If you’re looking for an easy, cozy dinner that requires minimal prep and cleanup, this Sheet Pan Gnocchi with Sausage, Brussels Sprouts, and Butternut Squash is such a good one to add to your weeknight rotation.

Everything cooks together on one sheet pan, which means you get crispy potato gnocchi, caramelized Brussels sprouts, tender butternut squash, savory Italian sausage, and plenty of Parmesan in every bite.

It feels like the perfect fall or winter dinner, but it’s easy enough to make on a busy weeknight. And since there’s no need to boil the gnocchi beforehand, the prep is especially simple.

Why You’ll Love This Sheet Pan Gnocchi

One of my favorite things about sheet pan dinners is how little hands-on work they require. Once everything is chopped and tossed together, the oven does most of the work for you.

This recipe is also a great mix of comforting and filling without feeling too heavy. The potato gnocchi gets slightly crispy around the edges while staying soft in the center, and the sausage adds plenty of flavor to the roasted vegetables.

A few reasons you’ll love it:

• Everything cooks on one pan
• No need to boil the gnocchi first
• Ready in about 30 minutes
• Packed with seasonal vegetables
• Easy to customize
• Perfect for busy weeknights
• Great for fall and winter dinners

Ingredients You’ll Need

Potato Gnocchi

Fresh potato gnocchi works perfectly in this recipe. Instead of boiling it, you’ll roast it directly on the sheet pan. The outside becomes golden and slightly crisp while the inside stays soft and chewy.

Italian Sausage

You can use either sweet or hot Italian sausage depending on how much spice you like. Remove the sausage from the casing and break it into bite-sized pieces before adding it to the sheet pan.

Brussels Sprouts

Halved Brussels sprouts become crispy and caramelized in the oven. If your Brussels sprouts are especially large, you may want to quarter them so they cook at the same rate as the other ingredients.

Butternut Squash

Using pre-cut butternut squash makes this recipe especially easy. Aim for approximately 1-inch cubes so the squash becomes tender during the same amount of time it takes the gnocchi and Brussels sprouts to roast.

Red Onion

Red onion adds a slightly sweet, savory flavor as it roasts. Thin wedges or slices both work well.

Fresh Rosemary

Fresh rosemary gives this recipe such a cozy fall flavor and pairs especially well with the sausage, squash, and Parmesan.

Parmesan Cheese

A generous sprinkle of Parmesan at the end adds salty, cheesy flavor and ties everything together.

Do You Have to Boil Gnocchi Before Baking It?

No! That’s one of the best parts of this recipe.

The fresh gnocchi goes directly onto the sheet pan without being boiled first. Tossing it with olive oil helps the outside become golden and slightly crispy while the center stays soft.

Skipping the boiling step also means one less pot to wash.

How to Make Sheet Pan Gnocchi

Start by preheating your oven to 425°F.

Add the halved Brussels sprouts, butternut squash, sliced red onion, and uncooked gnocchi to a large rimmed sheet pan.

Drizzle everything with olive oil and season with kosher salt, black pepper, and chopped fresh rosemary. Toss until everything is evenly coated.

Next, remove the Italian sausage from its casing and break it into small pieces. Scatter the sausage evenly around the sheet pan.

Spread everything into a single layer so the ingredients have enough room to roast rather than steam.

Bake for about 25–30 minutes, tossing halfway through, until the vegetables are tender, the sausage is cooked through, and the gnocchi is golden around the edges.

Finish everything with Parmesan cheese and return the pan to the oven for another few minutes, just until the cheese melts slightly.

Tips for the Best Sheet Pan Gnocchi

Make sure you use a large enough sheet pan. If the ingredients are packed too tightly together, they’ll steam instead of getting those delicious crispy roasted edges.

Try to cut the vegetables into similar-sized pieces so everything finishes cooking around the same time.

You can also position the Brussels sprouts cut-side down when you first put the pan into the oven. This helps them get extra caramelized and crispy.

And don’t be afraid to add a little extra Parmesan before serving!

Easy Substitutions

This recipe is really easy to customize based on what you already have.

Sausage: Try chicken sausage or turkey sausage in place of traditional Italian sausage.

Vegetables: Sweet potatoes, broccoli, cauliflower, carrots, or bell peppers would all work well.

Herbs: If you don’t have rosemary, fresh sage or thyme would also be delicious.

Cheese: Parmesan is my favorite here, but pecorino Romano would work too.

Optional Toppings

You can serve this sheet pan gnocchi exactly as written, but a few simple toppings can make it even better.

Try adding:

• Extra freshly grated Parmesan
• Red pepper flakes
• Balsamic glaze
• Fresh parsley
• Toasted pecans
• Dried cranberries
• A drizzle of hot honey

Balsamic glaze is especially good if you like that sweet and savory combination with roasted Brussels sprouts.

How to Store Leftovers

Store leftover sheet pan gnocchi in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat leftovers in a skillet or in the oven or air fryer. The microwave will work too, but the gnocchi and Brussels sprouts won’t stay quite as crispy.

What to Serve with Sheet Pan Gnocchi

This is definitely filling enough to be served as a complete meal on its own.

If you’d like to add something alongside it, try a simple green salad, Caesar salad, roasted vegetables, or warm crusty bread.

Sheet Pan Gnocchi with Sausage, Brussels Sprouts & Butternut Squash

This easy sheet pan gnocchi combines crispy potato gnocchi, Italian sausage, roasted Brussels sprouts, butternut squash, fresh rosemary, and Parmesan for a cozy one-pan dinner that’s perfect for busy weeknights.