This butternut squash gnocchi recipe is a delicious fall dinner, filled with sage, thyme, an apple cider vinegar dressing, and creamy dollops of ricotta. It’s easy to make on a sheet pan!
I make this butternut squash gnocchi recipe every single fall. It’s like autumn on a baking sheet, thanks to the hearty potato gnocchi, butternut squash, earthy sage, red onion, and kale leaves that crisp up beautifully in the oven. I toss it all in a sweet and tangy apple cider vinegar dressing and finish it with creamy dollops of ricotta cheese before serving.
Easy to make and packed with the best flavors of the season, it’s everything I want on a fall weeknight.
Why You’ll Love This Recipe
- It’s a sheet pan dinner. Just like in my classic sheet pan gnocchi, you don’t have to boil the gnocchi here. It softens as it roasts in the oven alongside the veggies, which means this recipe’s prep AND cleanup are a breeze!
- It’s packed with fall flavor, from the sweet, caramelized squash, earthy thyme and sage, and sweet and tangy dressing. When you’re craving cozy autumn comfort food, this recipe hits the spot.
- The textures are amazing. I love how the crispy kale leaves play off the chewy gnocchi and creamy ricotta. These contrasting textures make this simple dish super satisfying.
How to Make Butternut Squash Gnocchi
When I was first testing this butternut squash gnocchi recipe, I expected it to work just like my regular sheet pan gnocchi. I’d spread everything on the baking sheet, pop it in the oven, and bake!
But I learned that because the squash releases less moisture than summer veggies like tomatoes or peppers, I actually needed to add moisture throughout the cooking process to help the gnocchi soften. As a result, you toss the gnocchi with the dressing three times: once before roasting, once during the cooking process, and once before serving. This also infuses it with the dressing’s rich flavor.
You add the kale to the baking sheet along with the second addition of dressing — it only needs a few minutes in the oven to wilt and crisp up.
Here’s a quick overview of how the recipe goes:
- Fry the sage and set aside. Save the sage oil too. I love drizzling it over the gnocchi for rich depth of flavor before serving!
- Make the dressing.
- Toss the gnocchi and squash with the dressing and roast for 20 minutes.
- Toss with more dressing and add the kale.
- Add the final bit of dressing and top with the sage and ricotta.
Season to taste and serve!
Recipe Variations
- Skip the crispy sage. I love the crispy sage with the gnocchi, but it’s optional if you’d like to streamline this recipe on a weeknight. With the fresh thyme and punchy dressing, the gnocchi is still plenty flavorful without it!
- Make it vegan. Use vegan potato gnocchi and vegan ricotta instead of regular cheese. It’s easy to make in the food processor!
What to Serve with Butternut Squash Gnocchi
This butternut squash gnocchi recipe is a satisfying meal on its own, but when I have time to toss together a quick side dish, I love it with a fall salad. Try pairing it with any of these:
If you like, round out the meal with some good bread, like homemade focaccia or garlic bread.
Recipe
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Serves: 3
This butternut squash gnocchi is an easy, comforting fall dinner made with store-bought gnocchi, roasted butternut squash, fresh thyme, crispy kale, and creamy ricotta — all on one sheet pan.
