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- 1 pound shelf-stable gnocchi - 1 medium butternut squash, peeled and cubed - 2 cups Brussels sprouts, trimmed and halved - 1 red bell pepper, diced - 1 red onion, sliced - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup grated Parmesan cheese - Fresh parsley, chopped for garnish Gather these simple ingredients before you start. The gnocchi brings a soft base, while the butternut squash adds a sweet touch. Brussels sprouts give a nice crunch, and the red bell pepper and onion add color and flavor. The olive oil and dried thyme tie everything together, making it rich and aromatic. Don’t forget the Parmesan cheese for a cheesy finish! You can easily find all these items at your local grocery store. They are perfect for a cozy fall meal. 1. Preheat the oven and prepare the baking sheet Start by preheating your oven to 425°F (220°C). This high heat helps the gnocchi and veggies get crispy. Line a large baking sheet with parchment paper. This makes cleanup easy and helps the food not stick. 2. Combine vegetables with seasonings and oil In a large bowl, add the cubed butternut squash, halved Brussels sprouts, diced red bell pepper, and sliced red onion. Drizzle in 2 tablespoons of olive oil. Add the dried thyme, garlic powder, salt, and pepper. Toss everything well until the veggies are fully coated. This mix of flavors will make your dish pop. 1. Incorporate gnocchi into the mixture Now, add 1 pound of shelf-stable gnocchi to your veggie mix. Gnocchi adds a chewy texture that balances the crispy veggies. 2. Ensure even coating with olive oil Drizzle the remaining tablespoon of olive oil over the gnocchi and veggies. Toss again to make sure everything is mixed well. This step is key to getting that crispy finish. 1. Spread mixture on baking sheet Pour the mixture onto your prepared baking sheet. Spread it out evenly in a single layer. This helps everything cook properly and get crispy. 2. Baking time and stirring guidelines Bake it all in the preheated oven for 25-30 minutes. Halfway through, take a spatula and stir the mixture. This ensures even cooking. You want the gnocchi to be golden brown and the veggies to be tender. If you like, add grated Parmesan cheese for the last 2-3 minutes of baking to melt it over the top. To get that perfect crispiness, it’s key to spread the mixture in a single layer on the baking sheet. This allows hot air to circulate around each piece. If the gnocchi and veggies are too close together, they will steam instead of crisp. For baking time, you can adjust it based on your oven. If your oven runs cool, add a few extra minutes. Aim for a golden brown color on the gnocchi and tender vegetables. Stir halfway through to ensure even cooking. To boost flavor, consider adding fresh herbs like rosemary or sage. A pinch of smoked paprika can bring a nice warmth. You can also experiment with spices like cumin or coriander for a unique twist. If you want to skip cheese, try nutritional yeast for a cheesy flavor without dairy. You can also use feta or goat cheese for tangy notes that pair well with the veggies. This dish pairs well with a side salad or roasted chicken. The fresh greens will balance out the hearty gnocchi. For a vegetarian option, serve it with a side of lentils for added protein. For presentation, serve the gnocchi in a large bowl. Garnish with fresh parsley and a drizzle of olive oil. This makes for a colorful and inviting dish that looks as good as it tastes. {{image_2}} You can swap out veggies based on what you have. Try sweet potatoes, carrots, or parsnips for a twist. These vegetables roast well and add sweetness. You can also use kale or spinach for some greens. They will add color and nutrients. For year-round fun, consider using zucchini or bell peppers in summer. These can brighten up your dish and keep it fresh. If you want a vegan dish, skip the Parmesan cheese. Instead, use nutritional yeast for a cheesy taste. You can also add more spices to enhance flavor. For gluten-free gnocchi, many brands offer gluten-free options made from rice or potato. Just check the package to be sure. You still get that great texture without gluten. Changing up the seasonings can create new flavors. Add smoked paprika for a smoky kick or red pepper flakes for heat. Herbs like rosemary or sage work well too. If you want to add protein, chicken or tofu are great choices. You can roast the chicken alongside the vegetables or toss in cooked tofu for extra texture. This will make your meal more filling and tasty. To store leftovers, let the dish cool first. Then, place it in an airtight container. This keeps it fresh and prevents smells from mixing. In the fridge, it lasts about 3 to 4 days. Always check for signs of spoilage before eating. For freezing, make sure the dish is completely cool. Transfer it to freezer-safe bags or containers. Be sure to remove as much air as possible. This helps avoid freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it in an oven at 350°F (175°C) for best texture. Stir occasionally to ensure even heating. To save time, prep ingredients in advance. Cut the butternut squash and Brussels sprouts a day ahead. Store them in the fridge in separate bags. You can also mix the spices and oils ahead of time. When you’re ready to cook, just toss everything together. This makes weeknight meals quick and easy. Assemble it all on a busy evening for a fast, tasty dinner. Yes, you can use frozen gnocchi. Just remember that frozen gnocchi may need extra cooking time. You should follow the package instructions for cooking. In general, cook it for about 1-2 minutes longer than the fresh version. This ensures they get nice and crispy. You can tell the dish is done when the gnocchi are golden brown and crispy. The veggies should be tender and slightly caramelized. Stir halfway through baking to check for even cooking. A good tip is to keep an eye on the color of the veggies. If they look a bit browned, it’s time to take the dish out. This dish pairs well with many proteins. Grilled chicken or roasted salmon are great choices. You can also serve it with a fresh green salad for a light meal. If you want a heartier option, add some crusty bread on the side. It’s all about balancing flavors and textures! This dish combines simple ingredients like gnocchi, butternut squash, and Brussels sprouts. You learned the steps to bake them perfectly with easy seasonings. I shared tips for crispy gnocchi and ideas for variations to fit your needs. With proper storage, leftovers stay fresh for days. Experiment with flavors and enjoy this tasty meal anytime. Your kitchen can create great dishes that suit everyone!

Sheet Pan Crispy Gnocchi Fall Veggies

Discover the perfect fall dish with this Crispy Gnocchi & Autumn Veggie Harmony recipe! Packed with butternut squash, Brussels sprouts, and vibrant bell peppers, this easy oven-baked meal delivers a delightful crunch and cozy flavors. In just 40 minutes, you can impress your family and friends with an irresistible blend of textures and tastes. Click through for the full recipe and enjoy autumn on your plate! #CrispyGnocchi #AutumnRecipes #HealthyEating #ComfortFood
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Ingredients
  

1 pound shelf-stable gnocchi

1 medium butternut squash, peeled and cubed

2 cups Brussels sprouts, trimmed and halved

1 red bell pepper, diced

1 red onion, sliced

3 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.

    In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, diced red bell pepper, and sliced red onion.

      Drizzle the vegetables with 2 tablespoons of olive oil, dried thyme, garlic powder, salt, and pepper. Toss everything together until evenly coated.

        Add the gnocchi to the vegetable mixture and drizzle the remaining tablespoon of olive oil over the top. Toss again to ensure everything is well mixed.

          Spread the mixture evenly on the prepared baking sheet in a single layer.

            Bake in the preheated oven for 25-30 minutes, or until the gnocchi are crispy and golden brown, and the vegetables are tender. Stir halfway through for even cooking.

              Once done, sprinkle grated Parmesan cheese over the top if using, and return to the oven for an additional 2-3 minutes until the cheese is melted.

                Remove from the oven and let it cool for a couple of minutes. Serve warm, garnished with fresh parsley.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4