Crispy sheet pan gnocchi with pumpkin is the easiest meal you can make and it is so delicious. If you have not jumped on the sheet gnocchi train yet you are in for a treat. It is easy, better than the traditional way of making gnocchi and so good.
About this gnocchi with pumpkin
Roasting gnocchi on a sheet pan is a great way to add a little crispness to the gnocchi and it actually lightens it up. You will not feel overly full after eating this.
This recipe uses pumpkin as the vegetable to make this a quick and delicious Fall meal but you can actually use any vegetables that you like with the gnocchi.
I had a little extra yellow squash leftover in the fridge so I threw that in there as well before baking.
The gnocchi sauce
I know sheet pan meals are supposed to be everything done on one sheet pan but the sauce which consists of just cubed pancetta (which I buy already cubed), garlic and olive, takes only minutes to cook up in a small sauté pan and makes all the difference in the world for flavor.
Cooking the sauce separate allows us to gently toss the sauce with all of the ingredients after it is done cooking and you can toss it all together right on the sheet pan.
Ingredients Needed for the Sheet Pan Gnocchi with Pumpkin
- 1 package of shelf stable gnocchi
- Fresh pumpkin
- Olive oil
- Parmesan cheese
Notes about the ingredients
- I always like to remind people that when you are cooking with very few ingredients to make sure that you are buying the best quality ingredients.
- This recipe can be made with any vegetables that you have on hand.
- Pancetta if you are not familiar with it can be found in the deli and specialty section of your grocery store. You can also substitute bacon for the pancetta if you cannot find it.
- When buying pumpkin or this recipe, I suggest buying pre-cut pumpkin from your local grocery store since it will save lots of time.
- If you do decide to cut up your own fresh pumpkin, make sure you buy a smaller sized pumpkin which will have more sweetness and flavor. Do not buy large jack-o-lanterns for this recipe.
How to make:
- Step 1: Add your gnocchi and cubed pumpkin to a sheet pan. Toss with olive oil and a little salt.
- Step 2: While your gnocchi is cooking in the oven, sauté your pancetta and garlic until crisp.
- Step 3: Pour the pancetta, garlic and olive sauce over the cooked gnocchi.
- Step 4: Toss it all together.
- You can swap out the pumpkin for any veggies you have in the fridge.
- Double the recipe for easy leftovers.
- Swap out bacon for the pancetta if you do not have pancetta.
- Refrigerated gnocchi can be used in place of shelf stable gnocchi.
- What is shelf stable gnocchi? Shelf stable gnocchi is fresh gnocchi that is in a air vacuumed packaging so that it can be stored on the the grocery store shelves. You can find it usually in the international food section of your grocery store or wherever they sell Italian food.
- What is pancetta? Pancetta is an Italian bacon that has black pepper and spices added to it. It is an ingredient that I always tell people to keep in there freezer for a quick meal since it can be cooked from frozen very easily.
Great sides for this gnocchi with pumpkin:
- Spinach and Mushroom Salad
- Sautéed Spinach with Pancetta
- Restaurant Style Boule Bread
- Oregano Crostini
- Tomato Rubbed Bread
- Warm Radicchio and Arugula Salad
Crispy Sheet Pan Gnocchi with Pumpkin
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- 3 cups pumpkin cubed to the size of the gnocchi
- 16 ounces gnocchi shelf stable or refrigerated
- ½ cup Parmesan grated finely
- 4 ounces pancetta or bacon cubed.
- 4 tablespoon olive oil
- 2 cloves garlic diced
- ½ teaspoon kosher salt
- Pre-heat your oven to 450 degrees
- Line a sheet pan with parchment paper
- Add your cubed pumpkin and gnocchi to the sheet pan.
- Drizzle with 2 tablespoons of your olive oil.
- Add your kosher salt.
- Toss well.
- Place the sheet pan in the oven and bake for 20 minutes making sure to flip the gnocchi and pumpkin over halfway through the cooking.
- While the gnocchi is cooking, pre-heat a small sauté pan over medium heat.
- Add the remaining two tablespoons of olive to the pan.
- Add your pancetta and cook for about 5 minutes until it is crispy.
- Add your garlic and cook for 1 minute then remove the pan from the stove and set aside.
- Once the gnocchi and pumpkin are done cooking and look crisp with some browning, remove from the oven.
- Drizzle the pancetta and olive oil mixture over the gnocchi while in the sheet pan.
- Gently toss it all together so all the gnocchi and pumpkin are coated with the pancetta and olive oil.
- Plate into individual serving bowls and top with Parmesan cheese.
Nutrition Values are estimates only.See full nutrition disclaimer here