There’s something downright cozy about roasting gnocchi with sweet butternut squash and savory sausage all on one pan—and the best part? It’s effortless. This Sheet Pan Butternut Squash Gnocchi with Sausage Recipe has become one of my go-to weeknight dinners when I crave something hearty but don’t want to fuss.

The image shows a blue baking tray filled with a mix of cooked food. There are three main layers: the first layer is small, round, golden gnocchi scattered all over; the second layer is bright orange cubes of roasted sweet potatoes and pieces of browned sausage; the third layer consists of wilted green kale leaves and strips of cooked red onion spread unevenly among the other ingredients. A wooden spatula with a brown handle is placed in the tray, lifting some of the food on the right side. The tray is set against a white marbled surface, and there is a plaid cloth partially visible on the lower left side of the image. 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 Butternut Squash Gnocchi with Sausage Recipe
Top Tip
How to Serve Sheet Pan Butternut Squash Gnocchi with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

Why You'll Love This Recipe

I adore how this recipe brings together bold flavors with minimal effort. It’s a hands-off roast that transforms simple ingredients into a comforting, flavor-packed dish—perfect for those busy days when you want dinner on the table quickly but still crave something special.

One-pan convenience: Everything cooks together on a single sheet pan, cutting down on cleanup and kitchen time.
Balanced flavors: Sweet roasted squash and caramelized onions pair perfectly with savory sausage and gnocchi that turn crispy on the edges.
Customizable: You can easily swap the sausage type or add your favorite herbs and spices to make it your own.
Perfect texture: Gnocchi roast up golden outside but stay pillowy inside, which is absolutely irresistible.

Ingredients & Why They Work

This combination works so well because the gnocchi soak up all the roasted flavors, while the butternut squash adds a touch of natural sweetness and a lovely creamy texture. The sausage brings a juicy, savory punch balancing out the dish, and the kale adds a fresh, slightly bitter contrast to cut through the richness.

Flat lay of a small mound of fresh potato gnocchi, peeled and cubed bright orange butternut squash, thick slices of deep purple-red onion, a handful of loosely packed curly green kale leaves, a bundle of fresh thyme sprigs, a pile of grated pale ivory Parmesan cheese, a whole uncooked turkey sausage log with natural casing removed, a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of creamy pale beige white miso paste, and a small white ceramic bowl of smooth yellow Dijon mustard, all arranged with perfect symmetry 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: Look for shelf-stable brands—these roast beautifully and get crispy on the edges without falling apart.
Butternut Squash: Peeled and cubed, it sweetens the dish and provides that soft roasted bite we all love.
Red Onion: Thick slices caramelize and add a mild tangy-sweetness when roasted.
Extra-Virgin Olive Oil: Helps everything crisp up and keeps flavors mellow yet rich.
Parmesan Cheese: Brings a nutty, savory oomph without overpowering the other ingredients.
Fresh Thyme Leaves: Just the right herbaceous note to brighten the dish.
Garlic Powder: Adds a gentle punch of garlic flavor that distributes evenly.
Kosher Salt & Black Pepper: Essential for seasoning to balance all the flavors.
Turkey or Chicken Sausage: I prefer mild or spicy depending on my mood—it adds protein and a nice savory depth.
Green Curly Kale: Adds color, nutrition, and a beautiful crisp-tender bite when lightly roasted post-baking.
White Miso Paste: Key to the tangy, umami-packed miso-cider sauce that ties all the flavors together.
Apple-Cider Vinegar: Brightens the dressing with a subtle sweet acidity.
Dijon Mustard & Maple Syrup: Give the sauce a perfect balance of sharpness and sweetness.

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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 things I love about this Sheet Pan Butternut Squash Gnocchi with Sausage Recipe is how much you can tweak it to suit your tastes or what’s on hand. Don’t hesitate to get creative!

Variation: Try swapping the sausage for spicy chorizo if you like a bit of kick—I’ve done it, and it adds an amazing depth of flavor.
Vegetarian Twist: Skip the sausage and add roasted chickpeas for protein, plus an extra handful of your favorite greens tossed in at the end.
Seasonal Switch-Up: Swap butternut squash for sweet potatoes or even pumpkin during the fall for a cozy variation.
Miso Substitute: If you’re out of miso, tahini works beautifully to keep the dressing creamy and nutty—just thin it with a bit of water.

Step-by-Step: How I Make Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

A yellow bowl filled with a mix of roasted gnocchi, bright orange sweet potato cubes, green kale leaves, purple-red onion slices, and browned chicken pieces, all seasoned with herbs and black pepper flakes. The gnocchi are round and golden, the kale is wilted but still vibrant, and the chicken is browned with a crispy texture. There is a gold fork with a white handle resting inside the bowl. The bowl is set on a white marbled surface, with a colorful saucer and glass of amber liquid visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get everything prepped and seasoned

Start by preheating your oven to 425ºF—high heat is crucial for roasting with that perfect caramelization. In a large bowl, toss the gnocchi, cubed butternut squash, and thick red onion slices with olive oil, Parmesan, fresh thyme, garlic powder, salt, and pepper. Make sure everything is evenly coated. I sometimes do this right on the baking sheet to save a bowl, but mixing in a bowl helps season more evenly.

Step 2: Arrange on your sheet pan and add sausage

Spread the gnocchi and veggies into an even layer on a large rimmed baking sheet. For easy cleanup, I often line my pan with parchment paper — saves a lot of scrubbing! Then, pinch off small sausage pieces roughly the size of the gnocchi and tuck them in here and there among the veggies. Finding those little nooks helps everything cook evenly without drying out.

Step 3: Roast and toss

Bake for 25 minutes in total, but don’t walk away completely—give everything a good toss about halfway through, around 15 minutes in, to ensure the gnocchi crisp up on all sides, and the sausage browns nicely. You’re aiming for golden edges and tender squash.

Step 4: Massage kale and prepare the sauce

While the sheet is roasting, grab the bowl you used earlier (no need to wash it!) and add your kale with a light drizzle of olive oil and a pinch of salt. Use your hands to massage the kale for about 15 seconds—that softens it perfectly so it wilts just right later. Then, whisk together the miso-cider sauce. Stir the miso paste with a bit of hot water until smooth, add olive oil, apple cider vinegar, Dijon, maple syrup, and pepper, and whisk it all until pourable.

Step 5: Final baking with kale

Remove the pan from the oven once you hit 25 minutes. Add the kale, toss everything gently to mix, and pop the tray back into the oven for 5 more minutes. This step lets the kale warm through and wilt just perfectly without becoming soggy.

Step 6: Serve with a drizzle of the miso-cider sauce

Once out of the oven, I love drizzling that bright, tangy miso-cider sauce all over for a punch of flavor. It really pulls everything together and brightens the richness of the sausage and roasting. Serve it straight from the pan or plate it up for a cozy meal that everyone will rave about.

Top Tip

From the first time I made this Sheet Pan Butternut Squash Gnocchi with Sausage Recipe, I realized a few little tricks make all the difference between “nice” and “next-level delicious.” Let me share what’s worked best for me so you get the perfect roast every time.

High heat roasting: Don’t shy away from 425ºF—it’s what gives you those perfectly golden, crispy edges on gnocchi and caramelized veggies.
Do not overcrowd the pan: Give your ingredients enough breathing room. If the pan is too crowded, everything steams instead of roasts.
Massage your kale: This simple step takes kale from tough and bitter to tender and deliciously mild, complementing the roasted flavors beautifully.
Use quality sausage: The flavor of the sausage really shines here, so choosing a quality brand or a style you love is worth the splurge.

How to Serve Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

butternut squash gnocchi - Serving Suggestion

Garnishes

I usually sprinkle a little extra grated Parmesan over the top right before serving and add a handful of freshly chopped parsley for brightness and color. A final crack of black pepper or a drizzle of extra virgin olive oil also lifts the flavors beautifully.

Side Dishes

This meal stands well on its own, but I often serve it with a crisp green salad or a simple garlic bread to round out the dinner. A lemony arugula salad adds a fantastic peppery crunch that pairs perfectly with the richness of the main dish.

Creative Ways to Present

For a dinner party, I like to serve this in rustic cast-iron skillets straight from the oven to the table. Adding a small bowl of the miso-cider sauce on the side lets guests drizzle more if they want a flavor boost. It's always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last up to three days. The flavors actually deepen overnight, making for great next-day lunches.

Freezing

While I don’t freeze the whole dish often, you can freeze just the roasted vegetables and sausage separately. Freezing gnocchi tends to affect texture a bit, so I recommend cooking fresh for the best results unless you’re short on time.

Reheating

To reheat, I gently sauté leftovers in a skillet over medium heat with a splash of water or broth to rehydrate, stirring occasionally. This keeps everything tender and prevents the gnocchi from drying out. Microwave works too in a pinch, but add fresh kale or a quick drizzle of sauce after warming to bring back some freshness.

Frequently Asked Questions:

Can I use frozen gnocchi instead of shelf-stable?

Absolutely! Frozen gnocchi can work, but I find that shelf-stable gnocchi holds up better when roasting because it’s less delicate. If you use frozen, let it thaw a bit and pat dry so it crisps up nicely.

What if I don’t have miso paste for the sauce?

No worries! You can substitute tahini for miso paste to create a creamy, nutty dressing. Just thin it with a tablespoon or two of water until smooth and adjust salt to taste. The flavor will be different but equally delicious.

Can I make this recipe vegetarian?

Yes! Just skip the sausage and add in roasted chickpeas or another plant-based protein like tofu cubes. I’ve done a version with spiced chickpeas, which adds a wonderful texture and flavor without the meat.

How can I make sure the kale doesn’t get soggy?

Massaging the kale with olive oil and salt before roasting softens the leaves so they wilts quickly in the last 5 minutes of baking without turning soggy. Also, don’t add the kale at the beginning—add it only at the end of cooking.

Final Thoughts

I can’t recommend this Sheet Pan Butternut Squash Gnocchi with Sausage Recipe enough for busy nights when you want comforting, wholesome food without the hassle. The flavors are layered yet approachable, and the hands-off roasting means you actually get to enjoy the cooking process (or even sneak away for a moment). Give it a try—you might just find it’s your new favorite easy dinner to turn to again and again.