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Sheet Pan Butternut Squash Gnocchi with Sausage

Delicious Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

This Sheet Pan Butternut Squash Gnocchi with Sausage is a flavorful one-pan dish that's easy to make and impressive enough for any gathering.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables and Pasta
  • 4 cups butternut squash, cubed
  • 1 unit 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
Protein and Cheese
  • 4 uncooked spicy Italian chicken or pork sausages
  • 4 ounces feta or goat cheese, crumbled
Finishing Touches
  • 2 to 3 tablespoons hot honey
  • lemon zest for brightness

Equipment

  • baking sheet
  • parchment paper
  • mixing bowls

Method
 

Cooking Instructions
  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. 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 black pepper. Toss everything together until well coated in oil and spices, then spread into a single layer on the baking sheet.
  3. Remove the sausage from its casing and place in 1-inch pieces on the baking sheet, trying to find some open space to nestle the sausage into.
  4. Bake for 25 minutes total, gently stirring the veggies and gnocchi halfway through.
  5. Remove from the oven and crumble feta or goat cheese on top of the vegetable and gnocchi mixture, then bake for 5 more minutes to warm the cheese.
  6. Drizzle with hot honey, then garnish with fresh thyme leaves and lemon zest on top. Enjoy warm.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 67.6gProtein: 24.1gFat: 19.4gFiber: 4.3gSugar: 12.8g

Notes

This recipe is versatile, allowing for substitution of different vegetables or sausage types to suit personal preferences.

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