Sheet Pan Roasted Vegetable Gnocchi is a delicious, easy weeknight meal. Sheet Pan Cauliflower Gnocchi, acorn squash, brussel sprouts, pecans, pumpkin seeds, dried cranberries and maple syrup make this the perfect cozy mid week meal. This one pan dinner bake is yummy, easy and takes under 30 minutes to make!
Sheet pan meals are the best because they only require one dish! I don't do the dishes, but I know Gabe appreciates when he has less dishes to do. Sheet pan meals are easy, simple and so tasty.
Sheet pan dinners are even better during a crazy work week. You all know I am all about easy, no fuss meals when it comes to just about any dish I serve.
And while I love this dish for during the week, it also would be a perfect holiday side dish!
This recipe is incredibly easy to follow and involves very little prep.
Let's make this one pan roasted vegetable gnocchi dinner!
Ingredients for One Pan Cauliflower Gnocchi Dinner:
To make this sheet pan dinner you will need: cauliflower gnocchi, pecans, acorn squash, dried cranberries, pumpkin seeds, red onion, brussel sprouts, sage, garlic, maple syrup, olive oil and salt & pepper.
I included substitutions for you below.
How to Make Sheet Pan Maple Roasted Vegetables:
This dish is as simple as can be to make. All of the ingredients take the same amount of time to cook! It truly is a "set it and forget it" type of recipe.
First, chop your vegetables by cutting the brussel sprouts in half the horizontal way and remove the stems.
Cutting acorn squash can be tricky (believe me, I sliced my hand). The trick is to cut along the indents of the acorn squash. Remove the skin. I also removed the skin prior to cutting, but I will admit, this was tough. I know next time I will leave it on and remove it once it is cooked.
Dice the red onion into small, bite size pieces.
Separate the sage from the stem.
After preparing the vegetables, place all ingredients, other than the sage, into a bowl and mix until they are well coated in the maple syrup and olive oil. Note, you will use frozen cauliflower.
Then, pour the contents in the bowl onto your greased sheet pan evenly. Place the sage on top!
Next, you will pop it in the oven. This one pan maple roasted vegetable meal takes approximately 30 minutes to bake, and you must flip the contents after 15 minutes.
It is that simple! In under 40 effortless minutes you will have a tasty, flavor filled, hearty meal! This Sheet Pan Roasted Vegetable Gnocchi could not be any easier.
Substitution For This Cozy Dinner Recipe:
Acorn Squash - You may substitute butternut squash or sweet potatoes if you like.
Brussel Sprouts- You may substitute with broccoli.
Oil- You may substitute avocado oil or coconut oil.
Pecans - You may substitute with walnuts or omit entirely if you have a nut allergy.
Pumpkin Seeds- You may substitute with sunflower seeds or omit entirely.
Red Onion- You may use white onion or shallot.
Cauliflower Gnocchi- You can certainty use Kale Gnocchi or regular gnocchi.
Sage- You may replace this with rosemary or thyme, depending on what flavor profile you desire.
Maple Syrup- Although I have not test it, I presume honey would be a fine substitute.
Tips for Storing This Sheet Pan Cauliflower Gnocchi:
For best results, eat this dish immediately.
Prep ahead of time - If you are seeking to cut down on time, I suggest preparing the vegetables ahead of time because that is the most laborious part of this meal!
Storing- If you must store this dish, store it in an air tight container in the fridge for up to 2 days.
Reheating- To reheat this meal, add 1 tsp of oil and maple syrup onto the dish, mix it and place it in the microwave for 2 minutes, stirring halfway through.
Other Cozy, Easy Recipes:
If you are looking for other cozy, easy recipes, here are some of my favorites-
Did You Make This Recipe?
I am so delighted you did! Please leave me a review below. This encourages me for the future and helps me improve. Also, do not forget to tag me on social media @peachhtree ! Thank you!
Sheet Pan Roasted Vegetable Gnocchi
Ingredients
- 12 oz Frozen Cauliflower Gnocchi
- 1 ½ cup brussel sprouts cut in half
- 1 acorn squash cut into small cubes
- ½ cup red onion diced
- ¼ cup pecans
- 2 tbsp dried cranberries
- 1 tbsp pumpkin seeds
- 2 garlic cloves minced
- 4-5 pieces sage
- 3 Tbsp olive oil
- ½ cup maple syrup
- Salt & Pepper for taste
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or grease it.
- Prepare your vegetables. Cut the acorn squash into small cubes, removing the skin. Cut the brussel sprouts in half, removing the stem. Dice you red onion into bite size peices.
- Place all ingredients, other than the sage, into a bowl and mix until the ingredients are well coated in maple syrup and olive oil.
- Pour contents from the bowl onto your baking sheet, evenly dispersing them throughout the sheet. Place sage evenly throughout.
- Sprinkle salt and pepper for taste.
- Bake in the oven for 15 minutes then flip contents and bake again for another 15 minutes.
- This dish is best served immediately. If you must store it, store it in an air tight container in the fridge. If you need to reheat it, add 1 tbsp of olive oil and 1 tbsp of maple syrup onto the meal, then microwave for 2 minutes, stirring after 1 minute.
Notes
Brussel Sprouts- You may substitute with broccoli.
Oil– You may substitute avocado oil or coconut oil.
Pecans – You may substitute with walnuts or omit entirely if you have a nut allergy.
Pumpkin Seeds- You may substitute with sunflower seeds or omit entirely.
Red Onion- You may use white onion or shallot.
Cauliflower Gnocchi- You can certainty use Kale Gnocchi or regular gnocchi.
Sage- You may replace this with rosemary or thyme, depending on what flavor profile you desire.
Maple Syrup- Although I have not test it, I presume honey would be a fine substitute.
I’m a TJ’s cauliflower gnocchi addict— so I was pumped for this harvest flavor profile. I subbed in butternut squash since it was on hand. I was skeptical that the gnocchi would work in the oven but it was perfect— I used parchment to make sure it didn’t stick.
Such a great idea to sub out the acorn squash for butternut! It’s crazy how well it works in the oven, and so much easier!!! Thank you so much ❤️