This butternut squash gnocchi recipe is a delicious fall dinner, filled with sage, thyme, an apple cider vinegar dressing, and creamy dollops of ricotta. It’s easy to make on a sheet pan!
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I make this butternut squash gnocchi recipe every single fall. It’s like autumn on a baking sheet, thanks to the hearty potato gnocchi, butternut squash, earthy sage, red onion, and kale leaves that crisp up beautifully in the oven. I toss it all in a sweet and tangy apple cider vinegar dressing and finish it with creamy dollops of ricotta cheese before serving.
Easy to make and packed with the best flavors of the season, it’s everything I want on a fall weeknight. I hope you love this butternut squash gnocchi too!
Why You’ll Love This Recipe
- It’s a sheet pan dinner. Just like in my classic sheet pan gnocchi, you don’t have to boil the gnocchi here. It softens as it roasts in the oven alongside the veggies, which means this recipe’s prep AND cleanup are a breeze!
- It’s packed with fall flavor, from the sweet, caramelized squash, earthy thyme and sage, and sweet and tangy dressing. When you’re craving cozy autumn comfort food, this recipe hits the spot.
- The textures are amazing. I love how the crispy kale leaves play off the chewy gnocchi and creamy ricotta. These contrasting textures make this simple dish super satisfying.
How to Make Butternut Squash Gnocchi
When I was first testing this butternut squash gnocchi recipe, I expected it to work just like my regular sheet pan gnocchi. I’d spread everything on the baking sheet, pop it in the oven, and bake!
But I learned that because the squash releases less moisture than summer veggies like tomatoes or peppers, I actually needed to add moisture throughout the cooking process to help the gnocchi soften. As a result, you toss the gnocchi with the dressing three times: once before roasting, once during the cooking process, and once before serving. This also infuses it with the dressing’s rich flavor.
You add the kale to the baking sheet along with the second addition of dressing—it only needs a few minutes in the oven to wilt and crisp up.
Here’s a quick overview of how the recipe goes:
- Fry the sage and set aside. Save the sage oil too. I love drizzling it over the gnocchi for rich depth of flavor before serving!
- Make the dressing.
- Toss the gnocchi and squash with the dressing and roast for 20 minutes.
- Toss with more dressing and add the kale.
- Add the final bit of dressing and top with the sage and ricotta.
Season to taste and serve!
Recipe Variations
- Skip the crispy sage. I love the crispy sage with the gnocchi, but I list it as optional in case you’d like to streamline this recipe on a weeknight. With the fresh thyme and punchy dressing, the gnocchi is still plenty flavorful without it!
- Make it vegan. Use vegan potato gnocchi and my vegan ricotta instead of regular cheese. It’s easy to make in the food processor!
What to Serve with Butternut Squash Gnocchi
This butternut squash gnocchi recipe is a satisfying meal on its own, but when I have time to toss together a quick side dish, I love it with a fall salad. Try pairing it with any of these recipes:
If you like, round out the meal with some good bread, like homemade focaccia or even garlic bread. Enjoy!
More Butternut Squash Recipes
If you love this butternut squash gnocchi, try one of these delicious butternut squash recipes next:
Butternut Squash Gnocchi
Serves 3
This butternut squash gnocchi recipe is a delicious, comforting fall dinner! It’s easy to make with store-bought gnocchi, which roasts alongside the squash, earthy thyme, and kale leaves in the oven. Crispy sage and creamy ricotta dollops take it over the top.
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Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
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Make the crispy sage, if using: Line a plate with paper towels. Heat the 2 tablespoons olive oil in a small saucepan over medium heat. When the oil bubbles, add the sage leaves, stir, and cook until crisp, about 1 minute. Transfer the leaves to the prepared plate to drain. Reserve the sage oil for serving.
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Prepare the gnocchi: In a small bowl, whisk together the 3 tablespoons olive oil, vinegar, maple syrup, mustard, ⅛ teaspoon salt, and several grinds of pepper.
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In a large bowl, toss the gnocchi, squash, onion, garlic, thyme, and a heaping ½ teaspoon salt with 2 tablespoons of the dressing. Spread evenly on the baking sheet. Roast for 20 minutes.
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While the gnocchi is in the oven, place the kale in the large bowl (no need to wash the bowl) and drizzle with 1 teaspoon of the dressing. Use your hands to gently massage the kale until well coated. In a medium bowl, stir together the ricotta and ¼ teaspoon salt.
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After 20 minutes, remove the gnocchi from the oven and drizzle with another tablespoon of the dressing. Stir to coat, then scatter the kale leaves on top. Bake for 5 to 7 minutes, or until the squash is tender and the edges of the kale leaves are crisp and browned.
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Remove from the oven and drizzle with another tablespoon of the dressing. Stir to combine. Evenly dollop the ricotta over the gnocchi, then sprinkle with the fried sage leaves, if using, and red pepper flakes. Drizzle with the remaining dressing and/or sage oil, as desired. Season to taste and serve immediately.