Brown Butter Sheet Pan Gnocchi with Vegetables

Brown Butter Sheet Pan Gnocchi with Vegetables is a simple yet flavorful dish that elevates the beloved Italian dumplings to new heights. This recipe involves tossing store-bought gnocchi with an array of colorful vegetables on a sheet pan. As the gnocchi roast in the oven, they become perfectly crispy on the outside while remaining soft on the inside. The magic happens when rich brown butter is drizzled over the top, infusing the dish with a nutty aroma and depth of flavor. Finished with fresh herbs and grated Parmesan, this one-pan meal is not only easy to prepare but also delivers a deliciously satisfying dinner, showcasing the delightful combination of textures and tastes.

Brown Butter Sheet Pan Gnocchi with Vegetables

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Entree

Servings 4 servings

Ingredients

  

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GNOCCHI

• 1 pound package gnocchi (shelf stable or frozen)
• 3 cups heaping, bite-size broccoli florets
• 2 cups heaping, half-inch diced butternut squash
• 1 red onion, diced
• 1/4 cup olive oil
• 1 tsp dried thyme leaves
• 1 tsp sea salt
• 1/2 tsp onion powder
• ground black pepper

SAUCE

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 cup fresh sage leaves, sliced

Instructions

 

• Preheat the oven to 425 °F. Lay out two sheet pans.
• In a large bowl, add the gnocchi, broccoli florets, butternut squash, red onion, olive oil, thyme, sea salt, onion powder, and black pepper. Toss to combine until the vegetables and gnocchi are evenly coated in oil and seasoning.
• Divide the mixture between the two sheet pans, spreading it out in a single layer for even roasting.
• Roast for about 25 minutes, stirring once halfway and switching the position of the pans for even roasting. It's done when the butternut squash is fork-tender.
• While the vegetables are roasting, prepare the brown butter sauce. Heat a light-bottomed medium-sized sauce pan over medium heat (no hotter, you don't want to burn the butter, and a light-bottomed pan will help you see the color). Melt the butter. Once the butter is bubbling, add the minced garlic and cook for about a minute, stirring frequently with a wooden spoon.
• Add the sliced sage to the butter and continue to stir frequently. Watch the butter carefully (do not walk away!). The brown butter is done once you see the milk solids turning a golden/brown color, and you smell a nutty aroma. Once it's done, carefully pour the brown butter into a heat-safe bowl so that it stops cooking and doesn't burn.
• When the gnocchi is done roasting, carefully transfer it all to one sheet pan, then drizzle the sauce over top (you may not need to use all the sauce – adjust to your taste). Toss until the gnocchi mixture is evenly coated, season with additional salt and pepper, if desired, and serve. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Keyword Brown Butter Sheet Pan Gnocchi with Vegetables, Gnocchi

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