top of page

Sausage Squash Gnocchi Roast

Coming up with dinner ideas going into our 39th week of quarantining is getting a little boring, no? Well, you're in luck. Here's a sheet pan dinner that is easy breezy! And did we mention delicious and healthy? We experimented with baking gnocchi here and it's delicious! They get crispy and brown, like a roasted potato, so no need to boil beforehand. We love the pop of the roasted tomatoes as well, they add a sweet juiciness to the dish.


1/2 delicata squash, sliced into 1/2” rounds

2 small leeks, white part only 350 g gnocchi, package 1/2 pint cherry tomatoes 0.5 kg mild italian sausage

1/2 tbsp chopped fresh rosemary

1/3 cup olive oil 1/2 tsp salt

ground pepper to taste

Parmesan, grated

Directions: Preheat oven to 450°. Cut squash rounds into halves and remove seeds and pulp. Cut leeks into half lengthwise and then into 1” pieces. Remove casing from sausages and break into 1” pieces.

In large bowl combine squash, leeks, gnocchi, tomatoes, rosemary, olive oil and s&p.

Spread evenly over one large sheet pan, making sure not to crowd. (You can always use two pans). Top with sausage pieces and roast for 30 mins flipping once. Cook until squash is tender and sausage is cooked through. For the last 2 mins broil until golden brown. Top with grated parmesan if desired.

Enjoy xx2DA



bottom of page