There’s something irresistibly cozy about roasting gnocchi alongside sweet butternut squash and savory sausage all on one pan. This Sheet Pan Butternut Squash Gnocchi with Sausage Recipe is a perfect harmony of flavors and textures — warm, crisp edges with tender bites and a tangy sauce to tie it all together.

The dish is a colorful mix of roasted food in a deep blue pan, resting on a white marbled surface. The first layer consists of small, round, golden-yellow gnocchi scattered evenly. Among the gnocchi are chunks of orange sweet potatoes with a soft texture and slightly charred edges. Pieces of browned sausage, irregular in shape with a crispy surface, are spread throughout. Thin slices of red onion, slightly translucent and purple, are mixed in with dark green leafy kale, adding a fresh, textured look. A wooden spoon rests on the pan, partly covered by the food. The entire scene is vibrant with warm earthy tones and fresh colors, showing a well-cooked, comforting meal. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Butternut Squash Gnocchi with Sausage Recipe
Top Tip
How to Serve Sheet Pan Butternut Squash Gnocchi with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

Why You'll Love This Recipe

I absolutely adore how effortlessly this Sheet Pan Butternut Squash Gnocchi with Sausage Recipe comes together. It's a one-pan wonder that packs big flavor, and honestly, it’s one of those meals that feels fancy but takes hardly any effort—seriously a win-win in my book!

One-Pan Convenience: Toss everything on a sheet pan and let your oven do the work—less mess, more flavor.
Perfect Fall Flavors: The natural sweetness of butternut squash pairs beautifully with savory sausage and earthy gnocchi.
Simple Yet Impressive: A great recipe to make on busy weeknights or when you want to impress family without stress.
Delicious Miso-Cider Sauce: Adds a tangy-sweet punch that elevates the whole dish in the best way possible.

Ingredients & Why They Work

This combination is a match made in weeknight dinner heaven—the soft, pillowy gnocchi gets crisp and golden while the butternut squash adds sweetness and heft. The sausage brings hearty protein and spice, and the kale adds a fresh bite. Together, it all balances perfectly, with the miso-cider sauce tying everything up with a zing.

Flat lay of a small pile of soft potato gnocchi, vibrant orange cubes of fresh peeled butternut squash, thick slices of a deep purple-red onion, a cluster of raw mild turkey sausage pieces without casings, a handful of bright green curly kale leaves roughly torn, a few sprigs of fresh thyme with tiny green leaves, a small mound of pale grated Parmesan cheese, whole uncracked brown eggs, a small white ceramic bowl filled with golden extra-virgin olive oil, a small white bowl holding smooth white miso paste, a small white bowl with amber apple cider vinegar, another small white bowl with rich amber maple syrup, and a sprinkle of coarse black pepper and kosher salt scattered lightly nearby, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potato gnocchi: Opt for shelf-stable gnocchi as it roasts beautifully and crisps up amazingly on the sheet pan.
Butternut squash: Peeled and cubed for even roasting—sweet and tender after baking.
Red onion: Adds a mild sharpness and caramelizes nicely alongside the squash.
Extra-virgin olive oil: Helps everything roast up golden and flavorful.
Parmesan cheese: A sprinkle infuses that subtle nuttiness and savory depth.
Fresh thyme leaves: Earthy and aromatic—fresh always shines brighter in this dish.
Garlic powder: Easy way to add garlicky warmth without fuss.
Kosher salt & black pepper: Essential seasoning to bring out all the natural flavors.
Uncooked turkey or chicken sausage: Casings removed so you can easily pinch into bite-sized pieces, cooks quickly and adds juicy savoriness.
Green curly kale: Mashed with olive oil, it softens up perfectly in the heat of the oven after roasting.
White miso paste: For the miso-cider sauce, giving umami richness. You can substitute tahini if desired.
Apple cider vinegar: Balances the richness with acidity.
Dijon mustard: Adds a smooth piquancy to the sauce.
Maple syrup: A hint of sweet that plays off the vinegar beautifully.
Cracked black pepper: A little spice and texture for the finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this recipe is, so you can customize it to suit your mood or what’s in your fridge. Play around with sausage types or swap the kale for spinach or chard; you can even toss in some roasted nuts or swap the Parmesan for pecorino for a different twist.

Variation: Once, I used spicy Italian sausage and swapped kale for arugula tossed in right at the end for a peppery kick—it was a hit at dinner.
Vegetarian option: Try removing the sausage and adding sautéed mushrooms or chickpeas for protein and extra earthiness.
Seasonal swap: Honeynut squash tastes exceptional here, and in spring, you could sub zucchini or asparagus for a lighter version.

Step-by-Step: How I Make Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

A close-up of a bowl filled with a colorful mix of roasted gnocchi, orange sweet potato cubes, browned sausage pieces, green kale leaves, and soft purple onion slices, all sprinkled with black pepper and herbs. The bowl is white inside with a light yellowish color and a dark rim on the outside. A gold and white fork rests inside the bowl on the right side. The food looks warm and well-cooked, sitting on a white marbled surface with a folded cloth napkin nearby. In the top left corner, there is a glass cup with a pattern under it, holding a light brown drink. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping and seasoning your ingredients

First, you want to bring all your ingredients together in a large bowl. I combine the gnocchi, butternut squash cubes, red onion slices, olive oil, Parmesan cheese, fresh thyme leaves, garlic powder, salt, and pepper. Toss everything until all pieces are nicely coated. Pro tip: If you don’t want to dirty a bowl, you can mix directly on the baking sheet—in fact, I do this often to cut down on cleanup!

Step 2: Arranging on the sheet pan and adding sausage

Spread the mixture evenly across a rimmed baking sheet (lining with parchment paper is great for easy cleanup). Then, pinch off little chunks of sausage the size of gnocchi pieces and nestle them in between the veggies. This keeps them juicy and ensures they cook evenly alongside the gnocchi and squash.

Step 3: Roasting to golden perfection

Bake in a preheated 425ºF oven for about 25 minutes, tossing everything once halfway through at 15 minutes so it browns beautifully all over. You’ll notice the gnocchi getting crisped edges while the squash softens—and the sausage should turn perfectly cooked with juicy flavor.

Step 4: Massaging and preparing the kale

While your main ingredients roast, take your bowl (no need to wash it!) and add the chopped kale, a drizzle of olive oil, and a pinch of salt. Use your hands to massage the kale for about 15 seconds—that softens those leaves nicely, making them tender and ready to wilt once added to the pan.

Step 5: Whisking up the Miso-Cider Sauce

In a small bowl, mix 2 tablespoons of white miso paste with a splash of hot water until smooth. Then whisk in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until you get a glossy, pourable sauce. This dressing adds a perfect tangy and umami finish.

Step 6: Tossing in kale and finishing the roast

Once the initial 25 minutes of roasting is done, remove the pan, add the massaged kale, and toss to combine everything. Pop the pan back in the oven for 5 more minutes to wilt the kale nicely without losing its bright color.

Step 7: Serve with sauce and enjoy!

Remove from the oven, drizzle the Miso-Cider Sauce generously over the warm gnocchi and veggies, and dig in. Trust me, the sauce ties it all together, lifting those cozy roasted flavors with a lovely bright balance.

Top Tip

From making this recipe multiple times, I’ve picked up a few tricks to make sure it turns out perfectly every time—little details that make a big difference.

Even Cubes: Cutting the butternut squash into evenly sized cubes helps everything roast uniformly and finish cooking at the same time.
Don’t Skip the Toss: Tossing the pan ingredients halfway through roast helps prevent sticking and promotes beautiful browning.
Massage the Kale: Massaging softens the kale’s natural toughness so it releases less bitterness and wilts perfectly in the oven.
Customize the Sauce: Feel free to substitute tahini for miso in the sauce for a creamier texture; just thin it out with water until pourable.

How to Serve Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

butternut squash gnocchi - Serving Suggestion

Garnishes

I love adding a sprinkle of extra Parmesan and a handful of fresh thyme leaves right before serving—it brightens up the dish and adds a little pop of freshness. A light drizzle of good olive oil finishes it off beautifully.

Side Dishes

This hearty sheet pan dinner pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some crunchy roasted Brussels sprouts for a veggie boost. A rustic crusty bread is perfect to sop up any leftover sauce.

Creative Ways to Present

For a casual dinner party, I’ve served this in shallow bowls and let everyone drizzle their own sauce from small pitchers at the table. Another fun idea is to add toasted pumpkin seeds or pepitas for extra crunch and a seasonal touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, and the squash stays tender without getting mushy.

Freezing

If you want to freeze this dish, I recommend freezing before adding the kale (since kale doesn’t freeze well). Wrap portions tightly in foil or freezer-safe containers and thaw overnight before reheating.

Reheating

For best texture, I reheat leftovers in a skillet with a splash of water or broth over medium heat, covering the pan to steam and revive the gnocchi and veggies. Stir every couple of minutes until warmed through. You can also microwave if pressed for time, and then add a fresh handful of kale or a drizzle of leftover sauce to freshen it up.

Frequently Asked Questions:

Can I use frozen gnocchi for this recipe?

Yes! Frozen gnocchi works well in this sheet pan recipe. Just toss it with the other ingredients straight from frozen—they’ll roast up beautifully without needing to thaw first.

What type of sausage is best for this dish?

Mild or spicy turkey or chicken sausage works great and keeps the dish lighter than pork sausage, but you can also use pork if you prefer a richer flavor. Removing the casings helps the pieces cook evenly nestled among the veggies and gnocchi.

Can I make this recipe dairy-free?

Absolutely! Simply omit the Parmesan cheese and substitute the miso-cider sauce with a tahini-based dressing (instructions included). The layers of flavor remain delicious without the dairy.

Is it necessary to massage the kale?

Massaging the kale isn’t mandatory but I highly recommend it. It breaks down the fibrous texture and reduces bitterness, helping the kale soften and blend beautifully with the roasted gnocchi and sausage when heated.

Final Thoughts

This Sheet Pan Butternut Squash Gnocchi with Sausage Recipe holds a special place in my rotation—it’s comfort food with a twist, packed with cozy flavors and built for easy cleanup. Whether you’re cooking for a busy weeknight or want something warm to gather around, this recipe is one I come back to again and again. Give it a try and I bet you’ll love it just as much as I do!