There’s something about the cozy combination of tender gnocchi, sweet butternut squash, and savory sausage roasted all on one pan that just hits the spot every time. This Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe brings together comforting flavors with incredible ease—perfect for weeknight dinners or casual get-togethers.

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 Gnocchi with Butternut Squash and Sausage Recipe
Top Tip
How to Serve Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe

Why You'll Love This Recipe

Honestly, I can’t get enough of how hands-off this recipe is, yet delivers big on flavor. From the first time I roasted everything together on a single sheet pan, I knew this would be a favorite fall meal that’s easy to replicate.

Simple cleanup: Roasting everything on one pan makes it quick to prep and even quicker to clean up afterward.
Balanced flavors: Sweet butternut squash pairs perfectly with savory sausage and the pillowy gnocchi for a comforting bite.
Customizable: You can easily swap proteins, add greens, or adjust spices to suit your mood or pantry.
Great for meal prep: It stores well and reheats beautifully, making leftovers something to look forward to.

Ingredients & Why They Work

Each component in this recipe plays a key role—from flavor contrast to texture. Choosing fresh, quality ingredients will elevate your dish and make a noticeable difference.

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: The soft, pillowy dumplings soak up the roasting juices beautifully and caramelize slightly for a subtle crisp.
Butternut squash: Its natural sweetness and creamy texture provide the perfect foil to the savory sausage and tender gnocchi.
Red onion: Adds a touch of sharpness and sweetness when roasted, rounding out the flavor profile.
Extra-virgin olive oil: The foundation for coating everything, helping to roast and caramelize the ingredients — plus it adds richness.
Parmesan cheese: A punch of savory, nutty umami that melts slightly on the gnocchi and squash.
Fresh thyme: Its earthy aroma pairs perfectly with autumn flavors.
Garlic powder: Dry garlic adds a gentle background savoriness without overpowering other ingredients.
Kosher salt and black pepper: Essential seasonings to bring out the flavors of every ingredient.
Uncooked turkey or chicken sausage: Removing the casings helps it crisp up nicely and nestle evenly among the veggies.
Green curly kale: Adds a pop of color and a mild, slightly bitter bite that balances the dish when wilted.
Miso paste: Creates a rich and tangy dressing with apple cider vinegar and mustard that ties all the ingredients together beautifully.
Apple-cider vinegar: Adds bright acidity to cut through the richness of sausage and cheese.
Dijon mustard: Brings a subtle zing in the dressing that livens the whole dish.
Maple syrup: A touch of sweetness in the miso-cider sauce echoes the squash's natural sugars.
Cracked black pepper: Adds a final earthy bite to the sauce and overall dish.

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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 Gnocchi with Butternut Squash and Sausage Recipe is how versatile it is. I love tweaking it based on what I have and who I’m cooking for—you should too!

Variation: Once, I swapped turkey sausage for spicy Italian sausage and added caramelized fennel—it gave the dish a whole new, delicious depth. Feel free to experiment with sausage varieties from mild to spicy or even sub plant-based sausage for a vegetarian spin.
Greens swap: Kale is my go-to, but baby spinach or chard work beautifully if you prefer something milder.
Dressing tweak: If miso paste isn’t your thing, I often use tahini as a substitute for a creamy, nutty twist that still balances the dish.

Step-by-Step: How I Make Sheet Pan Gnocchi with Butternut Squash and Sausage 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 Your Base Ingredients with Care

I like to toss the gnocchi, cubed butternut squash, and thick slices of red onion in a large bowl first. This helps ensure everything gets coated evenly with olive oil, Parmesan, fresh thyme, garlic powder, salt, and pepper. Don’t skip the Parmesan here—it makes a subtle but noticeable difference in flavor and helps the gnocchi crisp up just right.

Step 2: Arrange Everything on the Sheet Pan

I pour that mixture onto a large rimmed baking sheet lined with parchment paper—it really speeds up cleanup, trust me. Then, I pinch off peeled sausage pieces about the size of the gnocchi and nestle them amid the veggies. You want little pockets of sausage peeking out for even cooking and flavor.

Step 3: Roast and Toss at the Right Moment

Pop the pan into a 425ºF oven and roast for 25 minutes, but be sure to toss everything gently once around the 15-minute mark. This helps all sides get golden and makes sure the sausage crisps nicely without overcooking the gnocchi or squash.

Step 4: Massage the Kale and Whip up the Miso-Cider Sauce

While your gnocchi roast, I toss fresh kale in the bowl I used earlier with a drizzle of olive oil and a pinch of salt. Massaging the kale softens it so it wilts quickly once added to the pan. Next, prepare the miso dressing by breaking miso paste down with hot water, then whisking in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until smooth and pourable.

Step 5: Add Kale and Finish Roasting

After the initial roasting, sprinkle the massaged kale evenly across the sheet pan, toss to mix with everything, and return it to the oven for 5 more minutes. This gentle finish wilts the kale just enough without turning soggy.

Step 6: Plate and Drizzle with the Magic Sauce

Once out of the oven, I like to drizzle the entire pan with that bright miso-cider sauce right before serving, so each bite has a lovely tangy and savory lift. If you're feeling fancy, toss in a bit more fresh thyme or a sprinkle of extra Parmesan on top.

Top Tip

When I first tried this recipe, I learned that tossing halfway through roasting really makes all the difference between a good dish and a great one—it ensures even caramelization and that crispy sausage you crave.

Don’t overcrowd the pan: Give the gnocchi, squash, and sausage some breathing room so they roast evenly instead of steaming.
Massaged kale matters: Rubbing the kale breaks down the tough fibers quickly and helps it wilt without cooking too long in the oven.
Use parchment paper: It makes clean-up a breeze, especially when the miso-cider sauce can get sticky.
Keep your eye on the sausage: Different sausages brown at different rates, so it’s worth checking halfway through and rearranging for even crispness.

How to Serve Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe

Garnishes

I adore topping this dish with freshly grated Parmesan or a sprinkle of crushed red pepper flakes if we want a little heat. A handful of toasted pine nuts adds a lovely crunch, and sometimes I throw on a few fresh thyme sprigs for aroma.

Side Dishes

This recipe stands tall on its own, but if I’m feeling extra indulgent, I serve it with a crisp green salad with lemon vinaigrette or a warm crusty bread to soak up any leftover sauce. Roasted Brussels sprouts or simple steamed green beans make great veggie partners too.

Creative Ways to Present

For special occasions, I like to serve this on a large wooden board and garnish with colorful pomegranate seeds or fresh herbs to make it pop. It’s also fun to plate individual servings in shallow bowls for a cozy, family-style feel.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal even better in my opinion.

Freezing

I haven’t personally frozen this dish much because it’s so quick to make fresh, but from experience with similar roasted gnocchi dishes, freezing might change the texture slightly. If you need to freeze, flash cool and pack in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating gently.

Reheating

I love reheating this on the stovetop in a covered skillet with a splash of water or broth to steam it gently—this keeps the gnocchi from drying out. Microwaving works too if you’re in a hurry, just add a little extra kale or sauce after heating to brighten it up again.

Frequently Asked Questions:

Can I use frozen gnocchi for this recipe?

Yes! Frozen gnocchi works well and can be roasted straight from frozen without thawing. Just keep an eye on the cooking time, as it may take a couple of minutes longer to get golden and crispy.

What can I substitute for butternut squash?

You can substitute honeynut squash, sweet potatoes, or even carrots for butternut squash. Just cut them into similar-sized cubes so they roast evenly with the gnocchi and sausage.

Can I make this recipe vegetarian?

Absolutely! Simply swap out the sausage for a plant-based sausage or omit it entirely and add extra kale or another hearty vegetable like mushrooms or roasted chickpeas for protein.

How do I store leftovers to maintain texture?

Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of broth or water to keep the gnocchi moist. Avoid microwaving for long periods as it can make the gnocchi gummy.

Final Thoughts

This Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe has become one of those dishes I turn to when I want something wholesome, flavorful, and fuss-free. I know you’ll appreciate how it brings comforting fall flavors together with minimal effort but maximum reward. Give it a try—you might just find your new weeknight favorite!