Crispy Gnocchi with Sausage, Butternut Squash, and Sage

Crispy Gnocchi with Sausage, Butternut Squash, and Sage is just about the easiest, yummiest school night dinner there is. Spiked with sage – fall’s favorite flavor – butternut squash roasts to its sweet, creamy best, gnocchi gets crispy outside and stays pillowy inside, and Italian sausage makes the whole thing dinner. Bonus that all of the ingredients get tossed together right on a sheet pan, where they stay to mingle and roast together. Lining the pan with foil makes clean-up a piece of cake.

My daughter is the one who started making this recipe in our house. She uses chicken-apple sausage instead of Italian, which keeps things a little lighter. We’ve experimented with thyme, rosemary, brussels sprouts, and other varieties of squash. Any way we make it, we are all obsessed. 

Crispy Gnocchi with Sausage, Butternut Squash, and Sage is a quick and easy fall dinner. Spiked with sage – fall’s favorite flavor – butternut squash roasts to its sweet, creamy best, gnocchi gets crispy outside and stays pillowy inside, and Italian sausage makes the whole thing dinner. Bonus that all of the ingredients get tossed together right on a sheet pan.

Crispy Gnocchi with Sausage, Butternut Squash, and Sage

3 cups cubed butternut squash
1 red bell pepper, cored, seeded, and roughly chopped
1 cup gnocchi, cooked according to package directions
1 tablespoon olive oil
1 teaspoon dried sage
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 pound mild Italian sausage, cut into 1-inch pieces

Heat the oven to 400 degrees. On a rimmed baking sheet, toss the squash, red pepper, gnocchi, olive oil, sage, salt, and pepper together to coat the veggies and gnocchi with the olive oil and spices. Add the sausage, making sure everything is in a single layer on the baking sheet. Roast 15 minutes, then give everything a stir. Turn the oven to broil and cook for 2 to 5 minutes, so that everything gets toasty and lightly browned.