Winter Vegetable Sheet Pan Gnocchi

If you haven’t tried sheet pan gnocchi yet, Let this be your sign.

Not only is it incredibly easy to make, but it also gives gnocchi a deliciously crunchy texture that I can’t get enough of. Combine that with roasted winter veggies and a tangy Dijon dressing, and you’ve got an easy weeknight meal that’s sure to become a staple.

Ingredients and Substitutions

For the tin dish

• Gnocchi- Typically, gnocchi are made with a combination of potatoes and flour, so most store-bought brands are vegan, and it’s usually not too hard to find gluten-free versions as well. If you want a lower-carb meal, you can try substituting cauliflower gnocchi (Trader Joe’s makes a favorite) or boost the protein by using garbanzo bean gnocchi.
• Onion- Red, yellow, or white onions all work here. If you’re not a fan of onions, just leave it out.
• Cauliflower- Brussels sprouts are one of my favorite vegetables and I consider them a must for this recipe. That means you could probably substitute broccoli if you don’t like Brussels.
• carrot You’ll see sliced ​​carrots in the ingredients list because I like to buy carrots from the farmer’s market, then peel and slice them. However, tossing baby carrots onto the sheet pan is just as good and will save you a lot of time.
• Delicata Pumpkin Another favorite I wouldn’t make this recipe without. If you haven’t tried Delicata yet, you’re missing out! That means you can use this one for butternut squash or acorn squash if you like.
• Sausage- If you want to increase the protein content, adding sliced ​​sausage to the sheet pan is an easy way to do it. I simply slice field roast apple and sage sausage, toss in some oil and roast with the veggies for the last 10 minutes. If you don’t like artificial meat, tofu or tempeh will also work.
• Arugula- Serving the gnocchi, roasted veggies and sausage on a bed of arugula brings all the flavors together so well and adds a helping of veggies which is always a plus. You can also simply omit the arugula or the sub-spinach.

For the dressing (mostly pantry ingredients)

• extra virgin olive oil I like to use just a little bit of olive oil to balance out the acidity of the dressing, and it also helps your body absorb all the nutrients from the veggies. If you don’t like oil, try some water instead.
• Dijon mustard- If you’re not a fan of Dijon mustard, you can probably skip it and just make a vinegar and oil dressing. But it’s really that good with the Dijon.
• lemon juice Because freshly squeezed lemon juice gives every dish the best shine.
• red wine vinegar I love the tangy fermented flavor that red wine vinegar adds here, but you could technically omit it and just stick with lemon juice if you’d like.
• garlic powder Whether you want to use fresh garlic or garlic powder is up to you. I like using garlic powder here because I find fresh garlic a bit overwhelming in dressings and garlic powder is so much more convenient.
• Pure Maple Syrup Just a hint of pure maple syrup balances the tanginess of the dressing. You can also use honey if you don’t have maple syrup.

How to make sheet metal gnocchi

The only downside to this recipe is that it doesn’t all fit on one pan. If you only have one sheet pan, you’ll need to buy a few more. But on the plus side, it’s enough for four people. So if you have a smaller family you will have a lot of leftovers. 🙂

Outside of the dressing, everything is toasted on the trays, making it super easy to prepare. You start by toasting the gnocchi first (the extra time helps make them extra crispy), then add the veggies, and finally the sausage.

Everything is baked for a total of about 35 minutes, which means this can easily be a quick weeknight meal if you prep your veggies ahead of time.

This is definitely one of my favorite recipes I’ve made in a while, so I hope you enjoy it too!

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