Gnocchi with Sausage and Fall Vegetables

This is the kind of Italian comfort that feels like a celebration on a sheet pan—pillowy gnocchi mingling with crispy sausage and caramelized vegetables, all tumbling together in golden, savory glory.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 lb gnocchi (fresh or frozen)
• 2 cups mixed fall vegetables (butternut squash, Brussels sprouts, carrots, red onion), cut into bite-sized pieces
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried sage or Italian seasoning
• Salt and pepper to taste
• ½ cup grated Parmesan
• Fresh parsley for garnish

Method:

1. Preheat oven to 425°F. Spread gnocchi and chopped vegetables on a large sheet pan, drizzle with olive oil, season with salt, pepper, and herbs, then roast for 15 minutes.
2. Meanwhile, brown the sausage in a skillet over medium-high heat, breaking it into chunks as it cooks (about 6 minutes). Drain excess fat and stir in minced garlic.
3. Add the sausage mixture to the sheet pan, toss everything together, and roast for another 10–12 minutes until vegetables are tender and gnocchi is golden.
4. Scatter Parmesan and fresh parsley over the top, toss gently, and serve immediately.

Full recipe at Budget Bytes →

Chef's tip: Don't skip the 15-minute head start for the gnocchi and vegetables—this gives them a chance to crisp up beautifully before the sausage joins the party, ensuring every bite has texture.