Fall Sheet Pan Gnocchi is Your New Favorite Weekday Meal

We are quickly entering that time of year when the calendar fills up. I cook for holiday potlucks, office gatherings, and cozy nights in with friends. And while I love all things recipe-making and holiday baking, I get tired when I think about coming up with another weeknight dinner during this busy time of year. That is, until now. This pan gnocchi recipe is nutritious, delicious, and the best part? It requires little effort and only takes 30 minutes.

In keeping with the flavors of fall, this sheet pan gnocchi recipe is full of vegetables, completely customizable, and hearty and satisfying for all your cozy seasonal dinners.

Ingredients for Sheet Pan Gnocchi

The ingredient list for this recipe is very accessible and can be completely adjusted to the season and what you have on hand. Here is what I used for this version:

Gnocchi. Store-bought gnocchi that you’ll find in the pasta aisle works great here.

Yellow onion. Thinly sliced ​​for a flavorful treat.

You’re a galonci. I used honeynut, but butternut squash works well.

Broccoli. A little color and a new taste are recorded.

Herbs. Rosemary, thyme, sage—all your favorite herbs work here.

Feta. It adds a slightly salty bite and is slightly creamy when baked.

Olive oil. Roasting vegetables.

Garlic. Thinly sliced ​​for extra flavor.

Lemonade. You can make a warm vinaigrette if you like, but I like melty feta and bright lemon together for a very clean sauce.

Preparation Tips

When I tell you this is incredibly easy, I mean it. Like, this might be one of the easiest recipes I’ve ever made. All you have to do is chop your vegetables and toss them with the gnocchi. While baking, add your crumbled feta. To serve, simply toss everything together in the vinaigrette. Dinner is served!

I like this preparation method because it cooks the gnocchi without making it feel too doughy and heavy. Cooking gnocchi in the oven gives you those crispy edges and pillowy texture without drowning everything in sauce. It also means you can cook everything at once instead of worrying about coordinating different cooking times.

You can prepare the vinaigrette in advance or cook it on the stove while the gnocchi bakes.

Ingredient Exchange

This sheet pan recipe is easy to make swaps and additions. Here are a few that I liked:

Replace the onion with shallots, or use red onion. Yellow onions will be sweeter in flavor as they caramelize, red onions will add more bite, and shallots will lean sweeter and more subtle. Use what you have to make things easier!

Use your favorite root vegetables. I used honeynut squash, but you can use butternut squash, sweet potatoes, turnips, beets, or whatever you like. Just cut them into small pieces so that they cook at the same time as the other vegetables.

More exchange of ingredients. Swap the asparagus for broccolini, or add chopped kale in the last few minutes of cooking for extra veggies. You can also add white beans for extra protein or sausage or chicken for the protein of your choice.

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