Roasted Gnocchi

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Roasted gnocchi is the easiest side dish with an amazing texture. Toss the crispy gnocchi with roasted butternut squash, fresh sage, a quick browned butter sauce, and salty parmesan cheese.

A platter filled with roasted gnocchi, butternut squash, and parmesan cheese shavings with ripped fresh sage sprinkled over the top.

Traditionally, my family serves boiled gnocchi with our favorite meaty beef bolognese sauce spooned over the top.

But now that I've tasted the incredible texture of roasted gnocchi with vegetables, I'm not sure I will ever be the same!

Start with this easy butternut squash, fresh sage, salted parmesan cheese, and browned butter sauce version and you'll be eager to test out the yummy variations I've included below.

Once you roast the gnocchi in the oven, you'll discover that it gets toasted brown on the outside with a soft and pillowy texture on the inside.

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Why This is the Best Recipe

I'm a huge fan of easy side dishes for holiday meals. I think that this is the best roasted gnocchi recipe because:

  1. AMAZING Texture: If you're looking for something a little different, this dish is a total winner. Crispy on the outside with a soft, pillowy fluffy center, roasted gnocchi just might be my new favorite thing.
  2. Easy Variations: My butternut squash, browned butter, and fresh sage mix is just perfect for fall but don't miss the other easy vegetables you could swap for using this recipe all year long.
  3. Hands-Off Cooking: Pop this sheet pan recipe into the oven and you don't even need to turn or toss it, just let it roast for 20 minutes.
  4. Vegetarian-Friendly: You could keep this handy for an excellent meatless main dish to serve to your friends with dietary restrictions. In order to be vegan friendly, you'll have to skip the browned butter sauce and parmesan.

Ingredients

All the ingredients to make roasted gnocchi with butternut squash are on the counter.

This simple side dish only needs a few ingredients:

  • Dried Gnocchi
  • Butternut Squash: I totally splurged on the pre-cut butternut squash from the grocery store. You could always chop a whole squash by hand yourself if you want.
  • Fresh Sage: You could use dried sage, but the fresh sage really adds so much flavor to this recipe.
  • Parmesan Cheese Shavings: So much more flavor than just grated parmesan, especially if you're serving this for company or for a holiday, grab a container of parmesan shavings in the deli or specialty cheese section of the grocery store.
  • Butter
  • Olive Oil
  • Crushed Red Pepper Flakes
  • Garlic Salt
  • Salt & Pepper

Prep the Gnocchi

This easy sheet pan side dish starts by seasoning the gnocchi.

Line a large baking sheet with parchment paper. Add the gnocchi and chopped butternut squash.

NOTE: The pre-cut butternut squash was in too-large cubes. I cut them down smaller so they'd be roughly the same size as the gnocchi pieces.

Drizzle the olive oil over the mix and toss the gnocchi and squash to coat.

Sprinkle the garlic salt, crushed red pepper flakes, chopped fresh sage, and salt and pepper over the top.

Give it a quick toss to coat again and smooth into an even layer.

A baking pan lined with parchment paper has the gnocchi and butternut squash spread out into an even layer.

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Baking Instructions

Preheat the oven to 425°F.

Roast the gnocchi for 20 - 25 minutes or until the butternut squash is tender and just starting to char on the edges and the gnocchi start to turn a golden brown.

Prep the Browned Butter Sauce

While the gnocchi are roasting, place the butter in a small sauce pan.

Melt it over medium-high heat. Continue to cook the butter until it begins to turn a golden brown color. Shake the pan to move the butter around a bit but don't stir it.

Watch carefully, browned butter can turn to burned butter in a blink.

As soon as it is browned, remove it from the heat and set aside.

Assemble the Side Dish

When the gnocchi are finished roasting, scrape everything into a medium sized mixing bowl.

Drizzle the melted butter over the top and toss to coat.

Spread the gnocchi onto a pretty serving platter and sprinkle more chopped fresh sage and the parmesan shavings over the top.

Serve immediately.

The finished dish has been tossed in melted butter and arranged on a pretty platter for serving.

Variations

Once you've tasted the amazing texture of roasted gnocchi, you'll be looking for more ways to use this easy side dish for countless dinners all year long.

Here are a few easy variations you could make with other vegetables:

Roasted Gnocchi with Sweet Potatoes: Substitute 1 cup chopped sweet potatoes for the butternut squash.

Roasted Gnocchi with Caramelized Onions: If you have some leftover caramelized onions, you could simply add them into the browned butter to warm through and toss with the gnocchi.

Roasted Gnocchi with Zucchini: Use fresh thyme instead of sage, zucchini chunks, and some fresh lemon zest.

Roasted Gnocchi with Tomatoes: Omit the sage, use cherry tomatoes, and sprinkle fresh basil over the top after it is finished roasting.

Make Ahead Tips

Roasted gnocchi tastes best eaten as soon as you've baked it, especially if you're serving it for a special holiday meal.

However, we definitely had some leftovers after our family dinner. I stored it in the fridge overnight.

You can reheat the gnocchi on a sheetpan in the oven at 375°F for 5 - 10 minutes or until warmed through.

The texture was a bit tougher than the first night but it was still very delicious.

Serving Suggestions

A platter is filled with roasted gnocchi and butternut squash with parmesan shavings and fresh sage leaves ripped and sprinkled over the top.

Roasted gnocchi with butternut squash and sage would make an elegant vegetarian main dish to serve for a holiday meal.

Since our family enjoys meat, we used it as a stunning but simple side dish paired with pork tenderloin for a weeknight family dinner.

I wouldn't hesitate to serve this for a Thanksgiving or Christmas dinner paired with my make ahead oven roasted pork loin or even a slowcooker boneless turkey breast.

More Easy Side Dishes

While the gnocchi roasts in the oven, you could make a batch of my glazed baby carrots or be stirring together a Crock Pot creamed corn recipe.

You might also love my sweet potato mash with pineapple or this old fashioned squash casserole.

Or if you want to skip the gnocchi, you could make my air fried butternut squash in your air fryer instead.

📖 Recipe

A platter filled with roasted gnocchi, butternut squash, and parmesan cheese shavings with ripped fresh sage sprinkled over the top.

Roasted Gnocchi

5 from 41 votes
This roasted gnocchi with butternut squash and fresh sage has a simple browned butter sauce that pairs perfectly with salty parmesan cheese. 25-minute sheet pan recipe that makes a great side dish or vegetarian main dish for the holiday.
TOTAL TIME 30 minutes
PREP TIME 5 minutes
COOK TIME 25 minutes
YIELD 4 servings

Ingredients
  

  • 1 (16 oz) package dried gnocchi
  • 1 cup butternut squash chunks cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 bunch fresh sage
  • 1/2 tsp garlic salt
  • 1/2 tsp crushed red pepper flakes
  • 4 tbsp butter
  • 1/4 cup parmesan cheese shavings

Instructions

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Spread the gnocchi and butternut squash out on the pan. Chop half the sage and sprinkle it over the gnocchi.
  • Drizzle the pan with olive oil and use your fingers to toss and coat everything evenly. Spread the gnocchi and squash back out into an even layer. Sprinkle the garlic salt and crushed red pepper flakes evenly over the top.
  • Bake for 20 - 25 minutes or until the gnocchi are crispy and the butternut squash is starting to char on the edges. There's no need to toss the dish while cooking if you use parchment paper.
  • While the gnocchi are roasting, place the butter in a small saucepan and heat over medium-high heat. When the butter starts to turn golden brown, remove it from the heat immediately. Do not leave the butter unattended, it can burn quickly.
  • When the gnocchi are finished roasting, drizzle the browned butter over the top and toss together. Sprinkle the parmesan cheese over the gnocchi. Rip the remaining sage leaves and sprinkle them over the top. Serve immediately.

Recipe Notes

Easy Variations:

Roasted Gnocchi with Sweet Potatoes: Substitute 1 cup chopped sweet potatoes for the butternut squash.
Roasted Gnocchi with Zucchini: Use fresh thyme instead of sage, zucchini chunks, and some fresh lemon zest.
Roasted Gnocchi with Tomatoes: Omit the sage, use cherry tomatoes, and sprinkle fresh basil over the top after it is finished roasting.
COURSESide Dishes
CUISINEAmerican

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A photo collage shows the serving platter of roasted gnocchi next to a picture of the roasting pan with the vegetables and dried gnocchi spread out.

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