Roasted gnocchi with pumpkin made on a sheet pan is the easiest meal you can make and it is so delicious. Made with fresh pumpkin, gnocchi, and pancetta it is so simple and the perfect weeknight Fall meal.
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.
To make meal time even easier, making a gnocchi tray-bake with pumpkin makes this a complete Fall meal that is quick and delicious.
Once you see how easy this recipe is, you can begin substituting other vegetables to bake with gnocchi.
I had a little extra yellow squash leftover in the fridge so I threw that in there as well before baking these gnocchi.
What You Will Need
- Shelf stable gnocchi- this is gnocchi that you will find in the aisles of the grocery store. You can also use refrigerated gnocchi or homemade gnocchi.
- Pancetta- this is the flavor in the sauce that covers the roasted gnocchi and pumpkin.
- Fresh pumpkin- you want fresh pumpkin for this recipe since it is roasting in the oven.
- Olive oil- your favorite type
- Garlic- fresh garlic is key since it goes into the simple sauce added to the gnocchi and pumpkin after roasting.
- Parmesan cheese- because every recipe with gnocchi is better with this 🙂
Notes about the ingredients:
- I always like to remind people that when you are cooking with very few ingredients 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 a pumpkin for this recipe, I suggest buying a 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 (sugar pumpkins are good) which will have more sweetness and flavor. Do not buy large jack-o-lanterns for this recipe.
- Cooking the sauce separately 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 once the gnocchi and pumpkin are done baking.
How to make (step-by-step photos)
- 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.
Tips for making the best, roasted gnocchi
- 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.
Faqs:
Shelf-stable gnocchi is fresh gnocchi that is in an air vacuumed packaging so that it can be stored on the grocery store shelves. You can find it usually in the international food section of your grocery store or wherever they sell Italian food.
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 their freezer for a quick meal since it can be cooked from frozen very easily.
More like this
If you love this sheet pan gnocchi with pumpkin then you may also like these:
Great sides for this gnocchi with pumpkin:
- Spinach and Mushroom Salad
- Sautéed Spinach with Pancetta
- Garlic Crostini
- Tomato Rubbed Bread
- Roasted Radicchio Salad
Roasted Gnocchi with Pumpkin (Sheet Pan Meal)
Ingredients
- 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
Instructions
- 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
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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