There’s something about cozy roasted veggies paired with pillowy gnocchi and savory sausage that just hits the spot. This Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe is my go-to when I want all the fall flavors without a pile of dishes.

The dish is a colorful mix of roasted food in a deep blue pan, resting on a white marbled surface. The first layer consists of small, round, golden-yellow gnocchi scattered evenly. Among the gnocchi are chunks of orange sweet potatoes with a soft texture and slightly charred edges. Pieces of browned sausage, irregular in shape with a crispy surface, are spread throughout. Thin slices of red onion, slightly translucent and purple, are mixed in with dark green leafy kale, adding a fresh, textured look. A wooden spoon rests on the pan, partly covered by the food. The entire scene is vibrant with warm earthy tones and fresh colors, showing a well-cooked, comforting meal. 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 Gnocchi with Butternut Squash and Sausage Recipe
Top Tip
How to Serve Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe

Why You'll Love This Recipe

Honestly, this dish feels like a warm hug in a bowl. It’s simple, comforting, and comes together on just one sheet pan—meaning you get minimal fuss and maximum flavor. I’m always excited to make it for friends because it’s impressive without being complicated.

One-pan wonder: Everything roasts together, cutting down on cleanup and letting flavors mingle.
Seasonal star: Butternut squash adds a naturally sweet, nutty element that pairs beautifully with savory sausage.
Customizable: You can easily swap sausage types or greens to suit your tastes or what’s in your fridge.
Deliciously sauced: The tangy, slightly sweet miso-cider dressing pulls everything together with a pop of flavor.

Ingredients & Why They Work

The magic of this Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe really lies in its balanced ingredients. The soft gnocchi soaks up the roasting flavors while the butternut squash and onions add sweetness and depth. The sausage brings savory richness, and the kale gives freshness and a slight bite.

Flat lay of a small pile of soft potato gnocchi, vibrant orange cubes of fresh peeled butternut squash, thick slices of a deep purple-red onion, a cluster of raw mild turkey sausage pieces without casings, a handful of bright green curly kale leaves roughly torn, a few sprigs of fresh thyme with tiny green leaves, a small mound of pale grated Parmesan cheese, whole uncracked brown eggs, a small white ceramic bowl filled with golden extra-virgin olive oil, a small white bowl holding smooth white miso paste, a small white bowl with amber apple cider vinegar, another small white bowl with rich amber maple syrup, and a sprinkle of coarse black pepper and kosher salt scattered lightly nearby, all arranged symmetrically 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: Quick-cooking and pillowy, gnocchi adds body and soaks in the juices from the sausage and veggies.
Butternut squash: Naturally sweet and tender after roasting, it contrasts beautifully with savory sausage.
Red onion: Adds a mild sharpness and caramelizes nicely in the oven.
Extra-virgin olive oil: Coats ingredients to help them crisp and caramelize evenly without drying out.
Parmesan cheese: Adds a salty, nutty punch that enhances the roasted veggies.
Fresh thyme leaves: The earthy herb aroma really lifts the whole dish.
Garlic powder: An easy way to impart savory depth without the work of peeling fresh garlic.
Kosher salt and black pepper: Essential for seasoning each component perfectly.
Turkey or chicken sausage: Lean and flavorful, it bakes nicely without releasing too much grease.
Green curly kale: Adds color, texture, and a nutrient boost; massages softens it perfectly.
Miso paste: Gives the sauce umami richness balanced with tangy cider vinegar and a touch of sweetness.
Apple cider vinegar: Injects bright acidity to cut through the richness.
Dijon mustard and maple syrup: Together, they create a complex, slightly sweet vinaigrette vibe.

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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

I like to play with different sausage flavors depending on my mood—sometimes spicy Italian, or even a sweet maple breakfast sausage. Don’t hesitate to swap in your favorite greens too. And if you want it vegetarian, just skip the sausage and add extra hearty mushrooms or chickpeas.

Variation: One time, I swapped butternut squash for roasted sweet potatoes, and it was just as tasty—very cozy and comforting.
Green swap: Kale is great, but I’ve also used spinach or swiss chard for a milder green option.
Dressing twist: If miso isn’t on hand, tahini makes a smooth, nutty alternative that goes well with the apple cider vinegar and mustard.
Spice levels: Boost heat by choosing spicy sausage or adding a pinch of red pepper flakes before roasting.

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

A close-up of a bowl filled with a colorful mix of roasted gnocchi, orange sweet potato cubes, browned sausage pieces, green kale leaves, and soft purple onion slices, all sprinkled with black pepper and herbs. The bowl is white inside with a light yellowish color and a dark rim on the outside. A gold and white fork rests inside the bowl on the right side. The food looks warm and well-cooked, sitting on a white marbled surface with a folded cloth napkin nearby. In the top left corner, there is a glass cup with a pattern under it, holding a light brown drink. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Toss It All Together

First, I preheat the oven to 425°F. Then in a big bowl, I toss the gnocchi, cubed butternut squash, sliced red onion, olive oil, Parmesan, thyme, garlic powder, salt, and pepper. Make sure everything’s well coated—it’s the seasoning that makes this pop. Pro tip: you can even do this directly on the baking sheet to save a bowl. I’ve learned that spreading everything in an even layer helps it roast evenly and get those beautiful golden edges.

Step 2: Add the Sausage and Roast

Pinch off small sausage pieces roughly the size of gnocchi and nestle them throughout the pan. Try to tuck some between the veggies so they can cook nicely in the juices. Then pop it in the oven for about 25 minutes, tossing once around 15 minutes so everything browns without sticking or burning.

Step 3: Massage and Add the Kale

While that’s roasting, I toss the kale in the same bowl with a drizzle of olive oil and a pinch of salt, then give it a quick massage. This softens it and cuts any bitterness. After the first roast, I add the kale to the sheet pan, toss to combine, and return to the oven for 5 more minutes until wilted but still bright green.

Step 4: Whip Up the Miso-Cider Sauce

I whisk the miso paste with a splash of hot water until smooth, then add olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until silky and pourable. This sauce brings everything together with that perfect balance of umami, tang, and sweetness.

Step 5: Finish and Serve

Once the kale is just wilted and everything smells amazing, I take the sheet pan out, drizzle the miso-cider sauce over the top, and give a gentle toss—or serve it spooned on the side. Either way, it's ready to dig into!

Top Tip

Over the years, I’ve found a few tricks that really elevate this dish and make the cooking easier. These tips have saved me from soggy gnocchi and bland sausage more times than I can count!

Don’t overcrowd the pan: Give everything space to roast properly; crowded pans steam rather than crisp.
Use parchment paper: It makes cleanup a breeze and helps prevent sticking without extra oil.
Toss halfway through roasting: This ensures even browning on gnocchi and veggies, plus cooks the sausage through.
Massage the kale: This step softens the greens so they don’t stay tough or bitter after roasting.

How to Serve Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe

Garnishes

I love topping this dish with a little extra Parmesan and fresh thyme leaves just before serving. Sometimes I even sprinkle some toasted pumpkin seeds for a subtle crunch and nutty flavor—especially in fall. A drizzle of extra sauce on the side never hurts, either.

Side Dishes

This recipe stands well on its own but pairs beautifully with a crisp green salad dressed simply with lemon and olive oil or some crusty garlic bread to scoop up any leftover sauce. I’ve served it alongside roasted Brussels sprouts for an even heartier meal that still feels balanced.

Creative Ways to Present

For special dinners, I like to serve the gnocchi on individual rustic plates with small piles of the kale and sausage arranged neatly. Garnishing with microgreens or a fresh herb sprig makes a pretty, restaurant-quality presentation that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting, which is a bonus if you want to serve this for easy packed lunches or quick dinners later in the week.

Freezing

Freezing this dish isn’t my first choice because the kale can get a bit watery after thawing—but if you must, freeze immediately in a flat, airtight container. Thaw in the fridge overnight and reheat gently to avoid mushiness.

Reheating

I love reheating leftovers in a skillet with a splash of water or broth, covered, to steam and refresh everything without drying it out. Stir every couple of minutes so the gnocchi doesn’t stick. Microwave works in a pinch; just add a bit of fresh kale or drizzle more sauce after warming to keep it tasty.

Frequently Asked Questions:

Can I use frozen gnocchi for this Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe?

Yes! Frozen gnocchi works well in this recipe. Just toss it with the other ingredients directly from the freezer; it will roast nicely, though you might need to add a few extra minutes to the cooking time to ensure everything is cooked through.

What type of sausage is best for this recipe?

I recommend using turkey or chicken sausage for a leaner option, but Italian sausage—mild or spicy—also works beautifully. Remove the casings before cooking to make it easy to toss and roast evenly.

Can I make this Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe vegetarian?

Absolutely! Simply omit the sausage and add extra hearty vegetables like mushrooms or chickpeas. You can also boost the umami flavor by increasing the miso in the sauce or adding nutritional yeast.

How do I store and reheat leftovers without the gnocchi getting mushy?

To avoid mushy gnocchi, store leftovers in an airtight container and reheat gently in a skillet with a splash of water or broth, covered, to re-steam without drying out. Stir frequently to prevent sticking, and add fresh greens or extra sauce after reheating to refresh the dish.

Final Thoughts

I genuinely love this Sheet Pan Gnocchi with Butternut Squash and Sausage Recipe because it’s cozy yet bright, easy yet impressive. It’s perfect for busy weeknights or casual weekend dinners with friends. Give it a try—I promise you’ll find yourself making it again and again, especially as the days get cooler and your taste buds crave that perfect blend of sweet, savory, and tangy all in one pan.