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Sheet-Pan Gnocchi with Butternut Squash, Fennel and Red Onions

RECIPE: Sheet Pan Gnocchi with Butternut Squash, Fennel, and Red Onions
RECIPE: Sheet Pan Gnocchi with Butternut Squash, Fennel, and Red OnionsAlexis deBoschnek
Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

When it comes to weeknight dinners, I’m all about leaning into recipes that only utilize one pot — or in this case, one sheet pan.  This hearty, 30-minute dinner highlights the best of fall produce with little prep and even less cleanup. Oh, and it happens to be vegan! 

While I love making gnocchi from scratch, this is a great opportunity to use store-bought versions. Rather than boil the gnocchi, I’m taking a cue from recipe developer Ali Slagle, who popularized the technique of crisping up store-bought gnocchi on a sheet pan (or skillet). I love this method for two reasons. It cuts down on the number of dirty dishes, and the texture of crispy, golden brown gnocchi is unbeatable. 

Many sheet pan dinners require adding in ingredients at different times, depending on how they cook. The joy of this recipe is that the vegetables and gnocchi can be added at the same time. Dressed simply with olive oil, rosemary and pepper flakes, this dish doesn’t take much to shine. While I love keeping it vegan, you could easily shower it in Parmesan or add hunks of goat cheese. 

Technique Tip: It’s important that the vegetables are all cut to roughly the same size in order to finish cooking at the same time.  

Swap Option: If you don’t want to deal with prepping the butternut squash, you can find it pre-sliced and cubed in the refrigerated section of your local supermarket. While the pieces might not be as even as if you had cut them yourself, you’ll save time. 


  • 1 pound store-bought potato gnocchi
  • 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
  • 1 medium fennel bulb, cut into 1/2-inch wedges
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1/4 cup olive oil
  • 1 tablespoon fresh rosemary, roughly chopped
  • teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup roughly chopped parsley
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Preheat the oven to 425 F.


Place the gnocchi, squash, fennel and red onion on a rimmed baking sheet. Drizzle with olive oil and season with rosemary, salt, pepper and pepper flakes, and use your hands to mix until fully coated.


Place the baking sheet on the upper third rack and bake for about 30 minutes until the squash is tender and gnocchi is golden brown and crispy, stirring halfway through. Garnish with parsley and serve immediately.