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When I make Savory Sheet-Pan Gnocchi with Roasted Fall Vegetables, I gather a few key ingredients that create a delightful dish. - 1 pound potato gnocchi (store-bought or homemade) - 1 medium butternut squash, peeled and diced into 1-inch cubes - 2 cups Brussels sprouts, trimmed and halved - 1 medium red onion, cut into wedges - 3 cloves garlic, minced - 3 tablespoons extra-virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - ¼ cup grated Parmesan cheese (optional) - Fresh parsley, chopped, for garnish Each of these ingredients brings unique flavors and textures to the dish. The potato gnocchi adds a soft, chewy element. The butternut squash offers a sweet taste that pairs well with the earthy Brussels sprouts. Red onion adds a bit of sharpness, while garlic gives depth. I use extra-virgin olive oil to coat the veggies. It helps them roast nicely. Dried thyme and smoked paprika enhance the autumn flavors. I often finish with Parmesan cheese for richness and parsley for freshness. These ingredients make the dish colorful, tasty, and comforting. It’s a perfect meal for cozy fall evenings. 1. Preheat your oven to 425°F (220°C). This step is key for great roasting. 2. Line a large sheet pan with parchment paper. It stops sticking and helps with cleanup. 3. In a large mixing bowl, add the diced butternut squash, halved Brussels sprouts, and red onion wedges. 4. Mince the garlic and toss it in with the vegetables. This blend gives great flavor. 5. Drizzle the olive oil over the veggies. Then sprinkle the dried thyme, smoked paprika, sea salt, and black pepper. 6. Use your hands or a spatula to mix everything well. Each piece should be coated. 1. Spread the seasoned vegetables on one side of the sheet pan. Keep them in a single layer for even cooking. 2. On the other side, add the potato gnocchi. Drizzle a little olive oil on them and add a pinch of salt and pepper. 3. Place the sheet pan in the oven. Roast for 20 to 25 minutes. Stir halfway through for even roasting. 4. You're looking for tender veggies and golden-brown gnocchi. This adds a nice texture. 1. If you want cheese, sprinkle the Parmesan over the veggies and gnocchi in the last 5 minutes. This creates a tasty crust. 2. Once done, carefully take the pan out of the oven. Let it cool slightly. 3. Before serving, add chopped parsley on top for a fresh touch. To get the best results, you want even cooking and caramelization. Start by cutting your vegetables into similar sizes. This helps them cook evenly. For this recipe, aim for 1-inch cubes for butternut squash and halved Brussels sprouts. Use a large sheet pan to allow space between the veggies. This prevents steaming and promotes browning. The right oven temperature is key. Preheat your oven to 425°F (220°C). This high heat helps caramelize the sugars in the vegetables, giving them a rich flavor. Roast the veggies for 20 to 25 minutes. Stir halfway through. This ensures all sides cook well and gain that golden crust. If the veggies look brown and tender, they are ready. To boost flavor, adjust your seasonings. I love using smoked paprika for its warm, rich taste. You might add more or less based on your preference. Sea salt and cracked black pepper can also enhance the dish. Consider alternative toppings, too. A sprinkle of feta cheese can add a tangy twist. You can also try adding crushed red pepper for heat. Fresh herbs like thyme or rosemary can elevate the flavors further. For garnishing, fresh parsley adds a pop of color and freshness. It also brings a bright taste to the dish. Feel free to get creative and mix in your favorite flavors! {{image_4}} You can swap seasonal vegetables based on what you have. For example, try sweet potatoes or carrots. They add sweetness and flavor. You can also use cauliflower or zucchini for a lighter taste. If you have leftover veggies, toss them in! Roasted veggies from last night’s dinner work well. Just make sure to adjust cooking times. Soft veggies need less time in the oven. For a gluten-free option, look for gluten-free gnocchi at the store. You can also make your own using almond flour or chickpea flour. This adds a unique twist to the dish. Want to boost the flavor? Add some cheese to the gnocchi before roasting. A sprinkle of feta or goat cheese can work wonders. You could also mix in some fresh herbs like basil or oregano for extra zest. After enjoying your savory sheet-pan gnocchi, store leftovers in an airtight container. Make sure to cool them to room temperature first. Refrigerate them promptly to keep them fresh. You can safely store the dish for up to three days in the fridge. When you want to reheat, place the gnocchi and vegetables in a pan over medium heat. Add a splash of olive oil to prevent sticking. Stir gently until heated through, usually about 5-7 minutes. To freeze this dish, let it cool completely before packing. Use a freezer-safe container or resealable bag. Make sure to remove excess air to avoid freezer burn. You can freeze the gnocchi and vegetables for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat in a skillet or oven for the best texture. If you want to maintain the gnocchi's soft bite, avoid microwaving them directly from frozen. Can I use frozen gnocchi for this recipe? Yes, you can use frozen gnocchi. Just add them directly to the pan without thawing. They will cook well with the vegetables. How do I know if the vegetables are properly roasted? The vegetables should be tender and have a golden brown color. You can poke them with a fork to check for softness. What other seasonings can I use besides thyme and paprika? You can try rosemary, oregano, or even a bit of chili powder for heat. Each will add a unique flavor. What if my gnocchi is overcooked? If your gnocchi is overcooked, they may become mushy. Next time, reduce the roasting time to keep them firm. Tips to avoid soggy vegetables on the sheet pan To avoid soggy vegetables, make sure they are cut evenly. Also, leave space between them on the pan for air flow. This blog post shared a simple, tasty gnocchi dish with seasonal veggies. We covered key ingredients, from the gnocchi to fresh vegetables and seasonings. I guided you through preparation, cooking techniques, and final touches like cheese and parsley. Plus, you learned tips to enhance flavors and variations to explore. Remember, you can make this meal your own by swapping ingredients or adjusting flavors. With easy storage tips, you can enjoy leftovers too. Dive into this dish and impress yourself at home!

Sheet-Pan Gnocchi with Roasted Fall Vegetables

Discover the deliciousness of Autumnal Sheet-Pan Gnocchi with Roasted Seasonal Vegetables! This easy recipe combines tender potato gnocchi with vibrant butternut squash, Brussels sprouts, and red onion, all perfectly roasted with aromatic herbs. Enjoy a hearty meal packed with flavor and color in just 35 minutes. Click through to explore this delightful recipe and take your fall meals to the next level!
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Ingredients
  

1 pound potato gnocchi (store-bought or homemade)

1 medium butternut squash, peeled and diced into 1-inch cubes

2 cups Brussels sprouts, trimmed and halved

1 medium red onion, cut into wedges

3 cloves garlic, minced

3 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

¼ cup grated Parmesan cheese (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper, which will help to avoid sticking and simplify cleanup.

    In a spacious mixing bowl, combine the diced butternut squash, halved Brussels sprouts, wedges of red onion, and the minced garlic. This will create a colorful blend of textures and flavors.

      Drizzle the olive oil generously over the vegetable mixture. Sprinkle in the dried thyme, smoked paprika, sea salt, and freshly cracked black pepper. Toss the ingredients together with your hands or a spatula, ensuring everything is completely coated in the oil and seasonings.

        Transfer the seasoned vegetables onto one side of the prepared sheet pan, arranging them in a single layer to facilitate even roasting.

          On the opposite side of the sheet pan, add the potato gnocchi. Drizzle a small amount of olive oil over the gnocchi as well, and season lightly with salt and pepper to enhance their flavor.

            Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. Be sure to stir the mixture halfway through the cooking time to ensure even roasting; you're looking for the vegetables to become tender and caramelized and the gnocchi to turn a lovely golden brown.

              If you’re using Parmesan cheese, sprinkle it over the vegetables and gnocchi during the last 5 minutes of roasting, allowing it to melt and create a delightful crust.

                Once roasted to perfection, remove the sheet pan from the oven and allow it to cool slightly. Before serving, garnish your dish with freshly chopped parsley for a touch of color and freshness.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: For a rustic dining experience, serve the sheet pan directly on the table, allowing guests to help themselves. Alternatively, you can plate the vibrant veggies and gnocchi separately, showcasing their colorful appeal and making for a visually stunning centerpiece.