)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 uncooked spicy Italian chicken or pork sausages (I prefer chicken!)
- For topping
- 4 ounces feta or goat cheese, crumbled
- 2 to 3 tablespoons hot honey (plus more if you’d like), for drizzling
- 1 tablespoon fresh thyme leaves
- Lemon zest, for brightness
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Season the veggies & gnocchi: On the prepared baking sheet, add the butternut squash, red onion slices, and gnocchi. Drizzle with olive oil, then add fresh thyme, sage, garlic powder, salt, and a few grinds of freshly ground black pepper. Use clean hands to toss everything together until it is well coated in oil and spices. Spread into a single layer on the baking sheet.
- Add the sausage: Remove the sausage from its casing and place in 1-inch pieces on the baking sheet. (This is an easier tactic than rolling into meatballs, and oftentimes I just ‘plop’ the sausage right out of the casing onto the sheet pan!) It's okay if some of the sausage covers the gnocchi or veggies, but try and find some open space to nestle the sausage into.
- Bake for 25 minutes total, gently stirring the veggies and gnocchi halfway through.
- Warm the cheese: Remove from the oven and crumble feta or goat cheese all over the top of the veggie and gnocchi, then bake for 5 more minutes to warm the cheese.
- Once done baking, immediately drizzle with hot honey (about 2 tablespoons, but use more if you’d like), then garnish with fresh thyme leaves and add a little lemon zest on top. Enjoy warm! Serves 4 to 6.
Notes
To make dairy-free: simply omit the crumbled feta or goat cheese.
To make vegetarian: swap the sausage for a can of rinsed, drained chickpeas. Toss them with the squash, onion, gnocchi, olive oil, and seasonings before adding them to your sheet pan.
To make gluten-free: use a gluten-free gnocchi or even Trader Joe's frozen cauliflower gnocchi -- just let the frozen gnocchi thaw for a few minutes at room temp before baking.
See the full post for easy ways to customize this meal!
Nutrition
Serving: 1serving (based on 4) | Calories: 540cal | Carbohydrates: 67.6g | Protein: 24.1g | Fat: 19.4g | Saturated Fat: 6.3g | Fiber: 4.3g | Sugar: 12.8g