Brown Butter Sheet Pan Gnocchi with Vegetables
Golden, crisp gnocchi meets caramelized veggies and nutty brown butter sage sauce in this easy, flavor-packed sheet pan meal. Perfect for a fall dinner that feels fancy without the effort—and now doubled for second helpings or next-day lunch.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: based on 8
Ingredients
For the Gnocchi and Veggies
2 lbs shelf-stable or frozen gnocchi
6 heaping cups broccoli florets, bite-sized
4 heaping cups diced butternut squash (½-inch pieces)
2 red onions, diced
½ cup olive oil
2 tsp dried thyme
2 tsp sea salt
1 tsp onion powder
Freshly ground black pepper, to taste
For the Brown Butter Sage Sauce
1 cup (2 sticks / 226g) unsalted butter
4 cloves garlic, minced
½ cup fresh sage leaves, thinly sliced
Instructions
Preheat oven to 425°F (220°C). Line two large sheet pans with parchment.
In a large bowl, toss gnocchi, broccoli, squash, and onion with olive oil, thyme, salt, onion powder, and pepper until well coated.
Spread evenly across the sheet pans. Roast for 30–35 minutes, tossing halfway, until veggies are tender and gnocchi is golden.
Meanwhile, make the sauce: Melt butter in a saucepan over medium heat. Stir constantly until it turns golden brown and smells nutty (about 5–7 minutes). Remove from heat, stir in garlic and sage. Let it sizzle and infuse.
Drizzle warm brown butter sauce over the roasted gnocchi and veggies. Toss gently to coat.
Serve hot, optionally garnished with shaved Parmesan or a squeeze of lemon.
Nutrition
- Calories: 460
- Fat: 26g
- Carbohydrates: 48g
- Protein: 8g