Fall sheet pan gnocchi are your new favorite weeknight dinner

The calendar is starting to fill up again this year. I’m cooking for holiday potlucks, office gatherings, and cozy evenings with friends. I love creating recipes and baking for the holidays, but even I get tired trying to come up with another weeknight dinner during this busy time of year. That is, until now. This sheet pan gnocchi recipe is nutritious, delicious, and the best part. It is completed with minimal effort and takes only 30 minutes.

Incorporating the flavors of fall, this sheet pan gnocchi recipe is packed with veggies, completely customizable, and super hearty, perfect for a cozy seasonal dinner.

sheet pan gnocchi ingredients

The ingredient list for this recipe is very straightforward and can be completely adjusted to suit the season and what you have on hand. Here’s what I used in this version:

Gnocchi. Store-bought gnocchi from the pasta aisle are best here.

yellow onions. Since it is thinly sliced, it has a slightly sweet taste.

squash. I used honey nuts, but butternut squash would also work well.

Broccolini. Chopping them gives them a little color and a fresh flavor.

herbs. All your favorite herbs work here, including rosemary, thyme, and sage.

Feta. Add a little salt to it and it becomes slightly creamy when baked.

olive oil. for frying vegetables.

Garlic. Slicing it thinly increases the flavor.

lemon. You can make a warm vinaigrette if you like, but I like a very clean sauce that combines melty feta and bright lemon.

Preparation tips

When I say this is incredibly easy, I mean it. Well, this might be one of the easiest recipes I’ve ever made. Just chop the vegetables and toss them with the gnocchi. During baking, add shredded feta cheese. To serve, simply toss everything with the vinaigrette. Dinner will be served!

I like this method of cooking because it cooks the gnocchi through without making them feel very doughy and heavy. Cooking gnocchi in the oven gives them crunchy edges and a mellow texture without soaking everything in sauce. It also means you can cook everything at once without having to worry about coordinating different cooking times.

The vinaigrette can be prepared in advance or cooked on the stove while the gnocchi are baking.

Exchange of ingredients

This sheet pan recipe is easy to swap out or add on to. Here are some of my favorites.

Swap the onions for shallots or use red onions. Yellow onions become sweeter as they caramelize, red onions become more flavorful, and shallots become sweeter and more delicate as they become redder. Make it easily using what you have on hand!

Use your favorite root vegetables. I used honeynut squash, but you could also use butternut squash, sweet potatoes, turnips, beets, or whatever else you like. Just chop it into small pieces so you can cook it at the same time as other vegetables.

Also change the ingredients. Swap the asparagus for broccolini or add some chopped kale during the last few minutes of cooking to add more veggies. You can also add white beans for extra protein or add sausage or chicken for your protein of choice.

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