Sheet Pan Gnocchi and Fall Vegetables
Ingredients
- 8 oz. cremini mushrooms, sliced
- ½ red onion, cut into 1-inch chunks
- 3 tbp chopped fresh rosemary leaves, chopped
- ½ bag brussels sprouts, trimmed and halved
- ½ lb. pre-cut butternut squash cubes, about 2 cups
- ½ lb. fresh, shelf-stable, or frozen potato gnocchi (thawed)
- ¼ cup Extra Virgin Olive Oil
- Grated Parmesan cheese, to taste
- Kosher salt, to taste
- Freshly ground pepper, to taste
Preparation
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1. Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F.
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2. Slice the mushrooms and place them on a rimmed baking sheet. Cut the red onion into 1-inch chunks, trim and halve the brussels sprouts, and place both on the baking sheet. Chop the fresh rosemary leaves and sprinkle over the vegetables. Add in the butternut squash and potato gnocchi. Drizzle everything with ¼ cup olive oil, then sprinkle with ½ teaspoon Kosher salt and ¼ teaspoon freshly ground pepper. Toss to coat and spread the mixture into an even layer.
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3. Place the baking sheet on the lower rack. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are crisp tender, about 20 minutes total.
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4. Move the baking sheet to the upper rack and turn on the broiler. Broil until the gnocchi are lightly browned and crisp, about 3-5 minutes. Serve garnished with grated Parmesan cheese, if desired. You can also sprinkle on the Parmesan cheese before you put the baking sheet in the broiler, to melt the cheese on top!