Sheet-Pan Gnocchi with Butternut Squash and Arugula

  • Level: Easy
  • Yield: 4 servings
  • Total: 45 min
  • Active: 15 min


1 16- to 17.5-ounce package potato gnocchi

1 pound chopped peeled butternut squash, cut into 3/4-inch pieces (3 to 4 cups)

1 pint grape or cherry tomatoes 

1 red onion, halved and sliced 1/2 inch thick

4 ounces diced pancetta

4 cloves garlic, smashed 

1 1/2 teaspoons finely chopped fresh sage

1 1/2 teaspoons finely chopped fresh rosemary

1/3 cup extra-virgin olive oil, plus more for drizzling 

Kosher salt and freshly ground pepper

4 cups baby arugula

1/4 cup grated Parmesan cheese


  1. Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
  2. Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese. 

Let's Get Cooking!

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Linda Andela

One of our busy weekday favorites

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