Sheet Pan Butternut Squash Gnocchi with Parsley Pesto
on Oct 15, 2024
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If you’re looking for a simple fall vegetarian dinner recipe, you have to try this sheet pan butternut squash gnocchi. While the squash, red onions and gnocchi roast, you can make parsley pesto for a no-cook sauce. Then when the squash is tender and browned with the gnocchi, you stir them with the herby and garlicky pesto.
Table of Contents
Why You’ll Love This Recipe
Readymade gnocchi is one of the best store-bought ingredients. That’s why I like to keep a package of gnocchi in my pantry. It is so handy and gives you something different than pasta for a weeknight vegetarian dinner.
Pesto is easy to make and adds tons of flavor. I could go on and on about the amazingness of pesto. Using parsley instead of basil gives it more of a fall feel.
The squash, onions and gnocchi cook on one pan. You don’t have to boil the gnocchi in water. The heat from the oven will do it. The gnocchi ends up crisp on the outside.
The Ingredients
This is what you need:
For squash & gnocchi
- Butternut squash: Buy a medium butternut squash that’s about 2-1/2 pounds. It should be firm and feel heavy for its size. You can go with precut squash for a shortcut.
- Gnocchi: Packaged gnocchi is with the pasta in the Italian food section at the grocery store. You can substitute with cauliflower gnocchi, so this dish is gluten-free.
- Red onions: Thinly slice a small onion. I give the gnocchi and squash time in the oven before adding the onions to the pan because they cook faster.
- Olive oil: I toss the squash and gnocchi with oil to roast them.
- Kosher salt and black pepper season everything on the sheet pan.
For pesto
- Parsley: Italian parsley has deep green, flat leaves. Avoid any bunches that are yellowing or wilting. Tear the leaves off the stems when you measure it.
- Garlic: The recipe calls for 2 garlic cloves.
- Lemon: Squeezing in fresh lemon juice adds something bright and fresh.
- Walnuts: Always toast the walnuts to bring out their nuttiness. You can put them on a sheet pan in a 350-degree F oven for 5-7 minutes.
- Parmesan is a hard Italian cow’s milk cheese. You can also use Pecorino Romano, a hard sheep’s milk cheese, or a mix of both. To make the pesto vegan, swap out the cheese and use a heaping tablespoon of nutritional yeast.
- Olive oil: Use extra virgin olive oil for the best taste.
- Kosher salt and black pepper season the pesto.
How To Make This Sheet Pan Butternut Squash Gnocchi Recipe
Preheat the oven to 450 degrees F.
1. Toss the gnocchi and butternut squash with oil, salt and pepper. Do this on a large baking sheet and spread everything into a single layer. You don’t need to line it with parchment paper. Roast for 15 minutes until they start to brown at the edges.
2. Add the onions to the pan. Toss the gnocchi and squash with them.
3. Roast for an additional 10-15 minutes. The squash should be completely tender. It will be lightly browned along with the gnocchi.
4. Make the pesto while the squash and gnocchi roast. Place the garlic, parsley, walnuts, Parmesan cheese, lemon juice, salt and pepper in a food processor or blender and finely chop them.
5. Drizzle the oil through the feeder tube with the motor running. The pesto will quickly combine.
6. Stir the roasted hot squash, onions and gnocchi with the pesto into a large bowl. Start with half of the pesto and add more as needed. Top with chopped walnuts and parmesan before serving.
Serving
This is a hearty and filling recipe that eats like fall comfort food. I prefer serving it with greens such as a house salad, baby arugula salad with lemon vinaigrette or an Italian chopped salad.
Leftovers & Storage
Keep leftovers in an airtight container in the refrigerator up to 3 days. When the gnocchi is cold, it is very chewy. Reheat it in the microwave or in a 350-degree F oven. You can also add baby spinach or arugula or chopped kale to turn leftovers into a salad with balsamic vinaigrette. If I do eat gnocchi cold, I chop it into smaller pieces.
More Easy Gnocchi Recipes
Sheet Pan Mushroom Asparagus Gnocchi
Baked Gnocchi with Tomatoes and Mushrooms
Sheet Pan Gnocchi with Tomatoes, Zucchini and Squash
Cherry Tomato Gnocchi
If you are interested in making homemade gnocchi, I have a from-scratch potato gnocchi recipe with the expected flour and eggs. After you make the dough and simmer it, you toss it in browned butter and sage leaves. You can also make gnocchi with sweet potatoes.
Sheet Pan Butternut Squash Gnocchi with Parsley Pesto
Ingredients
For squash and gnocchi
- 1 pound shelf-stable or fresh gnocchi
- 1 medium butternut squash (about 2-1/2 pounds), peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 small red onion, thinly sliced
For pesto
- 2 garlic cloves
- 1 cup packed parsley leaves
- 1/4 cup chopped toasted walnuts plus more for serving
- 1/4 cup grated parmesan cheese plus more for serving
- Juice of 1 lemon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Preheat the oven to 450 degrees F.
- On a sheet pan, toss the gnocchi and butternut squash with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them into a single layer. Roast for 15 minutes until they start to brown at the edges.
- Toss the gnocchi and squash on the pan, adding the onions. Continue roasting for 10-15 minutes until the squash is tender and everything is browned.
- While the gnocchi and butternut squash are roasting, make the pesto. Combine the garlic, parsley, walnuts, Parmesan, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a food processor or blender and finely chop them. With the motor running, drizzle in 1/4 cup olive oil through the feeder tube, processing until combined.
- Transfer the roasted squash, onions and gnocchi to a large bowl. Stir in half the pesto, adding more as desired.
- Divide onto serving plates or into individual bowls and top with chopped walnuts and Parmesan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
